Ultimate Almond Toffee Recipe - The Frizzled Leek (2024)

The Ultimate Almond Toffee Recipe has just arrived! 5 ingredients are all you need to create these clusters of joy!

There are plenty of almond toffee recipes on the interweb, so why should you choose mine? I do a combination of whole and chopped almonds for a variation in texture.

The secret to salted almond toffee is how I toast the almonds. Most recipes will have you spray the baking tray and almonds and toast in the oven. We take a different approach by tossing the almonds in a couple of tablespoons of salt water before roasting. This way, the almonds are seasoned throughout and are DELICIOUSLY crunchy and nutty!

Homemade almond toffee is a stocking suffer we look forward to every Christmas morning!

If you are looking for other great holiday recipes, check out my gluten-freecinnamon rolls,candied kumquats, andquick cranberry sauce.

Why this is the best almond toffee ever

• Great stocking stuffer for Christmas morning.We break almond toffee into large clusters and wrap them individually with plastic wrap. You can place them into decorative cellophane or Holiday take-out boxes.
• Can you say Almonds and Chocolate!Salted almonds and chocolate have to be the best treat ever! Add caramel and game over.
• The way the almonds are toasted.I came across a recipe fortoasted almondsabout a year ago that changed my life! Tossing almonds in a small amount of saltwater, seasons the almond throughout.

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What you need to make this recipe

• almonds - I like buying the big bag from costco for the best value
• butter - Always use unsalted butter in baking
• chocolate chips - I like to use semi sweet chocolate for a good balance between dark and milk chocolate
• corn syrup
• sugar
• salt - For seasoning the almonds

Step-By-Step Instructions

The ultimate almond toffee recipe is so easy to make, here's how to make it:

1. Roast almonds in the oven.Heat oven to 375 degrees and line a baking tray with parchment paper or Silpat. Stir 1 ½ teaspoons of salt into 1 ½ tablespoons of hot water until dissolved. Pour over nuts in a bowl and toss until coated. Spread nuts onto a baking tray in a single layer. Bake for 8 minutes, give nuts a stir and cook for another 8 minutes. Place hot nuts back into a bowl and toss with olive oil and salt. Place nuts back on the baking tray. They will get crunchy in 10-15 minutes.
2. Toffee Preparation:Melt butter in 4-5 quart pot over medium heat until mixture starts to boil. Stir in sugar, corn syrup, water, and salt. When the mixture begins to boil, cover with a lid for 2 minutes to melt sugar crystals on the sides of the pot. Remove lid, insert a candy thermometer and continue cooking sugar, stirring frequently, to 285 degrees. Reduce heat to low and stir until candy reaches 310 degrees.
3. Pour toffee into the prepared pan immediately, spreading evenly over almonds in the prepared pan. Let mixture cool to room temperature.
4. Chocolate Preparation:Melt chocolate for topping in a glass bowl in the microwave, stirring every minute until completely melted. Melting will take 2-6 minutes. Spread onto set toffee.
5. Chop the 1 cup of reserved toasted almonds. You cant chop by hand with a knife or in a food processor.
6. Sprinkle with chopped almonds and let stand until chocolate sets. Lift away from the pan with a thin metal spatula. Break into desired size pieces.

Substitutions

• Nuts: Sliced almonds or pecans
• Ghee: Replace butter with ghee for a Paleo option
• Coconut Sugar: Replace white sugar with coconut sugar for a Paleo option
• Chocolate: Milk, semi-sweet, bittersweet, and dark chocolate all work for this recipe

How to store and package almond toffee

How to Store: Individually wrap in plastic wrap or layered between parchment paper. Keep almond toffee in an airtight container. Our homemade almond toffee can last 2-3 months at room temperature.

How to Freeze: Place individually wrapped toffee clusters into a ziplock freezer bag. Almond toffee will last for 6 months in the freezer.

How to Package: Wrap almond toffee individually in plastic wrap. Place into a Holiday Chinese take-out box or decorative cellophane.

Pro Tips

• Toasting Almonds -Almonds should be toasted and crunchy, not burnt. To test, break an almond in half. The inside should look golden brown.
• Chopping Almonds -Chop almonds small but not so fine that it's powderlike. Hand chopping almonds gives you control of the texture and size of the nuts.
• Candy Thermometer -This is a must when making toffee. It takes a while for the temperature to reach 285 degrees. At this point, get ready because the temperature rises to 310 degrees quickly.
• Spreading Toffee -Pour toffee over almonds. Spread with a rubber spatula quickly. Try to completely cover almonds with toffee before it hardens. If toffee hardens too quickly, put the pan in the oven for 1 minute to remelt the toffee.
• Packaging -Wrap toffee clusters individually with plastic wrap to preserve the toffee.

Recipe FAQs

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