Chocolate Almond Butter Toffee

I think I’m in love! Have you ever tried those Hershey Nuggets with Toffee and Almonds. I can usually smash an entire bag in like 3-4 days! Did I just admit that?!? I just can’t get enough of them. So for National Candy Day, I decided to make my own Chocolate Almond Butter Toffee and use dark chocolate so there’s less guilt, right? We all know that dark chocolate has a lot more health benefits than it’s counterpart. According to Prevention magazine it’s lower in sugar and higher in iron and fiber. There. So that’s my argument and I’m sticking to it! 🙂 Dark Chocolate Almond Butter Toffee for all!  It’s crunchy, it’s melty, it’s great and heart healthy!! I know! Completely lame, right?

Oh, I forgot to mention that it’s a cinch to make with only 4 store bought ingredients…butter, sugar, toasted almonds and chocolate. Ok, LaJoya really 6 ingredients if you count the salt and vanilla. But these are already in your pantry and the water definitely doesn’t count, right? If you’re wondering. This post is really for my hairstylist, LaJoya who made a special request for a four ingredient recipe. Well, at least I gave it a good go girly! 🙂

What makes this recipe the easiest to put together is a candy thermometer. No need to eyeball anything and you’ll end up with the perfect temperature {298 degrees to be exact} for a crispy textured toffee. Wouldn’t want anyone to require dental work after enjoying these tasty treats. So a candy thermometer it is! 🙂 You can pick these up at your local craft store by the way.

I usually make these treats for friends and family every Christmas. They are really enjoyed by all and they’ve quickly become a common request. So pack them up with some other goodies and you’ll have good friends for life! You might also try hand delivering them by driving over 50 miles in like 10 feet of snow for extra brownie points. Another time, another long story! 🙂 Stay safe and don’t be crazy like me, guys! That’s what friends are for! 🙂 A man that hath friends must shew himself friendly: and there is a friend that sticketh closer than a brother. Proverbs 18:24 (KJV). Happy National Candy Day, guys! Say Grace and enjoy!!

ATTN: Please try to ignore my desperate need for a manicure, guys. I should really try and get that scheduled!

Chocolate Almond Butter Toffee

Felesha Bell

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 18

Ingredients

  

1x2x3x

• 1 lb. butter 4 sticks, melted
• 2 c. sugar
• 6 T. water
• 1 tsp. kosher salt
• 1 tsp. good vanilla extract
• 2 c. almond slivers toasted and chopped, divided
• 5 c. dark chocolate chips divided

Instructions

 

• Line two cookie sheets with silicone baking mats or buttered parchment paper.
• In a heavy bottomed stockpot, combine butter, sugar, water and salt. Be sure to stir constantly until boiling.
• Clip your candy thermometer on the edge of the pot and continue to cook over medium heat until the thermometer reaches 298 degrees. No more, no less!
• Now for the science experiment, turn off the heat and add in the vanilla until mixed well.
• Divide the toffee evenly between the two sheets, spreading thin. Work quickly guys!
• Wait for the toffee to completely cool and blot any excess butter off the surface.
• While waiting, melt 2 and 1/2 c. of chocolate chips in a bowl fitted over a water filled sauce pan. The bowl should never be in contact with the water.
• Pour and spread chocolate evenly between the two cookie sheets of toffee. Sprinkle with 1 c. of toasted almonds immediately. Place in the fridge so the chocolate can set up quickly.
• While setting up, melt the remaining chocolate.
• Remove the sheets from the fridge and flip over to the other side. The toffee may break. No biggie.
• Coat the other side with the melted chocolate and sprinkle with remaining nuts. Place in the fridge to set. Break up in large or small pieces. Say Grace and enjoy!

Tried this recipe?Let us know how it was!

Adapted from Lia’s Butter Toffee