Chocolate Almond Toffee

Penny Larson


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

★★★★★ 1 vote
makes 2 1/2 lbs.
10 Min
10 Min


1 c
butter, unsalted, cut up
1 1/2 c
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


1Line 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.
2Cook 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.
3Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes.
4Melt chips together in micro-wave. Spread 1/2 mixture on cooled toffee. refrigerate 20 min. or until firm.
5Once 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.
6Once choc. is firm, break bar into pieces. Store airtight at room temp, up to 1 month. (keeps longer in refrigerator.)

About Chocolate Almond Toffee