Dark Chocolate Almond Toffee

© Katherine Stetson

A candy thermometer is essential for this recipe!

  • 1 cup unsalted butter
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • 2/3 cup chopped raw almonds
  • 2/3 cup dark chocolate chips

Prepare a baking sheet with a layer of parchment paper and set aside.

Over medium heat, in a heavy-bottomed saucepan, combine butter, sugars and salt and stir evenly and frequently until mixture reaches 230-240 degrees.  Stir in almonds and reduce heat slightly.  Continue stirring constantly until mixture reaches 300 degrees.  Remove pan quickly from stove and stir in the vanilla.  Pour toffee onto parchment  paper in an even layer.

After 4-5 minutes, sprinkle chocolate chips over the toffee and allow to melt for 2-3 minutes.  Gently spread softened chocolate over toffee.

Let chill in a cool location until the chocolate has solidified.  Break toffee into desired sizes and store in an airtight container.

Copyright © Katherine Stetson, all rights reserved.