This homemade Almond Toffee is a crunchy, buttery treat with toasted almonds and a thin layer of chocolate. Easy to make, affordable, and perfect for gifting, it's a delicious and indulgent treat that’s sure to impress!
If you’ve ever enjoyed a piece of almond toffee, you know how irresistible it can be. The crunchy texture, the rich caramelized butter flavor, and the perfect balance of sweetness and salt—what's not to love? Making it at home not only lets you enjoy this decadent treat whenever you want, but it’s also a fun, rewarding process that makes for the perfect homemade gift.
This almond toffee has the ideal combination of a crunchy, non-sticky texture, with a buttery, caramelized flavor that's just the right amount of sweet and salty. Toasted almonds add a nutty depth, while a thin layer of chocolate on top ties everything together in a heavenly bite. Imagine breaking off a piece and getting that satisfying crunch—it's the kind of treat that’s both comforting and indulgent.
Making almond toffee at home is so much easier than you might think. With just a few simple ingredients and easy steps, you can create 3 pounds of this delicious toffee for under $10—way less than the $20 you’d pay for just a pound at a store. Plus, it’s the perfect project for a cozy afternoon. You can make it alone, with your kids, or even for a fun date night activity.
And, let’s not forget how thoughtful and impressive it is to give as a gift! Whether packaged up in a cute tin or tied with a ribbon, this homemade toffee is sure to be a hit with family and friends.
Ingredients:
How To Make Almond Toffee
Use a good quality, heavy-bottomed saucepan, otherwise, your toffee will not heat properly and you could easily ruin it.
Add the slivered almonds. You can also use whole almonds instead of slivered almonds or use any other nuts that you like.
Keep stirring and cooking on low heat for another 10-15 minutes, until the mixture reaches 295-300 degrees Fahrenheit. The mixture will turn a golden, caramel color. As soon as it reaches 290, stand at attention and be ready to turn it off, because it will reach 295-300 very quickly.
Please, please get a thermometer if you’re making any kind of candy. It’s very hard to tell the perfect temperature just by looking at it. If you undercook the candy, it will be a horrid texture and will probably stick to your teeth and you just might pull out a couple fillings. If you overcook it, it will become bitter and there’s no fixing it, unless you start all over again. 
As soon as the candy is the correct temperature, pour it out onto the prepared baking sheet and quickly smooth it out.
Set it aside at room temperature to cool and harden, 30 minutes to an hour.
Meanwhile, melt the chocolate over a water bath. 
You can use any chocolate that you like. I prefer milk chocolate, but you can use dark chocolate if that’s what you like.
Sprinkle with the powdered almonds. 
Set aside to chill and harden. You can set it in the refrigerator to hurry up the process or just leave it at room temperature, unless your house is very hot.
Store at room temperature in an airtight container. 
Almond Toffee
Ingredients
- 1 pound butter plus 1 Tablespoon to grease the baking sheet.
- 2 ¾ cups granulated sugar
- ½-3/4 teaspoon salt
- 1 cup almonds toasted (slivered, whole or coarsely chopped)
- 1-2 teaspoons vanilla extract
- 12 oz. milk or dark chocolate
- ¾-1 cup whole almonds toasted and processed into a powder
Instructions
- Line a rimmed baking sheet with parchment paper and grease it with melted butter.
- Melt butter in a medium saucepan over medium heat.
- Use a good quality, heavy-bottomed saucepan, otherwise, your toffee will not heat properly and you could easily ruin it.
- When the butter is almost melted, add the sugar and salt and stir with a wooden spoon until the mixture becomes homogenous. It will take a few minutes, so be patient. Keep stirring until the sugar is absorbed into the butter and looks smooth, 5-8 minutes.
- Add the slivered almonds. You can also use whole almonds instead of slivered almonds or use any other nuts that you like.
- Keep stirring and cooking on low heat for another 10-15 minutes, until the mixture reaches 295-300 degrees Fahrenheit. The mixture will turn a golden, caramel color. As soon as it reaches 290, stand at attention and be ready to turn it off, because it will reach 295-300 very quickly.
- Please, please get a thermometer if you’re making any kind of candy. It’s very hard to tell the perfect temperature just by looking at it. If you undercook the candy, it will be a horrid texture and will probably stick to your teeth and you just might pull out a couple fillings. If you overcook it, it will become bitter and there’s no fixing it, unless you start all over again.
- Add the vanilla.
- As soon as the candy is the correct temperature, pour it out onto the prepared baking sheet and quickly smooth it out. Set it aside at room temperature to cool and harden, 30 minutes to an hour.
- Meanwhile, melt the chocolate over a water bath. You can use any chocolate that you like. I prefer milk chocolate, but you can use dark chocolate if that’s what you like. When the toffee has cooled, pour the melted chocolate over it’s surface and smooth it out. Sprinkle with the powdered almonds. Set aside to chill and harden. You can set it in the refrigerator to hurry up the process or just leave it at room temperature, unless your house is very hot.
- Break the toffee into pieces. Store at room temperature in an airtight container.
You are a lifesaver! My boss brought a delicious almond toffee from a specialty store at another state and I cannot stop eating them. I've searched Pinterest but many had awful reviews & I remembered you posting a recipe so I'm so so so psyched about this. Thanks for providing a trustworthy recipe. Also, I was looking at storing information for it, they recommend storing in the fridge or freezer for best taste & freshness. Have you only kept it in room temperature?
You're welcome, Yana. These are such a treat:).
I've always stored them at room temperature, but I've read that you can freeze it for about a month.
I made this to take to my family for Christmas, the kids loved it!
That's wonderful, Natasha. Thanks for taking the time to write.
Yum! I cannot wait to try it and a sweet story too. I hope you are still feeling ok with the pregnancy!
Thank you, Kel:).
Made it last week, and it turned out great. My husband says it reminds him of "grilyazh" candy back from Ukraine.
I'm so glad it worked out for you too, Nina. That's great! I love "grilyazh" too.