Homemade Almond Toffee
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
  • 2 cups unsalted butter (4 sticks)
  • 2 cups white sugar
  • ¼ tsp salt
  • 1½ cups semi-sweet chocolate chips
  • 1 cup sliced almonds
  1. Line a 9x13-inch baking pan with aluminum foil.
  2. Melt the butter, sugar and salt in a large heavy bottom pot over medium heat.
  3. Stir with a stainless steel whisk occasionally until the mixture begins to boil (about 5-10 minutes), then begin to stir more frequently.
  4. Cook over medium heat for about 20-25 minutes, until the temperature reaches 285 degrees F (137 C) on your candy thermometer. If you do not have a thermometer, the mixture should thicken and turn a deep, darkened amber color and should have cooked for at least 20 minutes on medium heat. *DO NOT transfer the mixture too soon or you will have a greasy mess instead of toffee; alternatively, do not wait too long or it will burn!*
  5. Transfer to the lined baking pan and sprinkle the chocolate chips over the top.
  6. Once melted, spread the chocolate chips with a spoon or your fingers wearing gloves.
  7. Sprinkle the sliced almonds over the top, then refrigerate for at least 1 hour before breaking into pieces.
Makes ~2lbs
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/homemade-almond-toffee/