Classic Almond Toffee

We have been making this Almond Toffee for 35 years and it is one of the things that my son asks for ever year.  It is a family favorite and part of our Christmas tradition.  It is a very simple recipe but it requires patience to get it just right.  They say that a watched pot never boils but this is one recipe where you have to watch it to make sure that it doesn’t burn! 



  • 2 cups granulated sugar

  • 1 ¼ cups light corn syrup

  • 1 cup salted butter 

  • ½ cup water

  • 2 ¼ cups finely chopped almonds

  • 2 cups semisweet chocolate chips



Liberally grease either two 8x8 inch pans or one quarter sheet pan

In a large heavy saucepan combine the sugar, corn syrup, butter and water.  Cook over moderate heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil.   Place a candy thermometer in the mixture at this point (we use one that clips to the side of the pan) and keep the mixture at a rolling boil until it reaches 300 degrees or the hard-crack stage.

Immediately pour into prepared pans.  Allow to harden for a few minutes.  Sprinkle the chocolate chips over the hot toffee and spread with a heat proof spatula making sure that the chocolate is evenly distributed.  

Sprinkle the chocolate with the chopped almonds.

Place pans in the refrigerator until the chocolate has set.

When the chocolate is set break into pieces.  Bet you can’t eat just one!

This makes a great gift for friends and family!  Santa has been known to indulge in this when we have left a plate for him!