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Chocolate Covered Almond Toffee - Made with light brown sugar, dark chocolate and toasted almonds, this toffee recipe results in a deep flavored, crunchy, and delicious treat!

Chocolate Covered Almond Toffee

Katerina | Diethood
Made with light brown sugar, dark chocolate and toasted almonds, this toffee recipe results in a deeply flavored, crunchy, and delicious treat!
Servings : 32 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 2 cups raw almonds
  • 8 tablespoons (1 stick) butter, room temperature
  • 1 cup dark chocolate chips
  • 1 tablespoon vegetable oil
  • 1 cup light brown sugar
  • 1/4- cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/2- teaspoon salt
  • 1/4 teaspoon baking soda
  • sea salt for sprinkling , optional

Instructions
 

  • Preheat oven to 350F degrees.
  • Spread almonds on a baking sheet in a single layer.
  • Roast the almonds for 12 to 15 minutes, or until toasted.
  • In the meantime, combine dark chocolate chips and vegetable oil in a microwave safe bowl; microwave for 1 minute, checking and stirring every 20 seconds.
  • Remove bowl from microwave and stir the chocolate until completely melted. Set aside.
  • Meanwhile, in a large heavy-bottomed saucepan over medium heat bring butter, light brown sugar and corn syrup to a boil, stirring constantly.
  • Continue to cook until the mixture becomes a dark amber color, and the temperature has reached 285F degrees to 300F degrees. Stir frequently.
  • Stir in vanilla, salt and baking soda and remove from heat.
  • Slowly add the almonds to the toffee mixture and stir until coated.
  • Line a baking sheet with wax paper.
  • Transfer the almonds to the prepared baking sheet, arranging them in a single layer.
  • Spread melted chocolate over the top.
  • Sprinkle sea salt over the top and press down slightly.
  • Place the toffee in the refrigerator to chill until set.
  • Once chilled, break it into pieces.
  • Store in an airtight container.

Notes

1. The pot you're going to use must be "heavy-bottomed" because it allows for even heating.
2. Butter separation is caused from cooking at high temperature. At medium heat you will not have this problem.
3. Toffee should be done cooking within 20 minutes over medium heat, but use a thermometer to get it between 285F and 300F, depending on how chewy or hard/brittle you prefer your candy to be.
4. DON'T RUSH! Toffee is very easy to make, but don't overlook the details.
 

Nutrition

Calories: 144 kcal | Carbohydrates: 13 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 4 g | Cholesterol: 7 mg | Sodium: 79 mg | Potassium: 107 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 85 IU | Vitamin C: 0 mg | Calcium: 48 mg | Iron: 0.5 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Desserts/Snacks
Cuisine: American
Keyword: candy recipe, homemade toffee, toffee recipe