This homemade Chocolate Almond Toffee is simply out of this world. The sweet buttery toffee is covered in rich chocolate and sprinkled with chopped walnut. A simple recipe that you could easily remember and whip up anytime!
The Story of This Delicious Chocolate Almond Toffee
I was never a toffee or candy person. However, I love chocolate and I used to be a serious chocoholic according to my mom.
About a year ago when we visited Utah to ski, our family had a pleasure of meeting my blogger friend Rachael of La Fuji Mama and her family. She is a Japanese cuisine advocate and shares Japanese recipes on her site, as she and her husband spent years living in Japan (check out her extensive Japanese recipes).
When I had the first bite, I really couldn’t believe how delicious the toffees tasted. Did toffees always taste this good? Well, this toffee sure did. Since then I’ve been addicted to this particular toffee. It’s completely over the top and I’m sure if you try, you’ll have a hard time staying away from getting another piece.
According to Rachael, this recipe was originally developed by her great aunt who was an amazing cook as well as a food writer for the Salt Lake Tribune or the Dessert News. The recipe was passed down to Rachael’s mom and to her.
With her permission, I’m so happy to share her recipe on my site with you today. Thank you Rachael!
3 Helpful Tips for Best Chocolate Almond Toffee
1. Use Heavy Bottomed Saucepan
The saucepan needs to be thick (heavy) and deep, so it can withstand the heat needed to make toffee. If it’s a thin pan, you will burn it so make sure to use the heavy bottomed pot you have in your kitchen for this recipe. It’s required.
2. Use Long Wooden Spoon
It took me a few batches until I realized that I would really need a long wooden spoon. The short one is okay for stirring, but the heat from stove was too hot while I was stirring and I felt like my hand was burning. I love this long olive wood wooden spoon (I got a set of 3 on Amazon). The wooden spoon is recommended because it has a high heat tolerance, and is insulated so it won’t cause a sudden crystallization (read more in this article “The Why of the Wooden Spoon”).
3. Remember the Color of Raw Almond
This recipe does NOT require a candy thermometer. I never made candy before and didn’t know it’s pretty standard to use a candy thermometer. Rachael told me the best thing about this recipe is that you don’t need a candy thermometer and it’s so true! I’ve made so many batches and never ever failed even once.
You have to hold a piece of whole raw almond and compare the color of your candy in the pot with it. When it’s the same color, the toffee is done! As simple as that.
Lastly but not least, since candy making is like chemistry, I do not recommend substituting ingredients (except for the type of nuts), or changing the amount of ingredients I shared in the recipe.
A lot of my friends and family enjoyed this toffee as my food testers, and I hope this Chocolate Almond Toffee recipe will bring you and your loved ones joy this holiday season!
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- 1 cup (150 g) whole raw almonds
- 1 cup (227 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ tsp. kosher salt
- ½ tsp. vanilla extract
- 1 cup (170 g) semi-sweet or bittersweet chocolate chips
- ⅓ to ½ cup (40-60 g) raw walnuts (halves/pieces are good)
- Baking sheet with rim
- Parchment paper, or silicone baking mat (don’t cut on it with a knife)
- 2-quart heavy-bottomed saucepan (please read the blog post)
- Long wooden spoon (please read the blog post)
- Double boiler with heat-proof bowl, or a microwave
- Gather all the ingredients.
- Place the almonds in a single layer on a baking sheet lined with parchment paper (over an area measuring about 10 x 7 inches). Set aside. Optionally you could bake the almonds in preheated oven at 300F (150C) for 10-15 minutes to bring out more flavors.
- In a heavy 2-quart saucepan, add 1 cup (227 g) unsalted butter, 1 cup (200 g) granulated sugar, ¼ tsp. kosher salt, and ½ tsp. vanilla extract.
- Cook over medium high heat, stirring occasionally while with a clean, dry wooden spoon until butter is melted.
- Once the butter is melted, set the timer for 5 minutes and continue cooking and stirring constantly until the toffee is color of whole raw almonds. Depends on your heat, you will be stirring from 5 to 7 minutes (workout time!). If you use lower heat, it could take up to 10 minutes (hence I recommend a long wooden spoon so you can use stronger heat).
- When the candy is color of raw almonds, turn off the heat.
- Immediately pour the toffee over almonds, covering all nuts and smoothing into an even layer. Do not scrape the pan.
- While toffee is being cooled, finely chop ⅓ to ½ cup (40-60 g) raw walnuts. Set aside.
- When the toffee is firm, melt 1 cup (170 g) semi-sweet or bittersweet chocolate chips over double boiler until the chocolate is soft enough to stir smoothly (or melt in the microwave oven for 2 minutes (See Note).
- Spread the chocolate over cooled toffee.
- Sprinkle with walnuts and let cool until chocolate is firm (or you can refrigerate for 20 minutes to speed up the process).
- Once set, cut with a sharp knife or break into bite-size pieces. Store in airtight containers.
- Store toffee in an airtight container at room temperature in a cool, dry place for up to 2 weeks, in the refrigerator for up to 3 months. For longer storage, freeze up to 6 months and thaw overnight in the refrigerator before serving.
Recipe by Rachael of La Fuji Mama. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.