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Almond Toffee - super easy homemade almond toffee recipe that is sweet, nutty, and crunchy. The absolute best candy for Christmas holidays.
Homemade Toffee
This homemade toffee is the best ever, and the recipe calls for only five simple ingredients!
I love toffee. It is such a perfect dessert made from caramelizing sugar along with butter and flour.
It makes an excellent recipe to use for the holidays!
Ingredients For Almond Toffee
- Unsalted butter
- Granulated Sugar
- Salt
- Semi sweet chocolate chips
- Almonds
What makes this toffee so good are the finishing touches.
The top has a generous layer of semisweet chocolate and cut up almonds, one of my favorite nuts.
See the recipe card for full information on ingredients.
Cooking Tips
- 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.
- For this particular treat, I sometimes like to cool the entire pan with the candy in the refrigerator just until the toffee comes to room temperature. Then I transfer the pan to the freezer, so the rest can set up.
Frequently Asked Questions
The difference is in how you cook it. You cook caramel at a lower temperature, while you heat toffee up at a much higher temperature in order to give it that crunch.
Yes, it should be refrigerated to be set. You can refrigerate it for up to 6 months in the refrigerator, but if it’s at room temperature, the toffee will last for 6 weeks.
This recipe has 418 calories per serving.
What To Serve With Almond Toffee
This dish is best served as a dessert. For other wholesome holiday desserts, I recommend the following recipes.
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Almond Toffee
Ingredients
- 2 cups unsalted butter
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 2 cups mini semisweet chocolate chips
- 1 cup almonds, chopped
Instructions
- Fill a pot with butter, sugar, and salt. Cook over medium heat, stirring often, until the mixture turns amber and reaches 300°F (150°C).
- Pour the mixture into a parchment-lined baking pan. Sprinkle the chocolate evenly over the top and allow it to sit until slightly melted; then use a spatula to smooth the chocolate. Top evenly with almonds, pressing gently so the nuts adhere to the chocolate.
- Refrigerate until set. Break into pieces and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could it be made with Splenda or Swerve?
I don’t know I don’t use it.
Is it OK to use salted butter and leave out the salt? And, I see some recipes call for vanilla. It’s OK to omit it?
Yes. OK.
I make toffee, too. Much better if you put almonds IN THE TOFFEE right before it reaches hard crack. Also, use Wiltons lite chocolate disks! So much better than chocolate chips.
Thanks for your tips!!
What is the size of the pan you use to spread the toffee?
I made this but don’t make my mistake. The pan should be a cookie sheet NOT A BAKING PAN otherwise it will be to thick and hard to eat. I used the cookie sheet the second time and delicious. This is my favorite candy for the holidays and will make again.
I like to find cookies or desserts that have less than one cup of sugar because there are so many other sweets that are add in the recipes if not careful the dessert tastes like candy, because its to sweet
Some of the best looking toffee, I have seen. Mouth watering.
What kind of almonds do you use? Raw? Roasted unsalted? Roasted salted?
Roasted salted is fine.
Lovely photos, makes my mouth water :)
Thanks Mrs. Suvi.
I love these type of deserts, quick to make, and very tasty. Great for entertaining.