Buttery Almond Chocolate Toffee (Printable Version)
Rich, buttery toffee topped with melted chocolate and crunchy almonds - a classic sweet treat made with just 4 simple ingredients.
# Ingredients:
→ Toffee Base
01 -
1 cup roughly chopped unsalted almonds
02 -
2 cups salted butter
03 -
2 cups granulated sugar
→ Topping
04 -
2 cups semisweet chocolate chips
05 -
1/4 cup finely chopped unsalted almonds
# Steps to Follow:
01 -
Line a jelly roll pan with parchment paper or with a silicone baking mat.
02 -
Sprinkle the roughly chopped almonds over the bottom of the prepared pan. They won't cover the entire surface.
03 -
Add the butter and sugar to a large, heavy saucepan. Melt the butter over low heat, stirring regularly.
04 -
Once butter has melted, increase the heat to medium-low, and bring the butter mixture to a boil. Occasionally gently stir the toffee mixture.
05 -
Cook until the toffee mixture reaches 295-300°F (hard crack stage). The mixture should be a rich amber brown color.
06 -
Carefully pour the hot toffee mixture over the nuts in the prepared pan. Use a silicone spatula to spread the toffee evenly as needed.
07 -
Sprinkle the chocolate chips over the top of the hot toffee and let stand for about 5 minutes to begin melting.
08 -
Carefully spread the melted chocolate chips over the top of the toffee with an offset spatula.
09 -
Sprinkle the finely chopped almonds over the melted chocolate layer.
10 -
Let the toffee sit at room temperature until completely set.
11 -
Break the toffee into pieces before serving.
# Additional Notes:
01 -
Unsalted almonds are recommended to better control the saltiness of the toffee.
02 -
If using unsalted butter, add 1 teaspoon of salt along with the butter and sugar.
03 -
For a thicker chocolate layer, increase the amount of chocolate chips.
04 -
Dark or milk chocolate chips can be substituted for semisweet if preferred.