Salted Almond Chocolate Covered Toffee

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Recipe by South Your Mouth

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Salted Almond Chocolate Covered Toffee

1 cup (2 sticks) real butter

1 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)

1 12-oz. bag semi-sweet chocolate chips (about 2 cups)

1/3 cup chopped roasted almonds

A few pinches of coarse-grain or kosher salt


Line a 13x9 baking pan with aluminum foil; set aside.


Heat butter, sugar, vanilla and 1/4 teaspoon salt in a heavy-bottom saucepan over medium heat until butter is melted; stirring slowly* with a wooden spoon. Once butter has melted, increase temperature a little (set between medium and medium-high) and continue to cook and slowly stir* until mixture starts to boil. Once boiling, continue cooking and slowly stirring for approximately 7 minutes or until toffee is light brown in color (the color of an almond or, well, toffee!) or 290 degrees on a candy thermometer.


Without scraping the bottom of the saucepan, pour the toffee into the prepared baking pan. Using a rubber spatula, spread hot toffee evenly into pan. You’ll have to work quickly as the toffee will start to set up. Wait one minute then sprinkle chocolate chips evenly over hot toffee. Wait another 1-2 minutes for the chocolate to get soft and become pliable then spread the chocolate evenly over toffee. Sprinkle chopped almonds over melted chocolate. Sprinkle a little coarse-grain salt over almonds.


Let toffee rest, uncovered, at room temperature until chocolate is set. Once everything is completely cool, you can refrigerate for 10-15 minutes to help the chocolate set more quickly. Not longer than this or not until everything is completely cool or the chocolate could form condensation.


Once everything is completely firm, lift up on the aluminum foil to remove the toffee slab from the pan. Cut toffee into pieces using a sharp knife (the more imperfect, the better, I think!). Store toffee at room temperature in an airtight container.


Save all the little broken bits of toffee in a zip-top bag to add to the next batch of cookies you make. I swear these little bits are magical in chocolate chip cookies!!


*You can’t stir this too fast or the toffee could “break” and the oil in the butter could separate from the mixture. You want to be sure to scrape the bottom of the pan while you’re stirring so that no “hot spots” develop on the bottom of the pan. If it seems your toffee is “breaking” stop stirring for 15-second intervals to let the toffee come back together.