10-Minute Chocolate Almond Toffee
Prep 2 mins Cook 10+ mins Chill 1+ hour Eat 1:12
This 10-Minute Chocolate Almond Toffee with only five ingredients is so surprisingly easy to make and super delicious too. My friend Kathy shared this recipe with me a few years ago, when I watched her make it in her kitchen. I confess the toffee took me 20 minutes to make on my cooktop, which needs a repairman’s attention, so the time will probably vary from cooktop to cooktop. This is a great example of how you must watch and listen to your food rather than look at the clock to know when it is done.
You absolutely must have everything set up in advance before beginning to make the toffee. It goes that fast. So get your baking sheet, grease it with an empty butter wrapper (Tip: store folded butter wrappers in your freezer for just this purpose). Have the ingredients lined up, an offset spatula or butter knife. Unwrap and break the chocolate bars into pieces. Toast your almond slices or not.
Watch and stir until the toffee turns a dark golden brown.
Place the sugar, butter, water and corn syrup in a frying pan on high and watch the fun begin. Stir constantly and slowly in one direction.
The butter will melt into the sugar and then it will start to bubble and then it will look translucent. Then it will start to brown around the edges. Then it will start to go to golden brown. Don’t take off the heat too early, because the flavor is developing during the caramelization phase. P.S. This is not a job for children. The toffee will be extremely hot and can burn if it is touched or splashed out of the pan.
The toffee will begin to harden, as soon as it is poured onto the baking sheet.
Add the almonds and stir. At the right moment when the mixture is a dark golden brown, do not hesitate. Remember that the toffee IS VERY HOT and will begin to harden on the baking sheet immediately. Pour it from one end of the baking sheet to the other in a swift careful move. Quickly smooth it out with an offset spatula or knife. Immediately place chocolate pieces on top of the mixture and spread evenly as it melts. If it doesn’t all melt, place in a low – 250 degree oven for a minute at a time.
Relax and put the baking sheet into a freezer or refrigerator for 1 or 2 hours or until hard. Using a metal spatula, lift p the toffee and break it into pieces approximately 1 1/2″ square while still chilled. Store at room temperature.
10-Minute Chocolate Almond Toffee
1 cup sugar
1 cup butter
3 Tablespoons water
1 Tablespoon light corn syrup
5 ounces sliced or slivered almonds, toasted or not
8 ounce Hershey bar or 2 – 3.5 ounce dark chocolate bars
1. Grease an 11″ x 15″ baking sheet and prepare a space in your freezer or refrigerator for it. Toast almond slices if you prefer. Open and break the chocolate bar into pieces. Have an offset spatula or butter knife ready.
2. Combine sugar, butter, water and corn syrup in a frying pan on high heat. Stir in one direction constantly until mixture begins to thicken and darken (10-20 minutes)
3. Add the almonds and stir. At the right moment when the mixture is a dark golden brown, do not hesitate. Remember that the toffee will begin to harden on the baking sheet immediately. Pour it from one end of the baking sheet to the other in a swift careful move. Quickly smooth it out with an offset spatula or a kinfe.
4. Then immediately, place the chocolate pieces on top of the mixture and spread evenly as it melts. If it doesn’t all melt, place the baking sheet in a low 250° oven for 1 minute at a time.
5. Place the baking sheet in a freezer or refrigerator for 1 or 2 hours until hard.
6. Break into pieces approximately 1 1/2″ square while still chilled. Can be stored at room temperature.
Servings: 60 – 75 calories per serving
10-Minute Chocolate Almond Toffee
Ingredients
- 1 cup sugar
- 1 cup butter
- 3 Tablespoons water
- 1 Tablespoon light corn syrup
- 5 ounces sliced or slivered almonds toasted or not
- 8 ounce Hershey bar or 2 - 3.5 ounce dark chocolate bars
Instructions
- Grease an 11" x 15" baking sheet and prepare a space in your freezer or refrigerator for it. Toast almond slices if you prefer. Open and break the chocolate bar into pieces. Have an offset spatula or butter knife ready.
- Combine sugar, butter, water and corn syrup in a frying pan on high heat. Stir in one direction constantly until mixture begins to thicken and darken (10-20 minutes)
- Add the almonds and stir. At the right moment when the mixture is a dark golden brown, do not hesitate. Remember that the toffee will begin to harden on the baking sheet immediately. Pour it from one end of the baking sheet to the other in a swift careful move. Quickly smooth it out with an offset spatula or a kinfe.
- Then immediately, place the chocolate pieces on top of the mixture and spread evenly as it melts. If it doesn't all melt, place the baking sheet in a low 250° oven for 1 minute at a time.
- Place the baking sheet in a freezer or refrigerator for 1 or 2 hours until hard.
- Break into pieces approximately 1 1/2" square while still chilled. Can be stored at room temperature.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Want more great cookie recipes? Join our annual Holiday Cookie Baking Class on Saturday, December 16.
Check out these delicious cookie recipes I tasted at our annual Food Bloggers of Los Angeles cookie exchange last week.
Cinnamon Roll Cookies from Cathy at She Paused 4 Thought
Flourless Caramel Oat Cookies (Gluten-Free) from Dorothy at Shockingly Delicious
Sicilian Christmas Cookies from Judy at My Well Seasoned Life
Gingerbread Bar Cookies with Eggnog Buttercreme Piped Icing from Ellen at Within My Means
Three Layer Mint Brownies Recipe from Jeanne at The Jolly Tomato
Peanut Butter Cookies from Rona at Does This Blog Make Look Fat
Award Winning Snow Cookies from Christina at Christina’s Cucina
Almond Cheddar Tea Biscuits (savory, keto, low-carb) from Erika at In Erika’s Kitchen
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Love this toffee recipe, Patricia! What a fab gift to give (and receive)! Everyone loves homemade candy! Thanks for including my Snow Cookies, too!
Hi Christina – Yeah, this toffee is killer good and would make an excellent gift. It’s so good, I can’t stop eating it!!
[…] 10-Minute Chocolate Almond Toffee from Patricia at Fresh Food In A Flash […]
This toffee was so delicious!!! Is there a substitution for corn syrup?
It’s only a tablespoon. You could try it without it and I think it should work. I’ve made many caramel sauces without the corn syrup.
I will try. I don’t have any in the house and don’t want to buy it. LOL
Know that feeling!
My try was a bust. I used a non-stick pan and it never turned dark so I kept cooking (22 mins) and at some point it seemed to clot and separate. I was left with clarified butter and solids. It’s cooling now but it doesn’t look right.
I’m sorry to hear that your toffee did not work out. We just made three separate batches of the toffee in our Holiday Cookie Baking Class without a problem. Did you use high heat? If the heat is not hot enough, the sugar won’t burn (or brown). We used a stainless steel fry pan. I should think the process would not alter in a non-stick pan. Perhaps you did not cook the sugar mixture long enough. As I experienced, it took longer on my not-so-hot cooktop burner…20 minutes. One reader said it took her 15 minutes. As I mention, you must listen, look and smell your mixture rather than look at the time. As you will notice in the process picture, it does look like the mixture is separating before it smoothes out and browns, so that’s why I’m guessing you probably needed to cook it longer. I hope you will give it another try, since the process is fairly easy otherwise and it is super delicious and beautiful on your cookie plate.
Thanks for your response. I probably didn’t have the flame high enough and removed it after 20 morning mins. I will certainly try again. Many thanks.