Chocolate-Almond Toffee

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.

Yield: Serves 16
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 118
  • Fat: 6.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.2g
  • Carbohydrate: 15.4g
  • Fiber: 0.8g
  • Cholesterol: 8mg
  • Iron: 0.3mg
  • Sodium: 30mg
  • Calcium: 13mg

Ingredients

  • 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

Preparation

  1. 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.
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