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At Christmas time Paul and I eagerly anticipate receiving this toffee from Monteana. It’s always much appreciated but there is never enough of it!

Chocolate-Almond Toffee


A rich, creamy, and crunchy caramel toffee coated with chocolate and toasted almonds.


1 pound salted butter
2 cups sugar
6 tablespoons water
2 tablespoons light corn syrup
1 pound semisweet chocolate chips
2 cups chopped almonds (8 ounces) toasted at 350 degrees for 10 to 15 minutes and stirred occasionally


1. In a jelly roll pan (11X17), toss roughly chopped roasted almonds. I never measure them, I just distribute them so than everyone will get some nuts in each piece. No need to grease the pans. There is so much butter in this recipe you don't need it.
2. In a heavy medium sized saucepan (about 4-quart), combine the 1 pound of butter, 2 cups sugar, 6 tablespoons water, and 2 tablespoons light corn syrup. Bring to a boil over moderate heat, stirring occasionally. You can turn it up halfway between medium and medium high, but you have to watch it much more carefully then. Stir occasionally (with a large metal unslotted spoon) until all is melted. It will boil. Once the foaming subsides, stir often/continuously. Insert a candy thermometer and boil over moderately high heat until the thermometer reaches 300F/150C degrees. This can take 30 minutes from when you started melting the butter. If the candy begins to turn dark around the sides of the pan, lower the heat. After the candy reaches 250 degrees, it will be necessary to stir it often to prevent the bottom from scorching.
3. Immediately pour the toffee into the prepared pan. Make sure the pan with the almonds is not on a cold counter (put hot pads under it) and pour the toffee over the pan with the almonds. It covers pretty well, but sometimes you need to push it around a bit with the back of a spoon to prevent gaps. Let it sit a few minutes. Then sprinkle the 2 cups chocolate chips over the top. You will know if you did it too soon if the chips sink. Not terrible, but it makes for a chunkier toffee (pitted). Once the chocolate melts (5-10 minutes) spread it out with a knife and let it rest until the toffee is cool and the chocolate has hardened.
4. Twist the pan to get a corner up and start breaking it into pieces. It helps to have cold hands.
Store SEALED in a Tupperware or a ziplock bag.

May be stored at room temperature for 1 month or refrigerate for 3 months (Hah! It'll never last!).

Monteana Guida