Almond Toffee in 17 Minutes

Total Time
Prep 5 mins
Cook 15 mins

Professional results, no candy thermometer required! I tested this toffee over and over for a cooking demonstration recently, which is how I discovered it can be made in 17 minutes. Great for gift giving, if you can resist eating it all! I make the batch with half semisweet chocolate, half white chocolate. Milk chocolate never seems to firm up enough. I once overcooked this to a deep nut brown, and suddenly it separated into a sugary mass and a sort of clarified butter. Still worked, though, and tasted great.

Ingredients Nutrition

  • 236.59 ml cold butter
  • 236.59 ml sugar
  • 473.18 ml semi-sweet chocolate chips or 473.18 ml chopped white chocolate bark
  • 236.59 ml slivered almonds, toasted to a mid-golden


  1. Line a 13x9 pan with aluminum foil, leaving about 4 inches overhang over each end for a "handle.".
  2. Toast the almonds in a skillet or the oven to a fragrant golden brown.
  3. Combine the butter and sugar in a saucepan over high heat. Cook, stirring constantly with a wooden spoon (I used a whisk once and it worked fine) until mixture darkens to a nutty golden.
  4. (The process starts slowly, then happens very fast, so when it begins to darken, stir like mad and snatch it off the heat once it's darkened a couple of shades.)
  5. Pour into foil-lined pan, spreading quickly. Let cool about 10 minutes. Top with chocolate or white chocolate. Let melt a few minutes, then spread evenly. Press toasted almonds into the chocolate. Let cool completely, then break into pieces. (Striking it with the tip of a table knife works well for breaking into useful size pieces.).
Most Helpful

So good, everyone loves it and is asking for the recipe! Thank you and we will be making more soon.

MelNTex December 17, 2007