Recipe: Almond Toffee

This is my most-requested Christmas recipe! It's buttery and rich, not too sticky not too crunchy...it's really just perfect. I have many friends who have attempted this recipe, and while it usually turns out great, not all have had success. This recipe does not use a thermometer, so I think that must be part of it. Differences in stovetop temperatures and altitude are probably part of this. So that's my disclaimer. I sincerely hope this turns out well for any of you who try it. I got this recipe from Yummy Life, so if anything seems unclear go to her website! This is hands down my best candy recipe. It's a bit subjective, I was really nervous the first time I made it (the directions say to cook it until the toffee is the same color as the almond skin...Not foolproof, for sure,) but it is so worth making, it really is the best.

Almond Toffee


  • 1 cup unblanched raw unsalted whole almonds 
  • 1 cup butter (real butter, no subbing) 
  • 1 cup sugar (as usual, I use organic)
  • 1/4 teaspoon sea salt 
  • 1/2 teaspoon pure vanilla 
  • 1 (12 oz.) package milk chocolate chips 
  • Optional topping: 1/4 cup chopped pecans


  1. Toast almonds by spreading them in a single layer on a glass plate and microwaving on high for 2-3 minutes (stir after each minute). 
  2. On foil-lined baking sheet, lay almonds in a single layer over an area measuring approximately 9x13 inches. 
  3. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over medium-high heat, stirring constantly with a dry wooden spoon until butter is melted. Continue cooking and stirring for about 7-10 minute, until the candy is the color of the brown skin of the almonds; it will start smoking slightly. 
  4. Immediately pour candy over almonds, covering all nuts. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate out in an even and smooth layer. Sprinkle with pecans if desired. Let cool and break into pieces. Store in a tightly covered container in cool place.

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