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Chocolate Almond Toffee
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4.84 from 6 votes

Chocolate Almond Toffee

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.
Prep Time10 minutes
Cook Time35 minutes
Cooling Time1 hour
Total Time45 minutes
Course: Appetizer, Candy, Dessert
Cuisine: American
Servings: 16 servings
Calories: 400kcal

Ingredients

  • 1 ½ cups blanched slivered almonds divided (See Note 1)
  • 1 cup (2 sticks, 8 ounces) unsalted butter
  • 1 ¼ 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

  • 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.
  • Combine butter, sugar, salt, water, and corn syrup in a heavy saucepan. 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) for about 25 minutes (use a silicone spoon or spatula - the mixture will not stick to it).
  • Remove from heat. Working quickly, stir in 1 cup of the toasted almonds. Pour the mixture onto a foil-lined baking sheet. Tip the pan from side to side to spread the candy evenly in the pan (to make the mixture spread more easily, place the 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 the toffee. Let stand for about 5 minutes, or until shiny and soft. Spread the chocolate evenly over the 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).

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

Calories: 400kcal | Carbohydrates: 35g | Protein: 4g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 32mg | Sodium: 253mg | Potassium: 237mg | Fiber: 3g | Sugar: 29g | Vitamin A: 370IU | Calcium: 46mg | Iron: 2.2mg