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Chocolate Toffee with Almonds

This Chocolate Toffee with Almonds is buttery, crunchy, and chocolatey—an irresistible treat perfect for gifting or indulging anytime!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Almonds, Chocolate, Easy, Holiday, Quick, Toffee
Servings: 8 servings

Ingredients

  • 1 cup sliced almonds
  • 1 cup unsalted butter 2 sticks
  • 2 tablespoons water
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 7 milk chocolate bars unwrapped
  • coarse sea salt optional

Instructions

  • Start by gathering all your ingredients. Line a baking sheet with parchment paper and set aside.
  • In a dry skillet over medium heat, toast the sliced almonds for about 5-7 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside.
  • In a heavy-bottomed saucepan, combine the unsalted butter, sugar, and water. Cook over medium heat, stirring until the sugar has dissolved.
  • Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Clip a candy thermometer to the side of the pan. Continue boiling without stirring until the mixture reaches 300°F (hard crack stage).
  • Remove the toffee from heat and stir in the vanilla extract and half of the toasted almonds. Quickly pour the toffee onto the prepared baking sheet, spreading it out evenly.
  • Place the unwrapped milk chocolate bars on top of the hot toffee. Let them sit for a few minutes to melt, then spread the melted chocolate evenly over the surface.
  • Sprinkle the remaining toasted almonds over the chocolate layer and finish with a light sprinkle of coarse sea salt, if desired.
  • Allow the toffee to cool completely at room temperature. Once set, break it into pieces and enjoy your delicious Chocolate Toffee with Almonds!

Equipment

  • Heavy-bottomed saucepan
  • Wooden Spoon
  • Silicone spatula
  • Candy thermometer
  • Baking sheet lined with parchment paper
  • Cooling Rack
  • Dry Skillet

Notes

  • Use unsalted butter to control the overall saltiness of the toffee.
  • Try different types of chocolate like dark or white chocolate for variation.
  • Roasted almonds can be used instead of raw for a more intense nutty flavor.
  • Store toffee in an airtight container at room temperature for up to 2 weeks or refrigerate for longer freshness.
  • Ensure to reach the hard crack stage (300°F) for proper toffee texture; reheat if too soft.