Almond Toffee
A rich and buttery almond toffee features layers of chocolate and is generously studded with toasted almonds for a decadent treat.
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Instructions
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Preheat oven to 350 F.
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Line an 11x17-inch jelly roll pan with foil and spray with nonstick spray; also spray an offset spatula.
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Spread 1.5 cups almonds on a cookie sheet and toast for 5-7 minutes; cool and pulse them until crumbled.
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In a heavy saucepan, combine butter and sugar over medium heat, stirring constantly until the mixture reaches 240 F on a candy thermometer.
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Stir in the remaining 3 cups whole almonds; continue stirring even if the mixture separates until it reaches 295 F.
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Immediately remove from heat, pour into the prepared pan, and spread smooth with the spatula.
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Allow to cool slightly, then sprinkle half of the chocolate chips over the top and let them melt.
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Smooth the melted chocolate over the surface, then sprinkle with half of the crumbled toasted almonds.
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Refrigerate for 10 minutes to set the chocolate.
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Meanwhile, melt the remaining chocolate in the microwave, stirring every minute.
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Remove the toffee from the refrigerator, and flip it onto another baking sheet.
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Spread the melted chocolate onto the bottom of the toffee and sprinkle with the remaining nuts.
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Refrigerate again until the chocolate is completely set.
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Break into small pieces to serve.