Every holiday season our mom made this toffee and gifted it to friends and family. In the days before she cooked, large tubs of chopped, roasted almonds would line our hallways as she prepared to make her famous treat. It always felt a little magical watching butter and sugar transform into the golden, caramel center. Her toffee is the best — crisp, caramel-colored in the middle, coated in dark chocolate and chopped roasted almonds, with a light sprinkle of flaky sea salt to balance the sweetness.
Mom always made the toffee in large pans but never more than two batches at a time so the caramel had room to bubble and cook evenly. She used a pan slightly larger than needed because the butter and sugar rise as they caramelize.
When the mixture turned a rich caramel color and began to bubble, she reached for the candy thermometer to check the temperature. Hitting 290°F ensured a perfect texture every time. She poured the hot caramel onto a lined sheet, let it firm briefly, then topped it with chocolate and a layer of roasted almonds. A final dusting of sea salt completed each batch — every piece as memorable as the last.
When it came time for us to carry on the tradition, we found Mom’s yellow post-it stuck to the front of her recipe binder. The note simply listed chocolate, sugar, butter, and almonds — the essentials. After years of cooking with her, we learned the timing and small techniques that make this toffee special.
To make the toffee:
Prepare two half-sheet pans by lining them with parchment paper and setting them aside. In a medium saucepan, combine the sugar, butter, water, and salt. Heat over medium-high, stirring constantly until the mixture turns a light brown. Insert a candy thermometer and continue cooking until the caramel reaches 290°F.
When the mixture reaches 290°F, pour the toffee onto one of the lined pans. Let it sit for about two minutes to begin to firm. Sprinkle half of the chocolate chips evenly across the surface, cover with a sheet of foil, and let sit for two minutes or until the chocolate softens. Spread the melted chocolate into a smooth layer and sprinkle with flaky sea salt and one cup of chopped almonds so the surface is fully covered.
Carefully flip the toffee onto the empty lined pan so the uncoated side is exposed. Top this side with the remaining chocolate chips, cover with foil for two minutes until softened, then spread into an even layer. Finish with another sprinkle of flaky sea salt and the remaining almonds. Let the toffee set for at least two hours, or overnight, until fully firm. Break into pieces with a knife or gently snap into shards.
Ingredient notes:
- Sugar: Use granulated white sugar—this is what caramelizes with the butter to create the toffee’s signature flavor and crunch.
- Butter: Butter combines with the sugar to form the caramel. It can be chilled or at room temperature; salted butter works well here. If you prefer unsalted butter, add a touch more salt.
- Water: A couple of tablespoons of water help control the texture as the caramel cooks and some moisture evaporates.
- Salt: Flaky sea salt on top balances the sweetness. A pinch added to the caramel itself enhances flavor.
- Vanilla: Mom didn’t use vanilla, but we often add it for a subtle depth of flavor. It’s optional.
- Almonds: Use roasted, chopped, unsalted almonds. Small, even pieces give the best crunch and coverage.
- Chocolate: We favor dark chocolate for its contrast to the sweet caramel, but milk chocolate or any chocolate you prefer will work.
Toffee with Dark Chocolate and Almonds
Ingredients
- 2 cups sugar
- 1 pound salted butter
- 2 tablespoons water
- ½ teaspoon Diamond Crystal salt or ¼ teaspoon Morton
- 2 teaspoons vanilla
- 2 cups chopped roasted almonds
- 1 cup dark or milk chocolate chips
- Flaky sea salt
Instructions
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Line two half sheet pans with parchment paper and set aside.
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Combine sugar, butter, water, and salt in a medium saucepan.
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Heat over medium-high, stirring constantly, until the mixture reaches 290°F.
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Pour the hot toffee onto a lined pan and let it sit about two minutes to begin to firm.
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Scatter half the chocolate chips over the top, cover with foil for two minutes until softened, then spread the chocolate evenly. Sprinkle with flaky sea salt and top with 1 cup of chopped almonds so the surface is fully covered. Flip the toffee onto the empty lined pan and repeat with the remaining chocolate and almonds.
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Allow the toffee to set for at least two hours or overnight, then break into pieces with a knife.
Entertainer’s Note:
This toffee makes a beautiful holiday gift. Pack it in cookie boxes or give it on its own — it stores well for a few weeks, making it an ideal treat to have on hand for unexpected guests during the season.