Almond Toffee

Almond Toffee is a Christmas tradition at our house. Making Christmas candy is fun, delicious and one of our favorite holiday activities. This Toffee is full of almonds and buttery flavor.

We are so glad you are here. You will find many delicious family friendly recipes on our recipe blog. We love to cook and hope to be able to help you with making great recipes for your family and friends. Here are a few other recipe links to continue your search: The Best Gooey Caramel Corn, Vanilla Cinnamon French Toast, Buttery Boiled Corn on the Cob, Creamy Steak Enchiladas, Orange Cream Cheese Crescent Rolls, Creamy Cajun Pasta, Little Smokies Breakfast Bake, Toasted Turkey Bacon Ranch Sandwiches, Nutty Buddy Cupcakes and Scotchmallow Cookies.

We get together to make and share the Christmas candy we make. It’s nice to have help making candy. There are some steps that need to be done very quickly and it helps so much to have more than one person cooking. It’s also great to have help stirring. You need to stir constantly and it makes your arm get tired. So…make it a holiday tradition with friends or family to make candy together. Love 💕 it!!

Ingredients Needed For Almond Toffee:

• 3 1/4 cups whole almonds divided-see instructions below
• 4 cups milk chocolate chips
• 1 pound butter
• 2 cups sugar
• 1/2 Tablespoon vanilla
• 1/2 teaspoon salt
• 1/2 cup water

Important Tips:

When making this almond toffee recipe or any candy, it’s so important to stir constantly and watch the temperature. Candy can burn easily.

It is important to NOT scrape the sides when making candy. The ingredients that will stick to the sides as you are stirring will crystalize and can burn. No one wants that in your candy.

I like to use a flat bottom wooden spoon. Use a wooden spoon for the high temperature you will be cooking at for extended amounts of time.

A heavy pan is important. Ours is a very old pan that was handed down to me from my late uncle too many years ago to count. I can’t find pans like that anymore. I have seen candy pans on amazon.

Pay attention to your candy and the heat-stoves can heat differently. Make sure you stir constantly and do not smell it burning. You may need to turn your burner up a little or down a little to keep it from burning. I needs to keep boiling.

Instructions For Almond Toffee:

Before you begin cooking you candy:

1. Remove your butter from the papers they are wrapped in and do not throw them away. Put the butter in your candy pan and set aside. Use the butter that is left on the wrappers to grease a large cookie sheet. This is where you will be placing your 2 1/2 cups of whole almonds after you toast them. 
2. Divide almonds-remove 3/4 cup almonds from the 3 1/4 cups. 
3. Chop the 3/4 cup almonds. Set aside.
4. Place 2 1/2 cups of whole almonds on a cookie sheet-a large enough cookie sheet that all of the 2 1/2 cups whole almonds can lay in a single layer.
5. Turn your oven on to 350°. Place the 2 1/2 cups of almonds that are on the un-greased cookie sheet in the oven. Let them toast in the oven-watching them closely. About every minute or minute and a half, stir them around a little while toasting. When the almonds become fragrant, remove them from the oven and let them cool. Then, place them on the buttered cookie sheet in a single layer. 
6. Measure your chocolate chips and set aside. Now you are ready to concentrate on your toffee.

Toffee Instructions:

1. Your butter should already be in your candy pan. Place sugar, vanilla, salt, and water inside the candy pan with the butter.
2. Start heating and stirring constantly over medium high heat. Use a wooden spoon. Do not scrape the sides of the pan. Make sure you are using the wooden spoon to stir-scrape across all parts of the bottom of the pan-not the sides.
3. As soon as it starts to boil, watch the clock and cook for 8 to 9 minutes. Stirring constantly. I like to have a paper lunch sack on the counter. This gives me a little guide to when it is finished as well. It needs to be light brown like the paper sack. 
4. Here is when it is most helpful to have help-when the 8-9 minutes are up and the toffee is the right color, quickly pour the HOT toffee over the whole almonds on the greased cookie sheet. Quickly spread the toffee over all of the almonds. 
5. Quickly put the chocolate chips all over the toffee-let set for a minute or two to melt. Then, spread to cover all of the toffee. 
6. After you have spread the chocolate, sprinkle the chopped almonds on top of the chocolate and lightly press the almonds into the chocolate so they do not fall off later when you break the toffee into pieces.
7. Let toffee set up. Make sure the chocolate is set before you break it into pieces-at least an hour.
8. Break into pieces and enjoy!!

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Print

Almond Toffee

A delicious almond filled toffee for the holidays or any day.

Course Candy

Cuisine American

Keyword Candy Recipes, Homemade Candy, Toffee

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 24

Ingredients

• 3 1/4 cups whole almonds divided-see instructions below
• 4 cups milk chocolate chips
• 1 pound butter
• 2 cups sugar
• 1/2 Tablespoon vanilla
• 1/2 teaspoon salt
• 1/2 cup water

Instructions

Before you begin cooking you candy:

1. Remove your butter from the papers they are wrapped in and do not throw them away. Put the butter in your candy pan and set aside. Use the butter that is left on the wrappers to grease a large cookie sheet. This is where you will be placing your 2 1/2 cups of whole almonds after you toast them.

2. Divide almonds-remove 3/4 cup almonds from the 3 1/4 cups.

3. Chop the 3/4 cup almonds. Set aside.

4. Place 2 1/2 cups of whole almonds on a cookie sheet-a large enough cookie sheet that all of the 2 1/2 cups whole almonds can lay in a single layer.

5. Turn your oven on to 350°. Place the 2 1/2 cups of almonds that are on the un-greased cookie sheet in the oven. Let them toast in the oven-watching them closely. About every minute or minute and a half, stir them around a little while toasting. When the almonds become fragrant, remove them from the oven and let them cool. Then, place them on the buttered cookie sheet in a single layer.

6. Measure your chocolate chips and set aside. Now you are ready to concentrate on your toffee.

Toffee Instructions:

1. Your butter should already be in your candy pan. Place sugar, vanilla, salt, and water inside the candy pan with the butter.

2. Start heating and stirring constantly over medium high heat. Use a wooden spoon. Do not scrape the sides of the pan. Make sure you are using the wooden spoon to stir-scrape across all parts of the bottom of the pan-not the sides.

3. As soon as it starts to boil, watch the clock and cook for 8 to 9 minutes. Stirring constantly. I like to have a paper lunch sack on the counter. This gives me a little guide to when it is finished as well. It needs to be light brown like the paper sack.

4. Here is when it is most helpful to have help-when the 8-9 minutes are up and the toffee is the right color, quickly pour the HOT toffee over the whole almonds on the greased cookie sheet. Quickly spread the toffee over all of the almonds.

5. Quickly put the chocolate chips all over the toffee-let set for a minute or two to melt. Then, spread to cover all of the toffee.

6. After you have spread the chocolate, sprinkle the chopped almonds on top of the chocolate and lightly press the almonds into the chocolate so they do not fall off later when you break the toffee into pieces.

7. Let toffee set up. Make sure the chocolate is set before you break it into pieces-at least an hour.

8. Break into pieces and enjoy!!

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