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.
Ingredients
Scale
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
Instructions
- Prepare the pan: Line a jelly roll pan with parchment paper or a silicone baking mat to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Set the toffee: Allow the toffee to cool and set at room temperature until firm.
- 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
