Almond Butter Crunch Toffee

Almond Butter Crunch Toffee


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This chocolate almond-topped toffee is a classic candy treat. While toffee is often made for the holidays, this recipe is fantastic year-round.

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Time needed

2.5 hour cooking

Serving Size / Yield

2 pounds


  • 2 sticks butter
  • 1 cup brown sugar
  • 2 1/4 cups chopped almonds
  • 10 ounces chopped chocolate
  • ½ teaspoon vanilla
  • 1/8 teaspoon baking soda

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Use aluminum foil to cover a rimmed baking sheet and coat the foil with spare butter. Cut the other 2 sticks of butter into smaller pieces and put it in a pan with the brown sugar. Melt the butter over medium heat and stir the butter and sugar gently. When the butter and sugar is combined, increase the heat to medium-high so that it boils. Stir the mixture occasionally. In a small bowl, add the baking soda and vanilla. When the butter and sugar reaches 305 degrees F, remove the pan from heat and add the baking soda and vanilla quickly and stir everything together. Pour the mixture onto the foiled pan.

Melt the chopped chocolate in the microwave and place the chopped almonds in a bowl. Lift the toffee from the foil on the pan and place it back down to make sure it is not sticking to the foil. Pour half the melted chocolate on the toffee and spread it evenly. Then, sprinkle half the almonds over the chocolate. Refrigerate so that the toffee sets. Flip the toffee over and pour the remaining chocolate and then almonds on the toffee. Place in the refrigerator until set. Break into pieces and serve.

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