Want the best homemade toffee ever?
Here is the best toffees I’ve ever tried and the recipe calls for only five simple ingredients!
What makes this toffee so good are the finishing touches.
The top has a generous layer of semisweet chocolate and chopped almonds, one of my favorite nuts.
If you attempt this toffee recipe using a heavy pot, stirring constantly is a must.
Make sure you can hover over your stove for the full 20 minutes to stir with a wooden spatula, so your toffee doesn’t burn.
At 300 degrees F, you can easily scorch your pot if you are not attentive.
At times I can get restless waiting for something to cool.
For this particular treat, I sometimes like to cool the filled pan in the refrigerator just until the toffee comes to room temperature.
Then I transfer it to the freezer, so the rest can set up.
This takes about 15 more minutes.
Enjoy this perfect candy for Christmas and the holidays!!
This Recipe Goes Well with:
Almond Toffee – easy and the best homemade almond toffee recipe that is sweet, nutty, crunchy. Perfect candy for Christmas holidays.
- 2 cups unsalted butter (480 g)
- 2 cups granulated sugar (400 g)
- 1/4 teaspoon salt (1.75 mL)
- 2 cups mini semisweet chocolate chips (450 g)
- 1 cup almonds, chopped (150 g)
Fill a pot with butter, sugar and salt. Cook on medium heat, stirring often, until the mixture turns amber and registers 300 degrees F.
Pour the mixture in a parchment lined baking pan. Sprinkle chocolate evenly over the top. Allow to sit until slightly melted; use a spatula to smooth the chocolate. Top evenly with almonds, pressing gently so the nuts stick to the chocolate.
Refrigerate until set. Break into pieces and serve.
Store the toffee in an airtight container.