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Homemade Toffee

March 29, 2019 By The Head Spoon Leave a Comment

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Homemade Toffee with whole almonds and dark chocolate. Easy and delicious toffee to enjoy any time of the year when you're in the mood for a homemade candy treat.

If you're looking for more chocolate recipes, you might consider trying No Bake Chocolate Oatmeal Cookies, Chocolate Marshmallow Cookies or Chocolate Peanut Clusters.

Homemade Chocolate Almond Toffee.

In my previous attempts at making homemade toffee, I have never been able to achieve the perfect crunch.

This recipe has changed everything for me in my toffee making world.

I like that whole almonds are included in the middle of the toffee. Chopped almonds are pressed in the chocolate covering on the top and bottom of each piece, creating several textures of almonds mixed in the toffee and chocolate. This is a good thing.

Homemade Toffee on a plate

Tips for this delicious toffee:

  1. When stirring the whole almonds into the toffee mixture on the stove top, remove the candy thermometer and really give the mixture a good strong stir, so that the almonds do not cause the toffee to separate.
  2. Use a heavy-bottomed saucepan. This made a big difference in creating the perfect consistency in this candy.
  3. I used dark chocolate melts by Ghiradelli. These are super helpful for a recipe like this in that you just sprinkle the melts on top of the warm toffee, and it melts so evenly and beautifully, There's no chopping of chocolate bars needed when you use the melts. You can normally find Ghiradelli chocolate melts in your supermarket's baking aisle.
Homemade Toffee with freshly chopped almonds

A side note: I used Diamond whole unsalted almonds in this recipe and I believe the high quality of their almonds contribute to the fabulous taste of this toffee. Good quality chocolate and almonds goes a long way in achieving toffee perfection.

It has taken me awhile to find a a toffee recipe worth placing on this blog. So relieved to have FINALLY found a recipe that works.

This will most likely be on heavy rotation in my family's repertoire of desserts. So, so good.

You might also like:

Chocolate Chip Cookie Recipe with White Chocolate Chips

Chocolate Cornflake Cookies

Chocolate Peanut Butter Chip Fudge

homemade toffee
Print

Homemade Toffee

Homemade Toffee with whole almonds and dark chocolate. Easy and delicious toffee to enjoy any time of the year when you're in the mood for a homemade candy treat.

Course candy
Prep Time 30 minutes
Servings 30
Calories 135 kcal

Ingredients

  • 2 cups whole unsalted almonds
  • 1 cup unsalted butter, cubed
  • ½ cup warm water
  • 1 cup granulated sugar
  • 1 tsp kosher salt
  • 1 tsp light corn syrup
  • 10 oz Ghiradelli Dark Chocolate Melts or Chopped Dark Chocolate Bar

Instructions

  1. Preheat oven to 300 degrees.  Line a large baking sheet with parchment paper.  Spread the almonds on the sheet and bake for 15 minutes.

  2. Remove almonds from oven and allow to cool.  Set one cup of whole almonds aside and chop up the rest.  The chopped almonds will go on top of the chocolate on both sides of the toffee.

  3. Line a 12x17 jelly roll pan with parchment paper and set aside.

  4. In a heavy duty saucepan, melt the cubed butter over medium heat.  Stir occasionally with a wooden spoon as it melts.  Once melted, add the water, sugar, salt and corn syrup.  Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water moistened pastry brush.  Attach a candy thermometer to the pan (do not let it touch bottom of pan or you will have an inaccurate temperature reading).

  5. Stir occasionally as you bring the mixture to a boil.  Once boiling, you can stop stirring.  Around 235 degrees F, rapid bubbles, a thicker consistency as well as a slightly darker color forms.  At the 265 degrees F point (hard ball stage), stir in the 1 cup of whole toasted almonds.  This is the point that the mixture might separate.  If this occurs, remove the candy thermometer and give the mixture a strong solid stir incorporating the almonds.  Replace thermometer back on pan.  Cook and stir the candy until it reaches 290 degrees (soft crack stage).

  6. Turn off the stove, remove the pan from the heat and pour toffee out onto the prepared jelly roll pan.  Smooth toffee into an even layer.  Toffee should be thick and not spread to edges.  Let toffee cool for 5 minutes, than add half of the dark chocolate melts on top.  Let chocolate soften and melt from the heat of the toffee, then spread the melted chocolate into a thin, even layer. 

  7. Sprinkle half of the crushed almonds onto the wet chocolate and press down gently with the back of a spatula to adhere them.  Refrigerate for 20 minutes to set chocolate.

  8. Once set, flip the toffee over carefully.  Melt the remaining chocolate melts in microwave and spread on toffee.  Press chopped almonds on top of chocolate and refrigerate for 20 minutes.

  9. Once set, you can break toffee up with your hands into whatever size you deem best for your toffee.  Enjoy!

Recipe Notes

Adapted from Sally's Baking Addiction

Nutrition Facts
Homemade Toffee
Amount Per Serving
Calories 135 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 78mg3%
Potassium 69mg2%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Calcium 27mg3%
Vitamin A 190IU4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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