Chocolate Almond Toffee

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  • 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!  

    Stack up Chocolate Almond Toffee.

    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.

    La Fuji Mama & Just One Cookbook

    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).

    La Fuji Mama Chocolate Almond Toffee in a box.

    When we met up for dinner, she gifted us her Fuji Nana’s Deadly Chocolate Almond Toffee (picture above is from my Instagram).

    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.

    Chocolate Almond Toffee in a box.

    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!

    Chocolate Almond Toffee on a plate.

    3 Helpful Tips for Best Chocolate Almond Toffee

    Heavy Saucepan on a table.

    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.

    Long Wooden Spoon on a table.

    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”).

    Whole Raw Almonds on a table.

    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.

    Chocolate Almond Toffee on a cooking sheet.

    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!

    If you make this recipe, snap a picture and hashtag it #JustOneCookbook.  I love to see your creations on InstagramFacebook, & Twitter!  Thank you so much for reading and trying the recipes!

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookGoogle+Pinterest, and Instagram for all the latest updates.

    Chocolate Almond Toffee in a holiday box.

    5 from 2 votes
    Chocolate Almond Toffee | Easy Japanese Recipes at
    Chocolate Almond Toffee
    Prep Time
    15 mins
    Cook Time
    10 mins
    Total Time
    1 hr 15 mins

    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! 

    Course: Dessert, Snack
    Cuisine: Japanese, Other
    Keyword: easy, homemade, toffee
    Servings: 15 2 x 2.5 pieces
    Author: Nami
    • 1 cup whole raw almonds (1 cup = 150 g)
    • 1 cup unsalted butter (1 cup = 227 g)
    • 1 cup sugar (1 cup = 200 g)
    • 1/4 tsp salt (kosher or sea salt; use half if using table salt)
    • 1/2 tsp pure vanilla extract
    • 1 cup semi-sweet chocolate chips (1 cup = 170 g) (or bittersweet)
    • 1/3-1/2 cup raw walnuts (1/3-1/2 = 40-60 g), halves/pieces are good
    1. Gather all the ingredients.
    2. 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.
    3. In a heavy 2-quart saucepan, add 1 cup (227 g) unsalted butter, 1 cup (200 g) granulated sugar, 1/4 tsp. kosher salt, and 1/2 tsp. vanilla extract.
    4. Cook over medium high heat, stirring occasionally while with a clean, dry wooden spoon until butter is melted.
    5. 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).
    6. When the candy is color of raw almonds, turn off the heat.
    7. Immediately pour the toffee over almonds, covering all nuts and smoothing into an even layer. Do not scrape the pan.
    8. While toffee is being cooled, finely chop 1/3 to 1/2 cup (40-60 g) raw walnuts. Set aside.
    9. 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).
    10. Spread the chocolate over cooled toffee.
    11. Sprinkle with walnuts and let cool until chocolate is firm (or you can refrigerate for 20 minutes to speed up the process).
    12. Once set, cut with a sharp knife or break into bite-size pieces. Store in airtight containers.
    1. 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 Notes

    Melt Chocolate in Microwave: Heat it on medium high for about 1 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.


    Equipment you will need:

    • Baking sheet with rim
    • Parchment paper (or silicone baking mat)
    • 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)

    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.

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