Candy · Country Living
Snappy Almond and Chocolate Toffee
Buttery almond toffee cooked to the hard-crack stage, topped with melted milk chocolate and more nuts.
Recipe adapted from Country Living — view original recipe (opens in a new tab).
Directions independently written by Local Loop; not tested in our kitchen. AI-generated illustrative photo, not the source’s photo.
The recipe
25–27 servings- Prep
- 35 min
- Cook
- Not specified
- Total
- 155 min
Country Living lists 35 minutes prep and 2 hours 35 minutes total, including cooling.
Ingredients
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For the toffee
Equipment
- Large rimmed baking sheet
- Medium saucepan
- Candy thermometer
- Heatproof spoon
- Offset spatula
- Airtight container
Allergen note: Contains milk and tree nuts (almonds). Chocolate may contain soy.
Instructions
Melt butter and sugar
Grease a large rimmed baking sheet. Clip a candy thermometer to a medium saucepan and melt the butter over medium heat. Add the sugar and stir 8–10 minutes until dissolved.
Cook to 200°F
Stir in the corn syrup and 6 tablespoons water, then cook, stirring constantly, until the thermometer reads 200°F.
Add almonds and cook to 285°F
Add the chopped almonds and keep stirring until the mixture reaches 285°F. Take it off the heat, stir in the vanilla, and pour onto the prepared sheet.
Top with chocolate
Scatter the chocolate chips over the hot toffee and wait 5 minutes, then spread smooth with an offset spatula and sprinkle with more almonds.
Cool and break
Let the toffee cool completely, then break it into pieces.
Kitchen notes
- Hot sugar causes serious burns; keep kids away from the stove and stir with a long heatproof spoon.
- A candy thermometer is essential for the right snap.
Storage & make-ahead
Country Living recommends refrigerating in an airtight container for up to 2 weeks.