Recipe: Chocolate Almond Toffee

A few weeks ago, I bought toffee at Wegmans to satisfy my craving for sweet, chocolately goodness. Not much beats perfectly square gems of toffee, covered in chocolate and almonds, with a satisfying crunch and buttery flavor. Finally, though, I decided to make my own. An opportunity to save some money, versus continuing to buy itsy-bitsy containers, while also having something to look forward to making to supplement holiday cookies in about a month from now. As it turns out, making toffee is similar to making caramel sauce, only with butter instead of cream. If you have ever made a “bark” or caramel sauce, you should have no problem. Enjoy!

Chocolate Almond Toffee


1c white sugar
1c butter (1 cup = 8tbsp = 1 stick)
6oz milk chocolate chips (dark chocolate chips could also be used, if you prefer dark to milk chocolate)
6oz almonds, crushed


Silicone spatula
Candy thermometer
Parchment paper
Sheet pan (cookie sheet)
Sauce pot (recommend one with high sides, if you have it)


1) Line cookie sheet with waxed paper. Set aside.

2) Melt butter in the sauce pan. Add sugar and mix until combined.

3) Cook butter and sugar for about a half-hour, stirring and occasionally scraping down the sides of the pot, until medium-to-dark caramel in colour and candy thermometer reaches 300* F (hard crack stage.)

4) Working quickly, pour as much as the mixture from the pot onto the cookie sheet and spread out into a thin layer, roughly 1/8in thick. The mixture probably won’t cover the entire cookie sheet, unless you are making a double batch, but that is okay. If some of the toffee sticks to the pot, it will dissolve when hot water is added to it in the sink or dishwasher.

5) Sprinkle chocolate chips over the hot toffee and let sit for a few minutes. When the chips are softened, spread the chocolate across the toffee to cover entirely. Sprinkle almonds over the chocolate.

6) Cool for about ten minutes or until the chocolate is hardened. If necessary, transfer the sheet to the refrigerator or freezer to harden the chocolate. Afterwards, break toffee into smaller pieces and store in a container lined with waxed paper.