Almond Butterscotch Toffee Recipe

Name: Almond Butterscotch Toffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (6 ounces) sliced almonds; 1 tablespoon canola or safflower oil; 8 ounces (2 sticks) unsalted butter, cut into small pieces; 3/4 cup (5 ounces) granulated sugar; 3 tablespoons water; 1/4 teaspoon kosher or fine-grained sea salt; 1 teaspoon pure vanilla extract; 1/4 teaspoon baking soda; 12 ounces bittersweet chocolate (62 to 72% cacao content), finely chopped; 7 x 11-inch (2-quart) rectangular baking pan

Servings: persons

1
Position a rack in the center of the oven and preheat the oven to 350F.
2
Place the almonds in a cake or pie pan and toast in the oven for 12 to 14 minutes, until light golden.
3
Stir the almonds every 5 minutes as they are toasting to ensure they brown evenly.
4
Remove the pan from the oven and cool completely on a rack, then chop the almonds finely.
5
Line a 7 x ll-inch (2-quart) rectangular baking pan with aluminum foil so that the foil fits snuggly in the pan and hangs a bit over the edges.
6
Using a paper towel, oil the foil that lines the inside of the pan.
7
Sprinkle 3/4 cup of the chopped toasted almonds over the bottom of the pan.
8
Melt the butter in a 3-quart heavy-duty saucepan over medium heat.
9
Add the sugar, water, and salt and cook, stirring constantly with a heat-resistant spatula, until the mixture registers 260F on a candy thermometer.
10
Immediately stir in 1/2 cup of the chopped almonds and continue cooking the mixture until it becomes golden brown and registers 290 on the candy thermometer.
11
Immediately stir in the vanilla and baking soda.
12
Be careful as the mixture will bubble and foam.
13
Turn the toffee out into the prepared pan and spread it evenly in the pan and to the edges.
14
Immediately sprinkle the top of the toffee evenly with the chocolate.
15
Let it stand for 2 minutes, until the chocolate begins to melt.
16
Use a small offset spatula to spread the chocolate evenly over the top of the toffee.
17
Sprinkle the top of the chocolate evenly with the remaining 3/4 cup of chopped toasted almonds.
18
Let the toffee set up at room temperature until firm, about 30 minutes, then refrigerate for 15 minutes to set the chocolate.
19
Lift the toffee from the pan by holding the overhanging edges of foil.
20
Peel the foil away from the toffee and break the toffee into small pieces.
21
Serve at room temperature.

1467

kcal

Calories

112

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups (6 ounces) sliced almonds, 1 tablespoon canola or safflower oil, 8 ounces (2 sticks) unsalted butter, cut into small pieces, 3/4 cup (5 ounces) granulated sugar, and more.

Yes, Almond Butterscotch Toffee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond Butterscotch Toffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions