Toffee with Nuts and Chocolate Recipe
Introduction
This classic toffee recipe combines buttery caramel with toasted almonds and a rich chocolate topping for a delightful homemade treat. It’s perfect for gift-giving or satisfying your sweet tooth with a crunchy, melt-in-your-mouth snack.
Ingredients
- 1 cup almonds, or your favorite nuts, toasted and coarsely chopped, divided
- 1 cup granulated sugar
- 1/2 lb unsalted butter (2 sticks or 1 cup)
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 cup semi-sweet chocolate chips or milk chocolate
Instructions
- Step 1: Grease a 9×12 or 9×9 metal baking dish and line it with parchment paper. Do not grease the top of the parchment paper.
- Step 2: Toast the nuts by heating whole almonds over medium heat in a skillet, stirring every 30 seconds for 5-7 minutes, or roast them on a baking sheet at 325°F for 10-15 minutes. Coarsely chop the almonds, then spread half evenly in the prepared pan and set aside the rest for topping.
- Step 3: In a large heavy saucepan, combine butter, sugar, vanilla, and salt. Heat over medium, stirring constantly with a wooden spoon until the butter melts and the mixture boils.
- Step 4: Continue stirring slowly and constantly until the mixture turns caramel in color and reaches 300-310°F on a candy thermometer (hard crack stage), about 8-10 minutes. Be cautious as it will be extremely hot.
- Step 5: Immediately pour the toffee into the prepared pan, tilting to spread it evenly over the nuts. It doesn’t need to reach the edges or be perfectly even.
- Step 6: While the toffee is hot, sprinkle the chocolate chips over the top. Let rest for 2 minutes until soft and glistening, then spread the chocolate evenly with an offset spatula.
- Step 7: Sprinkle the remaining nuts on top, pressing gently into the chocolate to adhere.
- Step 8: Allow to cool at room temperature for at least 2 hours until the chocolate is fully set. Cut or break into pieces to serve.
Tips & Variations
- Use your favorite nuts such as pecans or hazelnuts for a different flavor profile.
- Ensure the candy thermometer is accurate for perfect toffee texture.
- For a festive touch, sprinkle sea salt on top of the chocolate before it sets.
Storage
Store the toffee in an airtight container at room temperature for up to one week. To soften slightly before serving, let sit at room temperature for 10-15 minutes. Avoid refrigeration, as it can cause the toffee to become sticky.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of chocolate?
Yes, feel free to use milk chocolate, dark chocolate, or white chocolate chips depending on your preference. Adjust the sweetness accordingly.
What if my toffee is too soft or sticky?
This usually means it didn’t reach the hard crack stage. Use a candy thermometer to ensure the mixture reaches 300-310°F before pouring it out.
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Toffee with Nuts and Chocolate Recipe
- Total Time: 2 hours 30 minutes
- Yield: Approximately 36 pieces 1x
Description
A classic homemade toffee recipe featuring toasted almonds, rich butter, and a smooth chocolate topping. This indulgent treat has a perfect crunchy texture with a buttery caramel base and a delicious layer of melted chocolate, finished with crunchy nuts for extra flavor and bite.
Ingredients
Scale
Toffee Base
- 1 cup almonds, or your favorite nuts, toasted and coarsely chopped, divided
- 1 cup granulated sugar
- 1/2 lb unsalted butter (2 sticks or 1 cup)
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
Chocolate Topping
- 1 cup semi-sweet chocolate chips, or milk chocolate
Instructions
- Prep the pan: Grease a 9×12 or 9×9 metal baking dish and line it with parchment paper. Do not grease the top of the parchment paper.
- Toast the nuts: Heat whole almonds in a skillet over medium heat for 5-7 minutes, stirring every 30 seconds to avoid burning. Alternatively, roast them on a baking sheet at 325°F for 10-15 minutes. Coarsely chop the toasted almonds and spread half evenly into the parchment-lined pan. Save the rest for topping.
- Cook the toffee mixture: In a large heavy saucepan (3-4 quarts), combine butter, sugar, vanilla, and sea salt. Over medium heat, stir constantly with a wooden spoon until the butter melts and the mixture boils. Continue stirring slowly and constantly until it reaches a caramel color and hits 300-310°F on a candy thermometer (hard crack stage), which takes about 8-10 minutes. Be cautious as the mixture is extremely hot and can burn quickly.
- Pour toffee and spread: Immediately pour the hot toffee mixture over the nuts in the prepared pan. Tilt the pan to spread the toffee evenly; it doesn’t need to cover all edges perfectly.
- Add chocolate layer: Sprinkle the chocolate chips evenly over the hot toffee. Wait 2 minutes until the chips soften and glisten, then use an offset spatula to spread the melted chocolate over the surface evenly.
- Top with remaining nuts: Sprinkle the remaining chopped nuts over the chocolate layer and gently press them in to adhere.
- Cool and finish: Let the toffee cool completely at room temperature for at least 2 hours or until the chocolate is fully set. Once hardened, cut or break the toffee into pieces.
- Storage: Store the toffee in an airtight container at room temperature for up to one week.
Notes
- Watch the nuts carefully while toasting to prevent burning as they cook quickly.
- Use a candy thermometer to ensure the toffee reaches the hard crack stage for perfect texture.
- Do not taste the hot toffee mixture as it can cause severe burns.
- If you prefer a different nut, pecans or macadamia nuts are excellent substitutes.
- For a sweeter chocolate layer, use milk chocolate chips instead of semi-sweet.
- Make sure the pan is metal and not glass as glass does not conduct heat efficiently for candy making.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: toffee recipe, homemade toffee, chocolate toffee, almond toffee, candy recipe, classic toffee
