Decadent Chocolate-Almond Toffee

Houston Chronicle

Decadent Chocolate-Almond Toffee

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  • Prep Time


  • Total Time


  • Servings



  • sticks butter

  • c sugar

  • ½

    tsp salt

  • ¼

    c water

  • ¼

    c Karo Light corn syrup

  • 2

    lbs slivered almonds, toasted

  • 1

    lb bittersweet chocolate


Prepare 1-2 trays with waxed paper, foil or parchment paper, sprayed lightly with nonstick cooking spray. Melt butter on low heat. Add the sugar, saltwater and syrup. Increase heat slightly and stir and heat until mixture reaches 260 degrees on your candy thermometer. Add 1/8 of the almonds and continue cookinguntil mixture is at 305 degrees. Once mixture reaches 305, remove from heat and pour onto your prepared pans. Let cool completely. When the candy has cooled break into pieces. Using knife or your food processor, chop remaining almonds into small pieces. Melt the chocolate in your microwave at 1 1/2-2 minute intervals, checking and stirring until just melted. Dip the toffee into the melted chocolate then press the chocolate-coated candy into the nuts. Place on foil or wax paper to set. Once the chocolate has set (about 15 minutes) you can store the candy in airtight containers or place in gift containers.


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