Description
This classic toffee recipe delivers a rich, buttery caramel base topped with a luscious layer of melted chocolate and toasted almonds, creating a perfect balance of sweet and nutty flavors. Easy to make with simple ingredients, this homemade toffee is a delightful treat to share or gift.
Ingredients
Scale
Toffee Base
- 1 cup almonds (or your favorite nuts), toasted and coarsely chopped, divided
- 1 cup granulated sugar
- 1/2 lb unsalted butter (2 sticks or 1 cup)
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
Topping
- 1 cup semi-sweet chocolate chips (or milk chocolate)
- Remaining 1/2 cup toasted chopped almonds
Instructions
- Prep: Grease a 9×12 or 9×9 metal baking dish and line it with parchment paper, ensuring the top of the parchment paper is not greased to allow proper setting of the toffee.
- Toast the nuts: Heat whole almonds in a skillet over medium heat for 5-7 minutes, stirring every 30 seconds to prevent burning, or alternatively roast in an oven at 325°F for 10-15 minutes. Once toasted, coarsely chop and spread half of the nuts evenly in the prepared pan, reserving the rest for topping later.
- Cook the toffee: In a large heavy saucepan (3-4 quarts), combine butter, sugar, vanilla extract, and sea salt. Place over medium heat and stir constantly with a wooden spoon until butter melts and mixture boils. Continue stirring slowly and consistently until the mixture turns caramel colored and reaches 300-310°F, the hard crack stage, which typically takes 8-10 minutes. Handle cautiously as the mixture is extremely hot.
- Pour toffee: Immediately pour the hot toffee into the prepared pan over the nuts. Tilt the pan gently to spread the toffee evenly; it doesn’t need to cover all edges perfectly.
- Add chocolate and nuts: While the toffee is still hot, sprinkle the chocolate chips evenly on top. Let them sit for 2 minutes until they soften and glisten. Then use an offset spatula to spread the melted chocolate evenly. Sprinkle the remaining toasted nuts over the chocolate and gently press them down to adhere.
- Cool and serve: Allow the toffee to cool at room temperature for at least 2 hours until the chocolate fully sets. Once set, cut or break the toffee into pieces. Store in an airtight container at room temperature for up to one week.
Notes
- You can substitute almonds with other nuts like pecans or walnuts based on preference.
- Be vigilant while cooking the toffee as it can burn quickly once it reaches high temperatures.
- Use a candy thermometer for best results to ensure the mixture reaches the hard crack stage.
- If chocolate becomes too cool to spread, gently warm it again or immediately use the spatula while it’s still soft.
- The toffee can be stored in an airtight container to maintain freshness for up to a week at room temperature.
