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.
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.
Making the Chocolate Almond Toffee:
First, I added the butter, sugar, salt, water, and corn syrup to a heavy saucepan set over medium heat.
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.
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.
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.
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.
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!
- 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)
- 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.
- Line a large rimmed baking sheet with non-stick aluminum foil. Set aside.
- 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).
- 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).
- 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.
- Break into bite-size pieces.
- Store refrigerated in an airtight container. Yield: 2 pounds (16 servings).
- May also use toasted pecans or unsalted peanuts in place of the almonds.
- Semi-sweet or bittersweet chocolate chips can be substituted for milk chocolate chips.
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