Crunchy Almond Toffee

Almond toffee

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


I love toffee. It's a quick way to make homemade candy. Make sure you have a candy thermometer as sugar is easy to get wrong (and burn).


16 oz butter
16 oz sugar
3 oz water
1 tsp water
0.5 oz vanilla paste or extract

12 oz chocolate pistoles, preferably Valrhona 70%
12 oz sliced almonds
2 tsp salt


  1. Bring the butter, sugar, water, and salt to boil in a large saucepan.
  2. Cook on medium heat to 298F while stirring continuously. I typically devise a wooden spoon with a candy thermometer attached to it (with string and tape), so I can measure the temperature while I stir.
  3. Immediately remove from heat and pour in the vanilla paste/extract. Stir quickly to combine thoroughly.
  4. On a silicone baking mat, pour the mixture and spread quickly to the edges before the toffee begins to set.
  5. Top the toffee with a layer chocolate pistoles. Allow the chocolate to melt.
  6. Combine the almonds and salt together.
  7. Once the chocolate has melted, spread an even layer of chocolate over the toffee.
  8. Sprinkle the almond-salt mixture over the chocolate.
  9. Allow the toffee and chocolate to cool completely to room temperature.


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