Description
This Homemade Toffee Recipe delivers a rich, buttery treat coated with luscious melted chocolate and crunchy sliced almonds. Made from simple pantry ingredients and cooked on the stovetop, this classic candy is perfect for gift-giving or indulging at home. The toffee reaches a perfect hard crack stage for that signature snap, while the melting chocolate and almonds add delightful layers of flavor and texture.
Ingredients
Scale
Toffee Base
- 1 & 1/2 cups salted butter (3 sticks)
- 1/4 cup + 2 tablespoons water
- 1 & 1/2 cups granulated sugar
- 3/4 teaspoon salt
Topping
- 2 & 1/2 cups semisweet chocolate chips
- 1 & 1/2 – 2 cups sliced almonds
Instructions
- Prepare Pan: Coat an 11×17 inch baking pan with nonstick spray or softened butter using your fingers to prevent sticking. Parchment paper is optional but not necessary.
- Melt Butter: Place the 1 and 1/2 cups of salted butter into a heavy 3-quart saucepan and heat over medium until nearly melted.
- Add Sugar Mixture: Add the water, granulated sugar, and salt, ensuring the sugar goes to the center of the melted butter to prevent crystallization. Avoid getting sugar on the pot edges.
- Increase Heat and Stir: Turn heat to medium-high. Use a long sturdy wooden spoon to continuously stir the mixture for about 10 minutes to prevent burning and encourage even cooking.
- Monitor Temperature & Color: Attach a candy thermometer if available. Cook until the mixture reaches 285-290°F or resembles the color of peanut butter, indicating the hard crack stage nearing.
- Pour Toffee: Remove pot from heat and quickly pour the hot toffee mixture into the prepared pan, spreading with a spatula as needed.
- Add Chocolate Chips: Sprinkle 2 cups of semisweet chocolate chips immediately over the hot toffee. Add additional 1/2 cup if desired.
- Melt Chocolate: Let the chocolate sit 4-5 minutes to melt. If chocolate remains unmelted, place the pan in a 350°F oven for 2-3 minutes until just melted, then spread evenly with an offset spatula.
- Add Almonds: Sprinkle sliced almonds over the melted chocolate and gently press them in with your hands so they adhere.
- Cool Toffee: Allow the toffee to cool at room temperature for 1-2 hours. For faster cooling, refrigerate but ensure toffee returns to room temperature before breaking to avoid excessive brittleness.
- Break Into Pieces: Once set, lift edges or use a butter knife to start, then snap into pieces by hand for satisfying chunks.
- Store and Enjoy: Keep toffee stored in an airtight container or ziplock bag at room temperature. Resist the urge to eat it all at once!
Notes
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Adding sugar to the center of the butter is crucial to avoid crystallization, which can ruin texture.
- The color of the toffee is an effective indicator of doneness—aim for peanut butter color if no thermometer is available.
- Press almonds gently so they stick to melted chocolate; loose nuts will fall off.
- Do not refrigerate and break toffee while still cold, as it becomes too brittle to break neatly.
- Store in an airtight container to maintain freshness and crispness for up to 2 weeks.
