How to Make Butter Almond Toffee

by Tam Linsey

My family Christmas tradition is to make candy. All kinds of candy. We make fudge, dip buttercream fillings into dark chocolate, and boil toffee. We give these as gifts to friends and family, but all the mess-ups are ours to devour. The kids tend to get a little "clumsy" toward the end if there doesn't appear to be enough in the pile for us to keep.

Oops! That's our bunny, Toffee. 

One of the family favorites I have to make a tray of just for us is Butter Almond Toffee. If you like Almond Roca, you will love this recipe, and it is super easy to make. The only "fancy" equipment necessary is a candy thermometer, available at most grocery stores for less than $5. Don't skimp on quality ingredients. Make sure everything is top-notch, and you will feel like you've gone to heaven. Even better, this recipe is gluten free!


Butter Almond Toffee

Ingredients (makes about 1 1/2 pounds of candy)

• 1 cup coarsely chopped almonds
• 1/2 cup finely chopped almonds
• 1 cup butter
• 1 cup sugar
• 3 Tablespoons water
• 1 Tablespoon corn syrup (light or dark)
• 3/4 cup semisweet chocolate pieces (chocolate chips work fine)

Line a 13x9x2 inch pan with aluminum foil (this makes cleanup easier) and butter the bottom. Sprinkle the coarsely chopped almonds over the bottom.

In a heavy saucepan, melt the 1 cup of butter, then add the sugar, water, and corn syrup. Cook over medium heat, stirring often, until it reaches 290 degrees F. Watch it VERY closely at 280 because the temperature goes up fast. Immediately pour the toffee into the pan with the almonds.

Wait 2 to 3 minutes and then sprinkle the chocolate pieces on top of the hardening candy.

After another 2 to 3 minutes, spread out the now melted chocolate in an even layer and then sprinkle the finely chopped almonds over the top.

Chill until firm, and break into bite-sized pieces.

I hope you enjoy this recipe as much as we do. Happy Holidays!

© Tam Linsey, 2011. All rights reserved.