The Best Homemade Almond Toffee Recipe! This almond toffee is made from scratch with 8 ingredients, and is the most delicious holiday treat, perfect to give as gifts to neighbors and friends! Learn how to make toffee with our step-by-step photos and video!
One of my favorite childhood memories is baking Christmas treats with my family! We always packaged them up and gave our creations to neighbors and friends (and of course ate our fair share too)! And what is Christmas without candy - like this Almond Toffee Recipe?
This is, hands down, the best Homemade Toffee recipe ever. I love the way the almonds add a little nutty crunch to every buttery, sugary bite, and the rich vanilla flavor aways leaves me wanting more!
My neighbors and friends love receiving this almond toffee as a gift for the holidays, and I'm excited to share this recipe with all of you so you can spread the toffee love! Even your gluten-free friends can enjoy this homemade treat!
Almond Toffee: Ingredients and Substitutions
I do not recommend any substitutions. Here are a few notes on the ingredients:
- Almonds. Be sure to use blanched, slivered almonds (no skins, shaped like little spears).
- Butter. Salted butter is recommended, but unsalted can be used as well.
- Light corn syrup. No substitutes here!
- Chocolate chips. Here is where you can get a little creative and use any variety of chocolate chips you would like (milk, semi-sweet, dark, etc).
- If desired, add toppings: Dress your toffee up with some toppings: crushed almonds, sprinkles, sea salt, etc....let your imagination run wild!
How to make Toffee
Something to note about this toffee recipe, it requires your undivided attention. You have to stir the almond toffee for 45 minutes without distractions. Follow the step-by-step photos below and don't forget to watch the video to ensure your success!
Melt ingredients
Begin this almond toffee recipe by heating all the ingredients (except vanilla and almonds) together in a large saucepan until the butter is melted.
Add almonds & Cook
As soon as the butter is melted add the almonds. Continue cooking over medium heat, stirring constantly with a spatula (that can withstand high heat) for about 45 minutes. As soon as the almond toffee reaches 265 degrees F add the vanilla extract and mix thoroughly.
Use a thermometer to test for doneness:
This toffee needs to be cooked to just about the Soft Crack stage (265 to 270 degrees F)! There are certain ways to tell you're getting close to the end, but monitoring the temperature is the surest way to know the toffee is ready! I use my instant read thermometer every time I make candy, and I love it! Seriously, I couldn't live without my instant read thermometer in my kitchen!
Two indicators that your toffee is close to done are:
- The toffee becomes firm enough to form a shape when stirred with the spatula. (i.e. it doesn't immediately rush back to the sides of the pan like a liquid does).
- Both the mixture and the almonds become a darker brown...almost like a roasted golden color!
Spread toffee in a large pan & add chocolate
Once the toffee is done, spread the mixture onto your buttered cookie sheet as quickly and evenly as you can with a buttered or greased spatula.
Pour the chocolate chips on top of the warm toffee. Let them sit for 5 minutes then spread evenly.
Let sit for 24 hours
One the chocolate is evenly spread over the top, let the pan of homemade toffee sit at room temperature for 24 hours or overnight.
Break into pieces
After 24 hours, break the toffee into pieces with your hands or cut into pieces with a sharp knife and enjoy!
How to Store Toffee
Store toffee in an airtight container at room temperature for up to 1 week. Since this recipe keeps so well, it's a great gift to give to neighbors and friends. Simply wrap it in a cute bag or put it in a holiday box and deliver it with a smile!
Almond Toffee FAQs
Salted butter is better for making toffee because the salt helps stabilize the candy mixture so it doesn't separate during the cooking process.
English toffee is made without nuts, while "regular" or American toffee usually contains nuts - most commonly almonds like in this recipe.
Yes, this toffee recipe requires constant stirring. Just be careful not to splash the mixture on the sides of the pan to prevent sugar crystalization.
Toffee can be chewy for a few reasons. 1) It wasn't cooked long enough. Please use a thermometer to ensure it reaches the proper temperature. 2) Humidity - if there is a lot of moisture in the air the toffee will absorb it as it cools overnight and it will be chewy. Make sure to store it in a cool, dry place. 3) The chocolate didn't completely coat the top of the toffee. The chocolate creates a barrier between the toffee and the elements (like humidity) that contribute to chewy toffee. So be sure the entire top of the candy is coated.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
Homemade Almond Toffee Recipe
Ingredients
- ½ cup water
- 2 ½ cups granulated sugar
- 2 cups salted butter
- ½ cup light corn syrup
- ¼ tsp fine sea salt
- 2 cups blanched, slivered almonds (16 oz)
- 1 tsp pure vanilla extract
- 2 cups chocolate chips
Instructions
- Grease a large baking pan with butter, set aside.
- Grease one side of a spatula with butter, set aside.
- Add water, sugar, butter, corn syrup and sea salt into a large, deep saucepan or pot (4 quart minimum capacity). Heat over medium heat until the butter is melted.
- As soon as the butter is melted add the almonds.
- Continue cooking over medium heat, stirring constantly with a spatula (that can withstand high heat) for about 45 minutes.
- As it cooks, the mixture will bubble and begin to thicken. You must stir constantly (i.e. do not leave the stove for 45 minutes).
- You will know your toffee is done when a few things happen: *The toffee becomes firm enough to form a shape when stirred with the spatula. *The mixture turns a darker brown *The almonds turn darker brown *The best way to check if the candy is done is using a thermometer to be sure it has reached 265 to 270 degrees F.
- As soon as your toffee reaches 265 degrees F add the vanilla extract and mix thoroughly.
- Once the toffee is done, QUICKLY dump the mixture onto your buttered cookie sheet and spread it evenly with your buttered spatula.
- Pour the chocolate chips on top of the warm toffee. Let them sit for 5 minutes then spread evenly.
- Let the pan sit at room temperature for 24 hours or overnight.
- After 24 hours, break the toffee into pieces with your hands and enjoy!
Video
Notes
Notes on ingredients
- Almonds. Be sure to use blanched, slivered almonds (no skins, shaped like little spears).
- Butter. Salted butter is recommended, but unsalted can be used as well.
- Chocolate chips. Here is where you can get a little creative and use any variety of chocolate chips you would like (milk, semi-sweet, dark, etc).
- If desired, add toppings: Dress your toffee up with some toppings: crushed almonds, sprinkles, sea salt, etc....let your imagination run wild!
How to Store Toffee
Store in an airtight container at room temperature for up to 1 week. Since this recipe keeps so well, it's a great gift to give to neighbors and friends. Simply wrap it in a cute bag or put it in a holiday box and deliver it with a smile!Nutrition
If you love this recipe, try these
As you know, we take our desserts seriously around here. If you love this almond toffee recipe, here are some others I recommend trying!
- Bars: Bars are so much easier to make than cookies (in my opinion) because it's a spread and bake situation. We love these chocolate peanut butter bars, chocolate chip cookie bars, and these chocolate peanut butter oatmeal bars.
- Cookies: Some of our favorite cookies include, these double chocolate cookies, the best chocolate chip cookies, oatmeal cookies, and these peanut butter cookies.
- Check out our roundup of all of our favorite Christmas Cookie Recipes!
- Cake: Everyone needs classic cake recipes in their repertoire. This is the best chocolate cake recipe you'll ever eat (ever), plus try this banana cake, pumpkin cake, and I can't forget my favorite - flourless chocolate cake.
- Brownies. I have so many brownie recipes on my site because they're my favorite dessert. The best homemade brownies, peppermint brownies, black bean brownies, flourless brownies, fudgy paleo brownies, etc. each one delicious!
- Try this puppy chow (the best ever) or this Reindeer Food (Christmas Puppy Chow) for a delicious & festive treat.
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Karen
I have a high altitude question, I am in Colorado Springs and 6500 ft. Do I change this temp to accommodate the altitude? Is this recipe at sea level? Thank you. Love all your recipes made several cookies all divine...thank you so much
Laura
Hey Karen! I live at 5000 ft and make the recipe as written.
Hisham Assaad
Saw your recipe post on instagram and i read that absolutely no subs. But is it possible to replace corn syrup with something else? Honey or something?
We don't get it here in Lebanon and to be honest, I don't like to use it
Laura
Hey! I have only tried this with corn syrup! I know it's not the best for you but really this candy is just too good to tamper with! And a special treat every now and then never hurts! I have never tried another sweetener but if you do please report back and let me know!
Teresa
Yes, let us know how it is with honey because I was thinking the same way.
Karen
I have sub in several candy recipes Liles golden syrup for corn syrup with no problem sometimes i even mix the 2
Karen
Sorry its Liles Golden syrup ...