Chocolate Almond Toffee | Easy Japanese Recipes at JustOneCookbook.com

Chocolate Almond Toffee

Course: Dessert, Snack
Cuisine: Japanese, Other
Keyword: easy, homemade, toffee
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 15 minutes
Servings: 15 2 x 2.5 pieces
Author: Nami

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! 

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Ingredients

  • 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 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

Instructions

  1. Gather all the ingredients.
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  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.
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  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.
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  4. Cook over medium high heat, stirring occasionally while with a clean, dry wooden spoon until butter is melted.
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  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).
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  6. When the candy is color of raw almonds, turn off the heat.
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  7. Immediately pour the toffee over almonds, covering all nuts and smoothing into an even layer. Do not scrape the pan.
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  8. While toffee is being cooled, finely chop 1/3 to 1/2 cup (40-60 g) raw walnuts. Set aside.
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  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).
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  10. Spread the chocolate over cooled toffee.
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  11. Sprinkle with walnuts and let cool until chocolate is firm (or you can refrigerate for 20 minutes to speed up the process).
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  12. Once set, cut with a sharp knife or break into bite-size pieces. Store in airtight containers.
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Storage

  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:

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.