Homemade Toffee Recipe

Introduction

This homemade toffee recipe delivers a deliciously crunchy treat coated with rich chocolate and toasted almonds. Perfect for sharing or gifting, it combines buttery sweetness with nutty goodness in every bite.

Ingredients

• 1 cup roughly chopped unsalted almonds
• 2 cups salted butter
• 2 cups granulated sugar
• 2 cups semisweet chocolate chips
• 1/4 cup finely chopped unsalted almonds

Instructions

1. Step 1: Line a jelly roll pan with parchment paper or a silicone baking mat.
2. Step 2: Sprinkle the roughly chopped almonds over the bottom of the prepared pan; they won’t cover the entire surface. Set aside.
3. Step 3: In a large, heavy saucepan, combine the butter and granulated sugar.
4. Step 4: Melt the butter over low heat, stirring regularly to blend the mixture.
5. Step 5: Once melted, increase the heat to medium-low and bring the mixture to a boil, stirring gently but occasionally.
6. Step 6: Cook until the toffee reaches 295-300°F, known as the hard crack stage; the color should be a rich amber brown.
7. Step 7: Carefully pour the hot toffee over the almonds in the prepared pan and spread evenly with a silicone spatula.
8. Step 8: Immediately sprinkle the semisweet chocolate chips evenly over the hot toffee.
9. Step 9: Let the chocolate chips sit for about 5 minutes to melt.
10. Step 10: Spread the melted chocolate smoothly over the toffee using an offset spatula, then sprinkle with the finely chopped almonds if desired.
11. Step 11: Allow the toffee to cool completely until set.
12. Step 12: Break into pieces and serve.

Tips & Variations

• Use a candy thermometer to ensure the toffee reaches the correct temperature for perfect texture.
• For extra crunch, try substituting pecans or walnuts instead of almonds.
• To make dairy-free toffee, replace butter with a vegan butter alternative and ensure the chocolate chips are dairy-free.

Storage

Store toffee pieces in an airtight container at room temperature for up to two weeks. To keep them fresh longer, wrap each piece in wax paper before storing. Reheat gently if chocolate becomes too firm by allowing the container to sit at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted almonds instead of raw?

Yes, roasted almonds add an extra layer of flavor but keep in mind they may intensify the nutty taste and texture.

What if I don’t have a candy thermometer?

Without a candy thermometer, cook the mixture until it turns a deep amber color and snaps when dropped into cold water, which indicates the hard crack stage.

Homemade Toffee Recipe

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★★★★★

4.6 from 70 reviews

• Author: Lila
• Total Time: 25 minutes
• Yield: 20 servings 1x

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Description

This homemade toffee recipe creates a rich, buttery treat studded with almonds and topped with melted semisweet chocolate. Perfect for gifting or indulging, the toffee is cooked to the perfect hard crack stage and layered with crunchy nuts and silky chocolate for a delightful combination of textures and flavors.

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Ingredients

Scale 1x2x3x

Toffee Base

• 2 cups salted butter
• 2 cups granulated sugar

Nuts

• 1 cup roughly chopped unsalted almonds
• 1/4 cup finely chopped unsalted almonds

Topping

• 2 cups semisweet chocolate chips

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Instructions

1. Prepare the pan: Line a jelly roll pan with parchment paper or a silicone baking mat to prevent sticking.
2. Add almonds: Evenly sprinkle 1 cup of roughly chopped unsalted almonds over the bottom of the prepared pan. The nuts won’t cover the entire surface but provide a base layer.
3. Melt butter and sugar: In a large, heavy saucepan, combine 2 cups salted butter and 2 cups granulated sugar. Melt the butter over low heat while stirring regularly to prevent burning.
4. Bring mixture to boil: After the butter has melted, increase the heat to medium-low and bring the mixture to a boil, stirring occasionally and gently to evenly cook the toffee.
5. Cook to hard crack stage: Continue cooking until the toffee mixture reaches 295-300 degrees Fahrenheit (hard crack stage) and turns a rich amber brown, which ensures the toffee will be crisp once cooled.
6. Pour toffee over almonds: Carefully pour the hot toffee mixture over the almonds in the prepared pan. Use a silicone spatula to spread the toffee evenly as needed.
7. Add chocolate chips: Sprinkle 2 cups of semisweet chocolate chips over the hot toffee. Let them sit for about 5 minutes so they begin to melt.
8. Spread melted chocolate: Using an offset spatula, gently spread the melted chocolate chips over the top of the toffee layer for an even coating. Sprinkle the finely chopped almonds (1/4 cup) on top if desired for added texture and flavor.
9. Set the toffee: Allow the toffee to cool and set at room temperature until firm.
10. Break into pieces: Once the toffee is fully set, break it into bite-sized pieces and serve or store in an airtight container.

Notes

• Use a candy thermometer to accurately reach the hard crack stage (295-300°F) for perfect toffee texture.
• Salted butter is used in this recipe, so no additional salt is needed.
• Ensure even spreading of the toffee to create consistent thickness.
• Store toffee in an airtight container at room temperature for up to 2 weeks.
• For a nut-free version, you can omit the almonds and instead sprinkle additional chocolate or crushed cookies on top.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: homemade toffee, chocolate toffee, almond toffee, easy toffee recipe, candy making