10-Minute Chocolate Almond Toffee

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Buffer this pageEmail this to someoneShare on LinkedIn
10-Minute Chocolate Almond Toffee recipe at FreshFoodinaFlash.com

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.

10-Minute Chocolate Almond Toffee recipe at FreshFoodinaFlash.com

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.

10-Minute Chocolate Almond Toffee recipe at FreshFoodinaFlash.com

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, life up the toffee and break it into pieces approximately 1 1/2″ square while still chilled.  Store at room temperature.

Print this Recipe.

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

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

Leave a Reply