Butter Almond Toffee

Martha Benner


Started making this in the 1960s and have not stopped. I do not remember where I got the original recipe but I think from one of my grandmother's many dishes. They were both great cooks.

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15 Min


20 Min


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Notes from the Test Kitchen:
As with making any candy stirring and watching the candy thermometer is a bit labor-intensive, but so worth it. You definitely taste the love. This is a little softer than the average toffee and the almonds add a nice crunch. The toffee would make a great holiday gift!


1 c
chopped, roasted almonds
1 c
regular sugar
1/3 c
brown sugar, lightly packed
2 Tbsp
1/2 tsp
baking soda
6 oz
semisweet or milk chocolate chips
1 c
butter or oleo margarine

Directions Step-By-Step

Sprinkle half of the almonds and half of the chips on a buttered 9x13" pan.
Melt butter, add sugars and water; mix and bring to a boil, stirring constantly and cook to hard crack (300 degrees) stage. I always use a candy thermometer.
Remove from heat, stir in soda, working fast, pour over nuts and chips in pan, sprinkle other 1/2 of nuts and chips over the candy. Spread it out.
Cool and break into pieces.

Keeps well in a covered dish in the refrigerator.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American