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.

★★★★★ 3 votes
15 Min
20 Min
Stove Top

Blue Ribbon Recipe

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

How to Make Butter Almond Toffee


  • 1Sprinkle half of the almonds and half of the chips on a buttered 9x13" pan.
  • 2Melt 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.
  • 3Remove 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.
  • 4Cool and break into pieces.

    Keeps well in a covered dish in the refrigerator.

Printable Recipe Card

About Butter Almond Toffee

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