Homemade Almond Toffee

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  • ½ cup water
  • 2 ½ cups granulated sugar
  • 2 cups 1 lb salted butter
  • ½ cup light corn syrup
  • ¼ tsp sea salt
  • 2 cups 16 oz blanched, slivered almonds
  • 1 tsp pure vanilla extract
  • 2 cups chocolate chips


  1. Grease a large baking pan with butter, set aside.
  2. Grease one side of a spatula with butter, set aside.
  3. Add water, sugar, butter, corn syrup and sea salt into a large, deep saucepan or pot (4 quart minimum capacity). Heat over medium heat until the butter is melted.
  4. As soon as the butter is melted add the almonds.
  5. Continue cooking over medium heat, stirring constantly with a spatula (that can withstand high heat) for about 45 minutes.
  6. As it cooks, the mixture will bubble and begin to thicken. You must stir constantly (i.e. do not leave the stove for 45 minutes).
  7. You will know your toffee is done when a few things happen: *The toffee becomes firm enough to form a shape when stirred with the spatula. *The mixture turns a darker brown *The almonds turn darker brown *The best way to check if the candy is done is using a thermometer to be sure it has reached 265 to 270 degrees F.
  8. As soon as your toffee reaches 265 degrees F add the vanilla extract and mix thoroughly.
  9. Once the toffee is done, QUICKLY dump the mixture onto your buttered cookie sheet and spread it evenly with your buttered spatula.
  10. Pour the chocolate chips on top of the warm toffee. Let them sit for 5 minutes then spread evenly.
  11. Let the pan sit at room temperature for 24 hours or overnight.
  12. After 24 hours, break the toffee into pieces with your hands and enjoy! 😉


Serving: 2TBS | Calories: 178kcal | Carbohydrates: 18.6g | Protein: 1.4g | Fat: 12g | Saturated Fat: 6.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.7g | Cholesterol: 20mg | Sodium: 72mg | Potassium: 28mg | Fiber: 0.9g | Sugar: 17g | Vitamin A: 235IU | Calcium: 14mg | Iron: 0.4mg

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