Total Time
30mins
Prep 10 mins
Cook 20 mins

A perfect treat for the holidays! This recipe is fun to make and you will need a candy thermometer.

Ingredients Nutrition

  • 1 cup margarine (2 sticks)
  • 1 12 cups granulated sugar
  • 1 tablespoon light corn syrup
  • 3 tablespoons water
  • 1 cup almonds (coarsely chopped, roasted, no salt)
  • 16 ounces dark chocolate (I use Wilton's 14 oz bag of Dark Cocoa Candy Melts) or 16 ounces milk chocolate (I use Wilton's 14 oz bag of Dark Cocoa Candy Melts)
  • 1 cup almonds (finely chopped, roasted, no salt)

Directions

  1. Melt margarine in a heavy 2-quart pan. Add sugar, syrup and water. Cook, stirring often, to hard crack stage, 300 degrees (watch carefully after 280 degrees).
  2. Quickly stir in coarsely chopped almonds.
  3. Spread mixture in well greased 13x9x2 pan. Allow toffee to harden for about 5 minutes. Place chocolate evenly over toffee. After chocolate melts, spread evenly over toffee. Sprinkle finely chopped almonds on top of chocolate.
  4. DO NOT refrigerate. Cool at room temperature.
  5. Chop into pieces with knife and enjoy!
  6. Note - It is important that you do not refrigerate before breaking into small pieces because the toffee will separate from the chocolate (i'm speaking from experience!).