Chocolate-Almond Toffee

Chocolate-Almond Toffee Recipe
Photo: Kiyoshi Togashi; Styling: Sarah Smart
We topped our buttery toffee with chopped whole almonds to add extra crunch. If you use other nuts, toast them first.


Serves 16
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 118
Fat 6.6 g
Satfat 2.8 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 1.2 g
Carbohydrate 15.4 g
Fiber 0.8 g
Cholesterol 8 mg
Iron 0.3 mg
Sodium 30 mg
Calcium 13 mg


1 cup sugar
1/4 cup water
4 tablespoons butter, softened
1/2 teaspoon vanilla extract
Dash of salt
2 ounces bittersweet chocolate, finely chopped
1/2 cup chopped whole almonds, toasted


1. Combine first 3 ingredients in a small, heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer registers 325° or until syrup begins to caramelize. Stir in vanilla and salt. Working carefully and quickly, pour sugar mixture onto a baking sheet covered with parchment paper; spread to desired thickness. Let toffee stand 5 minutes. Sprinkle chocolate over warm toffee; let stand 5 minutes. Spread melted chocolate in a thin, even layer over toffee; immediately sprinkle with chopped almonds. Let stand 1 hour or until completely cool. Break toffee into pieces.

Julianna Grimes,

Cooking Light

September 2012
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