Homemade Toffee Recipe

almond toffee recipe

I don’t do much candy, namely because it’s a little finicky and much prefer focusing my energy on things more in line with my impatient personality. BUT this almond toffee is pretty damn easy.  The butter keeps it nice and chewable — no jaw-breaker here! — and as long as you have a thermometer the rest is just stand-and-stir. But not even. You don’t even stir it. Kinda magical if you ask me.

You may use other nuts besides almonds if you like. I’ve used finely chopped pecans and pistachios with great success. For Christmas toffee, green pistachios on top look pretty and seasonal. Do be sure to toast pecans and almonds (or any raw nuts you’re using) to improve their flavor. Just place in a dry skillet over medium heat and stir for 2-4 minutes. Watch them carefully because once they start to brown, they brown. You can see I also experimented with some dried fruit on top which adds a nice chewiness and tartness. Dried cherries or cranberries, chopped dried apricots or even blueberries would be good. Try some coarse salt or maybe even smoked salt if you’re crazy.

I like the random look of broken candy shards, but for a more dignified look, score the candy after spreading it onto the baking sheet: Allow it to cool for 2-3 minutes until it’s firm but still pliable then use a butter knife to score into squares or rectangles. Cool. Once fully set it should break easily along the lines. Individual pieces can be dipped in chocolate.

Watch the Toffee Recipe Video on YouTube!

Almond Toffee Recipe


Halloween Toffee

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5 from 2 reviews

  • Author: Hilah Johnson


  • 1 stick butter (4 ounces)
  • 3/4 cup sugar
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups toasted, slivered almonds or other nuts
  • 3 ounces semisweet chocolate (about 1/2 cup)
  • Optional garnish: dried fruit, coarse salt, M&Ms, more nuts, sprinkles


  1. Line a baking sheet with parchment or a silicon mat
  2. In a heavy-bottomed pot melt the butter over medium-low heat. Add the water, sugar and salt and whisk until fairly uniform and the sugar is suspended in the butter.
  3. Increase heat to medium or medium-high and clip a thermometer on the pot. Cook, not stirring, until the temperature reaches 290ºF or 143ºC.
  4. Turn off heat and add 1 cup of nuts and the vanilla. Stir quickly. Pour onto prepared pan and let cool. If you want uniform sized pieces, score the toffee with a knife after 2-3 minutes. Refrigerate to cool faster.
  5. Melt 3/4 of the chocolate in a double boiler or microwave for a few seconds until almost melted. Stir in remaining 1/4 of chocolate chunks and stir until completely melted. Spread onto cooled toffee.
  6. Sprinkle candy and remaining almonds on top. Refrigerate to set.
  7. Twist sheet to loosen candy and break into chunks. Store pieces layered between waxed paper in an airtight container. For longer storage, refrigerate up to 2 months.

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Almond Toffee Video


The Thermometer I Like:


  1. William Horn on November 30, 2016 at 2:30 pm

    Looks great and tasty: I started to make this and my wife said, no, make something that is good for everyone, disappointed to say the least.

    • Hilah on November 30, 2016 at 4:40 pm

      But doesn’t she know that candy is good for you?!
      Just kidding 😉
      You could still make it and give it to your neighbors (after you try a piece)

  2. Victoria on November 30, 2016 at 2:42 pm

    Do you think I could substitute an equal amount of monkfruit sugar substitute for the sugar? I am eating in a Ketogenic diet(LCHF) and I can’t use real sugar.

    • Hilah on November 30, 2016 at 4:44 pm

      Hi Victoria,
      This recipe requires real sugar to work. I think monk fruit is best used as a sub for sugar in baked sweets like cookies or quick breads.

    • Kathy on November 30, 2016 at 4:58 pm

      Hi! You can use granulated Swerve sweetener. I tried a recipe exactly like this with Swerve and sugar free chips and it wasn’t quite the same yumminess but it worked. Same proportions and technique as Hilah’s.

      • Hilah on November 30, 2016 at 5:04 pm

        Thanks, Kathy! Never heard of that one.

        • Kathy on December 9, 2016 at 1:05 pm

          It’s pretty new on the market, and can be used in many recipes that granulated Splenda cannot be. It is not maltodextrin based, either. It is a non-GMO sugar alcohol and is actually not quite as sweet as sugar but can be substituted pretty equally, in my experience using it. Low carb and Keto friendly. Because we need sweet stuff, too!

  3. Roy Angus on December 4, 2016 at 1:22 pm

    This has got to be a great recipe. Everyone was crunching, munching and reaching for more. I will try again when everyone is at work. Keep up the great work

    • Hilah on December 4, 2016 at 5:43 pm

      Fantastic! Great to hear that, Roy 🙂

  4. Traci Perry on December 21, 2017 at 11:50 am

    Do you know how much this makes in ounces?

    • Hilah on December 21, 2017 at 12:08 pm

      I don’t. Guessing about a half pound?

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