This easy homemade toffee recipe topped with chocolate and nuts makes the perfect holiday gift or treat. With just 6 ingredients, it comes together quickly on the stovetop for a crunchy, crisp candy that’s better than anything you can buy.
Crisp, crunchy and nutty homemade toffee topped with chocolate and almonds. An easy candy perfect for gifting.
Can I use walnuts or pecans instead of almonds?
Yes, you can substitute walnuts, pecans, hazelnuts, cashews or any nut you prefer instead of the almonds. Just make sure you toast them first to bring out the flavors.
What can I do if my toffee separates or crystallizes?
If your toffee mixture separates or crystallizes before reaching 300°F, stir vigorously to re-emulsify it. Make sure to continue stirring frequently as it finishes cooking. Pour immediately once it reaches the hard crack stage.
How do I get the chocolate layer smooth?
Letting the chocolate chips sit for 2 minutes to melt slightly before spreading creates a smooth chocolate layer. If it still seems thick, microwave the chocolate for 10-15 seconds to help thin it out before topping the toffee.
Can I make toffee ahead of time?
Yes! Toffee can be made up to 1 week in advance. Store in an airtight container at room temperature. The crisp texture stays best when kept at room temp rather than refrigerating. Packaged in cellophane bags, it makes great edible gifts for the holidays.
Yield: 16 pieces
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 3 hours 10 minutes
Ingredients:
- 113 grams whole almonds (1 cup)
- 227 grams unsalted butter, chopped (1/2 pound/2 sticks)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 200 grams granulated white sugar (1 cup)
- 170 grams semi-sweet chocolate chips (1 cup)
Equipment:
- Baking dish (8×8 or 9×13 inches)
- Parchment paper
- Small saucepan
- Wooden spoon
- Candy thermometer (clip-on or instant read)
- Offset spatula
Instructions:
- Preheat oven to 350°F. Spread almonds in single layer on a rimmed baking sheet. Toast for 5-7 minutes, stirring halfway, until fragrant and lightly browned. Allow to cool then coarsely chop and divide in half, reserving one half for topping.
- Line the baking dish with parchment paper, leaving overhang. Spread half the chopped almonds evenly over the bottom.
- In a medium saucepan over medium heat, melt the butter. Stir in the salt, vanilla and sugar until combined. Clip on a candy thermometer and continue stirring frequently until mixture reaches 300°F (hard crack stage), 6-8 minutes.
- Immediately pour the hot toffee over the nuts in the prepared pan. Tilt pan gently to evenly distribute. Sprinkle chocolate chips evenly over the hot toffee and allow to soften for 2 minutes. Using an offset spatula, spread into an even layer.
- Sprinkle the reserved chopped nuts evenly over the chocolate layer. Gently press nuts into chocolate with the spatula. (Source: Ineskohl.info)
- Allow toffee to cool completely at room temperature, about 2 hours. Use the parchment overhang to lift out of the pan and transfer to a cutting board. Break into pieces with your hands or cut with a sharp knife before serving. Store leftover toffee pieces at room temperature in an airtight container for up to 1 week.
Make Ahead & Storage Tips:
- Toffee can be made 1 week in advance and stored at room temperature in an airtight container. The crisp texture is best achieved by storing pieces at room temperature, not refrigerated.
Serving Suggestions:
- Package homemade toffee in cellophane bags tied with ribbon for holiday gifts.
- Serve after dinner with coffee or tea.
- Break into random sized pieces and mix into a holiday cookie assortment.
Nutrition Facts Per Serving:
Calories: 228kcal | Carbohydrates: 15g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 105mg | Fiber: 2g | Sugar: 11g
