The ultimate almond toffee recipe has just arrived! 5 ingredients are all you need to create these clusters of joy!
There are plenty of almond toffee recipes on the interweb, so why should you choose mine? I do a combination of whole and chopped almonds for a variation in texture.
The secret to salted almond toffee is how I toast the almonds. Most recipes will have you spray the baking tray and almonds and toast in the oven. We take a different approach by tossing the almonds in a couple of tablespoons of saltwater before roasting. This way, the almonds are seasoned throughout and are DELICIOUSLY crunchy and nutty!
Homemade almond toffee is a stocking suffer we look forward to every Christmas morning!
Why this is the best almond toffee ever
- Great stocking stuffer for Christmas morning. We break almond toffee into large clusters and wrap individually with plastic wrap. You can place them into decorative cellophane or Holiday take-out boxes.
- Can you say Almonds and Chocolate! Salted almonds and chocolate have to be the best treat ever! Add caramel and game over.
- The way the almonds are toasted. I came across a recipe for toasted almonds about a year ago that changed my life! Tossing almonds in a small amount of saltwater, seasons the almond throughout.
What you need to make this recipe
- almonds - I like buying the big bag from costco for the best value
- butter - Always use unsalted butter in baking
- chocolate chips - I like to use semi sweet chocolate for a good balance between dark and milk chocolate
- corn syrup
- salt - For seasoning the almonds
The ultimate almond toffee recipe is so easy to make, here's how to make it:
- Roast almonds in the oven. Heat oven to 375 degrees and line a baking tray with parchment paper or Silpat. Stir 1 ½ teaspoons of salt into 1 ½ tablespoons of hot water until dissolved. Pour over nuts in a bowl and toss until coated. Spread nuts onto a baking tray in a single layer. Bake for 8 minutes, give nuts a stir and cook for another 8 minutes. Place hot nuts back into a bowl and toss with olive oil and salt. Place nuts back on the baking tray. They will get crunchy in 10-15 minutes.
- Toffee Preparation: Melt butter in 4-5 quart pot over medium heat until mixture starts to boil. Stir in sugar, corn syrup, water, and salt. When the mixture begins to boil, cover with a lid for 2 minutes to melt sugar crystals on the sides of the pot. Remove lid, insert a candy thermometer and continue cooking sugar, stirring frequently, to 285 degrees. Reduce heat to low and stir until candy reaches 310 degrees.
- Pour toffee into the prepared pan immediately, spreading evenly over almonds in the prepared pan. Let mixture cool to room temperature.
- Chocolate Preparation: Melt chocolate for topping in a glass bowl in the microwave, stirring every minute until completely melted. Melting will take 2-6 minutes. Spread onto set toffee.
- Chop the 1 cup of reserved toasted almonds. You cant chop by hand with a knife or in a food processor.
- Sprinkle with chopped almonds and let stand until chocolate sets. Lift away from the pan with a thin metal spatula. Break into desired size pieces.
- Nuts: Sliced almonds or pecans
- Ghee: Replace butter with ghee for a Paleo option
- Coconut Sugar: Replace white sugar with coconut sugar for a Paleo option
- Chocolate: Milk, semi-sweet, bittersweet, and dark chocolate all work for this recipe
How to store and package almond toffee
How to Store: Individually wrap in plastic wrap or layered between parchment paper. Keep almond toffee in an airtight container. Our homemade almond toffee can last 2-3 months at room temperature.
How to Freeze: Place individually wrapped toffee clusters into a ziplock freezer bag. Almond toffee will last for 6 months in the freezer.
How to Package: Wrap almond toffee individually in plastic wrap. Place into a Holiday Chinese take-out box or decorative cellophane.
- Toasting Almonds - Almonds should be toasted and crunchy, not burnt. To test, break an almond in half. The inside should look golden brown.
- Chopping Almonds - Chop almonds small but not so fine that it's powderlike. Hand chopping almonds gives you control of the texture and size of the nuts.
- Candy Thermometer - This is a must when making toffee. It takes a while for the temperature to reach 285 degrees. At this point, get ready because the temperature rises to 310 degrees quickly.
- Spreading Toffee - Pour toffee over almonds. Spread with a rubber spatula quickly. Try to completely cover almonds with toffee before it hardens. If toffee hardens too quickly, put the pan in the oven for 1 minute to remelt the toffee.
- Packaging - Wrap toffee clusters individually with plastic wrap to preserve the toffee.
English toffee is traditionally made without nuts, while American toffee always has nuts, most often being almonds.
Almond Roca is a very popular toffee you can find just about anywhere around the holidays.
Corn syrup is used a lot in candy making. It helps in preventing crystalizing and grainy caramels.
You might like these too...
Ultimate Almond Toffee Recipe
- 1 cup unsalted butter plus 1 tablespoon for pan
- 2 cups sugar
- ⅔ cup light corn syrup
- ⅔ cup water hot
- 2 teaspoons salt
- 2 ½ cups semisweet chocolate chips
- Preheat the oven to 375 degrees and line a baking tray with parchment paper.
- Dissolve 1 ½ teaspoon of salt in 1 ½ tablespoons of hot water. Toss saltwater with almonds in a mixing bowl until coated.
- Transfer nuts to the prepared baking pan, spreading nuts in a single layer.
- Bake almonds for 8 minutes. Stir. Cook for another 8 minutes.
- Place HOT nuts back in a bowl, toss with olive oil and salt.
- Spread almonds out in an even layer back on a baking tray. Let cool for 15 minutes or until nuts are crunchy.
- Generously butter baking tray with 1 tablespoon of butter. Spread ¾ of the almonds in the pan.
- Chop the remaining almonds ( 1 cup)
- Melt the remaining butter in a heavy-bottom 4-quart saucepan over medium heat until the mixture starts to boil.
- Stir in sugar, corn syrup, water, and salt until combined. When the mixture begins to boil, cover with a lid for 2 minutes to melt sugar crystals on the sides of the saucepan.
- Remove the lid, insert a candy thermometer and continue cooking sugar, stirring frequently, to 285 degrees. Reduce heat to low and stir until candy reaches 310 degrees.
- Pour toffee immediately over almonds in the prepared pan. Using a rubber spatula, quickly spread toffee over almonds. Let mixture cool to room temperature.
- Melt chocolate in a glass bowl in the microwave, stirring every minute until completely melted. Melting will take 2-6 minutes.
- Spread onto set toffee, sprinkle with chopped almonds and let stand until chocolate sets.
- Lift away from the pan with a metal spatula and break into desired pieces.