Homemade toffee is much simpler to make than it looks! You just need some nuts, a little patience and a lot of butter.You’ll notice slight condensation as I prefer to eat this toffee chilled! I store my toffee in the fridge, and it started to get a little condensation as it sat on the counter.
The base layer is made from butter, sugar, vanilla and salt. Cook these ingredients until they form a candy, and once the color turns the same color as the skin of your almonds you have toffee! Then pour the candy mixture over a layer of almonds and top with chocolate before you let the toffee sit and harden. I tried a slightly different method and left it a little under-cooked, and achieved more of a praline-like texture to the toffee. I really enjoyed this, as it was still firm and had crunch, but didn’t stick to my teeth like traditional toffee.
However if you do want your toffee like traditional toffee, cook the butter-sugar mixture until it is an amber-almond color before pouring it over the almonds.
Sprinkle the top of your chocolate covered toffee with chopped pecans (or your nut of choice.) And voila! The hard work is done. Now comes the time to be patient and let the mixture cool completely before breaking into pieces.
If you want to display your toffee (or any beautiful treat) for a party, I absolutely LOVE this gorgeous Milk Glass Cake Stand that I found on Minted. The size is perfect (would definitely fit a small cake, too, or some pretty cupcakes.) The color and finish are stunning. I can’t wait for my next dinner or brunch party to display something delicious on this!
I also found these lovely Floral Place Cards on Minted. They are intended to be used for wedding seating, but you can personalize them for FREE on Minted’s site, so I created a few for upcoming recipes on the blog! They were very well-priced so you could order these to spruce up your next dinner party. Minted has a ton of different patterns you can choose from and they are made from thick, high-quality card stock.
Give this toffee a shot – I promise you won’t be disappointed!
Hugs, kisses + yummy dishes… xoxo
- Total Time: 3 hours
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Spread almonds in a single layer and bake until they are just toasted, about 8-10 minutes.
- Keep almonds on parchment-covered baking pan and set aside.
- Meanwhile, in a heavy saucepan, combine the butter, sugar, salt and vanilla extract.
- Cook over medium-high heat, whisking/stirring constantly until the butter is melted and the mixture turns the color of almonds. This should take about 10 minutes.
- Immediately pour the candy mixture over the toasted almonds, covering the nuts completely. Spread the toffee with a spoon or knife to make sure all almonds are covered.
- Sprinkle the chocolate chips over the hot toffee mixture.
- After 1-2 minutes, spread the chocolate chips in an even layer until you have a smooth chocolate layer.
- Sprinkle the top with your chopped pecans.
- Let the toffee cool completely, about 2-3 hours then break into pieces.
- Store in a tightly-sealed plastic container in the fridge, or in a cool place.