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chocolate almond toffee

(1 rating)
mslakes avatar
Recipe by
Penny Larson
@mslakes
Litchfield, MN

Stand and Chill times are what takes the longest. but, so worth the wait~ promise~!

(1 rating)
yield serving(s)
prep time 10 Min
cook time 10 Min

Ingredients For chocolate almond toffee

  • 1 c
    butter, unsalted, cut up
  • 1 1/2 c
    sugar
  • 1 Tbsp
    light corn syrup
  • 1 c
    chopped almonds (i use unsalted)
  • 1/4 c
    finely chopped almonds
  • 6 oz
    milk chocolate (i used dark choc.)
  • 6 oz
    butterscotch chips

How To Make chocolate almond toffee

  • 1
    Line a 15x10X1 in.jelly-roll pan with foil coated with non-stick cooking spray. In a medium-size saucepan, heat butter, sugar, corn syrup and 2 TBS. water.
  • 2
    Cook mixture about 12 minutes until golden brown and temperature reaches 300 degrees. Do no Stir. Remove from heat and remove thermometer. carefully stir in 1 C. chopped almonds.
  • 3
    Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes.
  • 4
    Melt chips together in micro-wave. Spread 1/2 mixture on cooled toffee. refrigerate 20 min. or until firm.
  • 5
    Once bar is firm, flip over onto a sheet of wax paper, remove foil. Slide toffee back onto baking pan. Spread remaining choc. mix on top and sprinkle with remaining finely chopped almonds. Refrigerate 20 min. more.
  • 6
    Once choc. is firm, break bar into pieces. Store airtight at room temp, up to 1 month. (keeps longer in refrigerator.)
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