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There’s something undeniably special about homemade English almond toffee. It’s not only a simple treat but also an indulgent one—rich, buttery toffee coated in smooth dark chocolate and topped with a sprinkle of crunchy, toasted almonds. Whether you’re making it for the holidays, gifting it to loved ones, or simply treating yourself, this toffee is sure to impress. In fact, it’s the perfect combination of sweet and savory that everyone will enjoy.
Why You’ll Love This Recipe
Rich & Buttery – A melt-in-your-mouth texture with deep caramelized flavor.
Perfectly Crunchy – The toffee snaps just right and contrasts beautifully with creamy chocolate.
Easy to Make – Just a handful of ingredients and a little patience for the perfect candy.
Great for Gifting – Package it up in a tin or jar for a thoughtful homemade gift!
Tips for the Best Almond Toffee
Use a Candy Thermometer – Toffee is all about precision! Cooking it to the right temperature (usually around 300°F) ensures that perfect crisp texture. This is a great one that I use!
Choose High-Quality Chocolate – Dark chocolate balances the sweetness of the toffee. Opt for at least 60% cacao for a deep, rich flavor.
Toast the Almonds – Lightly toasting the almonds enhances their nutty taste and adds an extra layer of crunch.
The Right Pan – I used this Silicone Square Pan to make the perfect bite-size squares.
Almond Toffee Bites
Ingredients
- 1½ cup finely chopped almonds
- 1 cup unsalted butter
- 1 cup granulated sugar
- ¼ cup water
- ½ teaspoon salt
- 1 teaspoon vanilla extract or paste
- 12 ounces dark chocolate chips
Instructions
- Spread the chopped almonds on a baking sheet and bake at 350°F for about 4 minutes, or until fragrant.1½ cup finely chopped almonds
- Place ½ tablespoon of the toasted almonds into the bottoms of each square of the silicone tray. (Tip: You may want to place the silicone tray on a small baking sheet to make it easier to move around.)
- In a
heavy-bottomed pot , combine the sugar, water, salt, and butter. Place over medium heat and bring to a boil, stirring frequently.1 cup unsalted butter, 1 cup granulated sugar, ¼ cup water, ½ teaspoon salt - Once the mixture starts boiling, stir occasionally until it reaches 300°F (the hard crack stage).
- Remove the pot from heat and carefully stir in the vanilla extract. Then, immediately pour the toffee mixture into each of the squares in the
silicone tray . Let the toffee cool and harden for about 2-3 hours at room temperature, or refrigerate for at least an hour. Be sure to let the toffee come to room temperature before coating it in chocolate.1 teaspoon vanilla extract or paste - Place half of the chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted. Once melted, add the remaining chocolate chips and stir until completely smooth.12 ounces dark chocolate chips
- Remove the squares from the silicone mold. Dip each one into the melted chocolate, using a fork to gently lower it into the chocolate and tap it on the side of the bowl to remove excess. Place the chocolate-coated toffee squares onto a parchment-lined baking sheet.
- Sprinkle the remaining chopped almonds on top of the chocolate-covered squares.
- Allow the chocolate to set for 20-30 minutes in the fridge before serving or packaging.
How to Store English Toffee
• Keep it in an airtight container at room temperature for up to two weeks.
• Store in the fridge or freezer for longer freshness—just bring it to room temp before enjoying.
This homemade English toffee is one of those classic treats that never gets old. Whether you’re savoring a piece with a cup of coffee or sharing it with family and friends, it’s sure to be a favorite.
Troubleshooting Tips
My toffee is grainy!
This happens when sugar crystallizes. To prevent it:
• Use clean, dry utensils and avoid stirring once the sugar is fully dissolved.
• Brush down the sides of the pan with a damp pastry brush to remove sugar crystals.
• Add a tablespoon of corn syrup to help stabilize the mixture.
The butter separated from the sugar!
This can happen if the temperature fluctuates too much. To fix:
• Stir gently but consistently during cooking.
• Use a heavy-bottomed pan for even heat distribution.
• If separation happens, remove from heat and whisk vigorously to bring it back together.
My toffee is too soft or sticky!
This means it wasn’t cooked to the right temperature.
• Use a candy thermometer and make sure it reaches 300°F (hard crack stage).
• If your thermometer might be off, do the cold water test—drop a bit of toffee in ice water; it should harden and snap.
My toffee tastes burnt!
Toffee can go from perfect to burnt quickly!
• Keep an eye on the temperature and remove from heat right at 300°F.
• Use medium heat and don’t rush the cooking process.
• If it smells bitter, it might be overcooked—start fresh for the best flavor.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tylerjamescooking on Instagram.