Holiday Chocolate Toffee
Servings: 8 people
Calories: 413kcal
Chocolate Toffee with Almonds is the perfect holiday sweet treat. It's super easy to make and is everyone's favorite candy! Be sure to top it off with some nice coarse sea salt, or finishing salt...it adds a layer of flavor that is incredible.
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Equipment
- Parchment paper
Ingredients
- 1½ cups almonds sliced
- 1 cup unsalted butter 2 sticks
- 2 tablespoon water
- 1 cup sugar
- ½ teaspoon vanilla extract
- 7 milk chocolate bars unwrapped
- coarse sea salt optional
Instructions
- Place a piece of parchment paper (about 10x12") on a baking pan or cutting board.
- Spread the almonds across the parchment paper.1½ cups almonds
- In a medium-sized saucepan, melt the butter with the water and sugar over low heat, stirring frequently. Once the mixture starts to gently boil, slowly and gradually increase the heat. Use a candy thermometer to keep an eye on the temperature of the toffee. The mixture should begin to turn an amber color. Stir continuously, but not too vigorously. Once the temperature reaches 305°F, take the pan off the heat and stir in the vanilla extract. Once combined, immediately pour the toffee over the almonds.1 cup unsalted butter, 2 tablespoon water, 1 cup sugar, ½ teaspoon vanilla extract
- Place the unwrapped chocolate bars over the warm toffee. Let it rest for about 5 minutes. Use a spatula (or the back of a spoon) to smear the melty chocolate until smooth.7 milk chocolate bars
- Sprinkle the sea salt over the top, if desired. We think it adds great flavor, but don't overdo it!coarse sea salt
- Allow the chocolate toffee to rest on the counter or in the refrigerator for 1 to 2 hours (or overnight) until fully set and solid.
- Use a sharp knife to cut the toffee into pieces (or break it up with your hands).
- Store in a container with a tight-fitting lid.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The most important thing to remember when making the toffee is to keep the temperature low, especially at the beginning. After the butter melts, bring the heat up just enough for the mixture to barely come to a boil. Then, slowly and gradually, continue increasing the heat until it turns the color of peanut butter and, most importantly, reaches 305°F on your candy thermometer.
If your butter and sugar separate during the heating process, add 2 teaspoons of water and use a whisk to vigorously mix the mixture. This should help bring it back together.
Be sure to let the chocolate completely cool before breaking up the toffee. We keep the toffee in a container in the fridge, but you can also store it on the counter.
The toffee will keep for a couple of weeks.
Nutrition
Calories: 413kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 876mg | Potassium: 204mg | Fiber: 3g | Sugar: 26g | Vitamin A: 709IU | Calcium: 80mg | Iron: 1mg