Chocolate and Nut Toffee

    (1183)
    30 minutes

    Chocolate and almonds top off a rich buttery toffee. Watch this recipe being made in the Allrecipes Chocolate Covered Toffee Video.


    6 people made this

    Ingredients
    Serves: 32 

    • 450g butter
    • 400g white sugar
    • 1/4 teaspoon salt
    • 200g milk chocolate, melted
    • 120g almonds, diced

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a heavy bottomed saucepan combine the butter, sugar and salt and bring to a simmer. Cook until the mixture becomes a dark amber colour, or the temperature has reached 140 degrees C by a candy thermometer. Stir occasionally. Handle carefully!
    2. While the toffee is cooking, cover a baking tray with foil or baking paper.
    3. As soon as the toffee is cooked very carefully pour into the baking tray.
    4. Melt the chocolate in a double boiler or the microwave and spread a thin layer over the toffee. Sprinkle the nuts over the chocolate and press in slightly.
    5. Place the toffee in the fridge until it sets. Break into pieces and store in an airtight container.

    Watch a video of it being made…

    Chocolate Covered Toffee
    Chocolate Covered Toffee
    See all 12 recipes

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    Reviews and Ratings
    Global Ratings:
    (1183)

    Reviews in English (1015)

    0

    This was so popular last nite at a party. As it was older adults I added a spoon if water to the syrup mix and it made a crunchy but not hard toffee mix, so easier on the teeth! Thanks  -  06 Dec 2013

    by
    1982

    HOORAY! SUCCESS AT LAST! After 2 successes and 2 "almost" successes( my butter pooled on top twice) I read about 50 reviews, applied all the tips and had perfect toffee. Here are all the tips you need for success too: test your thermometer in boiling water (212f)to be sure it's accurate. Use a heavy, large pot or pan (I used a 4 quart nonstick pot). Melt butter/sugar on medium/high heat, whisking the WHOLE time (I used a flat whisk that allowed me to get edges incorporated in very well). Let come to a steady, but NOT rolling boil, at about medium heat, and continue to stir frequently. At medium heat it really shouldn't burn. Last, keep temping toffee until thermometer says 285-295...at 285 do the ice water test by dropping a dot of toffee into some ice water...it should be brittle. If so, it's done. It will be a very dark amber color. Pour into foil lined pan, put on chocolate and nuts and, VOILA! Perfect toffee!! Refrigerate before breaking apart! I also keep it in a cool place (fridge or in an airtight container in the garage, in the winter, then it's extra brittle ).  -  20 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    1387

    I have been making this toffee for 40 years. I cook it until 300 degrees. You have to stir constantly or it burns. Also, I make it in a 9x13 or 10x14 pan. I butter the bottom of the pan, spread the crushed almonds over the butter and pour the toffee mixture over that. I sprinkle the chocolate chips on top, let them melt and then spread. Mmmm, good  -  09 Oct 2005  (Review from Allrecipes USA and Canada)

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