Every year for Christmas I make a new kind of candy to add to my Christmas desserts. This years Chocolate and Amond Toffee candy is such a winner.
Full of toasted almonds, homemade caramel, and chocolate loveliness! The best part of this recipe, it’s super easy and pretty quick to make too. You need to add this chocolate and almond toffee to your holiday menu this year. It will be a huge hit!
Chocolate and Almond Toffee Recipe
Place almonds on a plate and microwave on high for 2 1/2 minutes to toast. You can totally toast them in the oven if you like but I don’t have time for that.
Cover a baking sheet with aluminum foil to prevent sticking. Evenly spread 9 ounces of the toasted almonds on the baking sheet.
Reserve about 1 ounce of the almonds to sprinkle on the top of the toffee. Chop the 1 ounce of almonds and set aside.
Add sugar, butter, vanilla, and salt to a heavy-bottomed skillet.
Stir over medium heat until melted.
Turn heat up to medium-high. Whisk continuously for 9-10 minutes until caramel reaches a golden brown color.
Quickly pour the caramel over the almonds in an even layer. Allow to cool for 2 minutes.
Sprinkle chocolate chips over the caramel. Let sit for another few minutes to melt the chocolate.
Using a spatula, spread the chocolate evenly over the caramel.
Sprinkle with the reserved chopped almonds.
Allow toffee to set and chocolate to harden completely.
Using a knife, break the toffee into pieces.
Store in a container at room temperature and try not to eat it all before Christmas gets here.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
|
- 10 ounces whole almonds
- 1 cup salted butter cut into pieces
- 1 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 2 cups milk chocolate chips
Ingredients
|
|
- Place almonds on a plate and microwave on high for 2 1/2 minutes to toast.
- Line a baking sheet with aluminum foil.
- Spread 9 ounces of almonds in a single layer on the baking sheet. (reserve about 1 ounce of the almonds to chop and sprinkle on the top of the toffee.)
- Add sugar, butter, vanilla, and salt to a heavy bottomed skillet.
- Stir over medium heat until melted.
- Turn heat to medium-high. Continuously whisk for 9-10 minutes until golden brown in color.
- Quickly pour over the almonds as evenly as possible.
- Cool 2 minutes.
- Sprinkle with chocolate chips. Allow to sit for 2-3 minutes to melt the chocolate.
- Using a spatula, spread out the chocolate evenly.
- Sprinkle with the remaining chopped almonds.
- Allow to cook and set until chocolate is hardened.
- Use a knife to cut toffee into pieces.
- Store in a container at room temperature.
- Enjoy!
Here are some other recipes that you might like:
- Mini-Pumpkin Cheesecakes with Salted-Caramel Topping
- To Die For Chocolate Lava Cakes
- How to Make Tiramisu at Home
Happy Eating!!
Hey, there I made something like this candy at Thanksgiving this year and yea it was a hit. I used the salted caramel instead and it tasted better. They couldn’t even tell that my salted caramel was not homemade. Still tasty and crunchy.
Salted Caramel sounds yummy! I will have to give it a try.