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We topped our buttery toffee with chopped whole almonds to add extra crunch. If you use other nuts, toast them first.

Julianna Grimes
Recipe by Cooking Light September 2012

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Credit: Kiyoshi Togashi; Styling: Sarah Smart

Recipe Summary test

hands-on:
35 mins
total:
35 mins
Yield:
Serves 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

118 calories; fat 6.6g; saturated fat 2.8g; mono fat 2.1g; poly fat 0.7g; protein 1.2g; carbohydrates 15.4g; fiber 0.8g; cholesterol 8mg; iron 0.3mg; sodium 30mg; calcium 13mg.
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