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Chocolate Almond Toffee

December 22, 2017 By PudgeFactor Leave a Comment

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Chocolate Almond Toffee is insanely delicious and super easy to make. The awesome buttery toffee is full of toasted almonds, and covered with rich chocolate and more toasted almonds. It makes perfect gifts and munchie treats for your holiday season.

Chocolate Almond Toffee

Ingredients for Chocolate Almond Toffee:

I used the following ingredients for this totally addictive Chocolate Almond Toffee: Unsalted butter, granulated sugar, Kosher salt, water, light corn syrup, toasted slivered almonds, and milk chocolate chips. I also used a digital thermometer to ensure that the toffee was perfectly cooked.

Ingredients for Chocolate Almond Toffee

Making the Chocolate Almond Toffee:

First, I added the butter, sugar, salt, water, and corn syrup to a heavy saucepan set over medium heat.

Adding ingredients to saucepan for Chocolate Almond Toffee

Then, I heated the mixture until the butter melted and started to boil. During this time, I stirred the mixture often with a silicon spatula. It took around 12 minutes for the mixture to come to a boil. Next, I lowered the heat one notch, and fitted the digital thermometer to the side of the pan. I continued boiling the mixture, stirring occasionally, until the thermometer registered 300°F (hard crack stage). This took around 25 minutes.

Toffee mixture at 300° F.

I removed the pan from the heat, and quickly added 1 cup of the slivered almonds which I had toasted for 10 minutes at 350° F.

Adding Almonds to Toffee Mixture

After giving the mixture a stir with a silicon spatula, I poured it onto a rimmed baking sheet that I had covered in non-stick aluminum foil. I had heated the baking sheet on two burners turned on low to facilitate the easy spreading of the toffee. Next, I sprinkled the milk chocolate chips onto the toffee. I let them sit for about 5 minutes until they had melted.

Sprinkling milk chocolate chips on hot toffee

Once the chocolate chips had melted, I spread them all over the toffee. I finished the toffee by sprinkling additional toasted almonds onto the melted chocolate.

Sprinkling additional toasted almonds on top of chocolate covered toffee

After allowing the Chocolate Almond Toffee to come to room temperature, I refrigerated it for about an hour. Then, I broke it into bite size pieces. The Chocolate Almond Toffee was out of this world good. It was sweet, crunchy, and totally addictive. For a variation, I sometimes use toasted pecans or unsalted peanuts in place of the almonds, and semi-sweet or bittersweet chocolate chips in place of the milk chocolate chips. Yum!

Chocolate Almond Toffee

4.84 from 6 votes
Chocolate Almond Toffee
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Chocolate Almond Toffee
Prep Time
10 mins
Cook Time
35 mins
Cooling Time
1 hr
Total Time
45 mins
 
Chocolate Almond Toffee is insanely delicious and super easy to make. The awesome buttery toffee is full of toasted almonds, and covered with rich chocolate and more toasted almonds. It makes perfect gifts and munchie treats for your holiday season.
Course: Appetizer, Candy, Dessert
Cuisine: American
Keyword: Almond Toffee, Chocolate Toffee
Servings: 16 servings
Calories: 400 kcal
Ingredients
  • 1 1/2 cups blanched slivered almonds divided (See Note 1)
  • 1 cup (2 sticks, 8 ounces) unsalted butter
  • 1 1/4 cups (8.75 ounces) sugar
  • 1 teaspoon Kosher salt
  • 2 Tablespoons water
  • 2 Tablespoons light corn syrup
  • 2 cups 11 ounce bag milk chocolate chips (See Note 2)
Instructions
  1. Preheat oven to 350° F. Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, about 10 minutes. Cool; set aside.
  2. Line a large rimmed baking sheet with non-stick aluminum foil. Set aside.
  3. In a heavy saucepan, combine butter, sugar, salt, water, and corn syrup. Cook over medium heat, stirring often, until mixture comes to a boil, about 10 minutes. Reduce heat slightly. Continue boiling, stirring occasionally, to 300° F (hard crack stage), about 25 minutes (use a silicon spoon or spatula - the mixture will not stick to it).
  4. Remove from heat. Working quickly, stir in 1 cup of the toasted almonds. Pour mixture onto foil lined baking sheet. Tip pan from side to side to spread candy evenly in pan (to make mixture spread more easily, place baking sheet on burners over low heat, and use a large spoon whose back has been sprayed with non-stick spray).
  5. Sprinkle chocolate chips over toffee. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour.
  6. Break into bite-size pieces.
  7. Store refrigerated in an airtight container. Yield: 2 pounds (16 servings).
Recipe Notes
  1. May also use toasted pecans or unsalted peanuts in place of the almonds.
  2. Semi-sweet or bittersweet chocolate chips can be substituted for milk chocolate chips.
Nutrition Facts
Chocolate Almond Toffee
Amount Per Serving
Calories 400 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 14g 70%
Cholesterol 32mg 11%
Sodium 253mg 11%
Potassium 237mg 7%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 29g
Protein 4g 8%
Vitamin A 7.4%
Calcium 4.6%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Candy, Christmas Tagged With: almond crunch, almond toffee, chocolate almond toffee, christmas candy, English toffee

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I'm Chula, the food blogger, award-winning photographer, and videographer behind PudgeFactor. PudgeFactor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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