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Dark Chocolate Almond Toffee

Stacked pieces of Dark Chocolate Almond Toffee

Dark Chocolate Almond Toffee consists of a rich and buttery toffee filled with chopped and toasted almonds. The dark chocolate coating offsets the sweetness of the caramelized sugar and the additional chopped almonds add a nutty crunch.

This recipe is very quick to come together and each batch makes about 2 pounds of toffee. I like making this toffee for handmade gifts (especially during the holidays and Christmas) and I even made some to give as favors at my wedding.

Every time I’ve made this toffee recipe, people have raved about it! I even had a coworker who told me she thought it was so good that she took leftover favors at my wedding so she could eat more of the toffee at home. This recipe is definitely a hit!

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Ingredients for Dark Chocolate Almond Toffee

Equipment

Toasting Almonds

Place chopped almonds into a pan on the stove at medium heat. Stir constantly to avoid burning and toast the almonds until they become a little darker in color and smell strongly of nuts. You can also put the nuts on a sheet pan and toast them in the oven at 350°F/177°C until they take on a little color (approximately 10 minutes). Remove the almonds from the stove AND from the pan (nuts can burn easily if left unattended while toasting or in the pan after toasting has completed). Allow nuts to cool completely.  Separate the nuts for the toffee and the topping at this point to avoid accidentally adding them all to the toffee.

Making the Dark Chocolate Almond Toffee

Place a sheet of parchment paper into the bottom of a half-sheet pan. Set a second sheet of parchment paper or a silicone sheet next to the pan.

When making caramel, timing is important so measure out all ingredients and have them prepared ahead of time.  

Making Caramel in a Pan

Melt the butter in a medium saucepan (minimum 2-quart size) over medium heat. Gently stir in the sugar, water, and corn syrup using a silicone spatula until the sugar has dissolved. Add the candy thermometer to the pan and increase the heat to high.  Do not stir it at this point because the caramel can crystallize if it is agitated too much.

Cook the sugar mixture until it reaches 310°F/154°C on a candy thermometer. Stir in the baking soda and salt using a clean silicone spatula. Be very careful when adding the baking soda because it will cause the caramel to bubble up vigorously. Do not get burned!

Toffee in a Saucepan

Continue to cook the caramel until it reaches 320°F/160°C. This usually takes seconds, so don’t take your eyes off it.

Remove the pan from the heat and the candy thermometer from the pan (place it on a heat resistant surface). Quickly stir in the vanilla extract and chopped, toasted almonds.

Quickly and carefully pour the toffee onto the prepared sheet pan. Use the spatula to roughly spread the toffee. Then, cover the toffee with the second sheet of parchment paper/silicone mat and use the rolling pin to smooth it out. Do not press too hard while rolling, because you can squeeze the toffee over the side of the parchment paper and burn your fingers. Allow the toffee to cool completely before removing the top sheet of parchment paper.

Tempering Chocolate

Begin by chopping or grating the chocolate into small pieces.  Place two-thirds of the chocolate in the top bowl of double boiler.  I like to use a metal bowl rather than a glass bowl because I find it helps change the temperature of the chocolate more quickly at all stages.  Make sure the water is hot but not boiling.  If the water is boiling, turn it down. 

Heat and stir the chocolate until it is melted and reaches 110-115°F/43-46°C.  I use a laser thermometer to determine the temperature and I usually take it off the heat a couple degrees before 110°F because the temperature will continue to rise after you remove the bowl. 

Place the bowl on a towel to absorb any water from the bottom of the pan.  Water is the enemy of chocolate and even one drop can cause it to seize.  Then, add the remaining cut chocolate and stir until it becomes smooth.  Continue stirring constantly until the chocolate cools to 80-82°F/26-28°C.  Return it to the top of the double boiler and heat the chocolate until it reaches 87-91°F/30-32°C.  This is a good working temperature for the chocolate.

Topping the Dark Chocolate Almond Toffee

Pour the tempered chocolate on the slab of almond toffee.  Use an offset spatula to spread the chocolate to completely cover the toffee in a thin and even layer.  Sprinkle the remaining toasted almonds over the wet chocolate and allow the chocolate to harden.  While working on the topping, try to work quickly.  If the chocolate is tempered correctly, it should harden very quickly (i.e., within a couple minutes) once it is poured on the toffee.  If you wait too long to add the almonds, they will not stick. 

Breaking the Toffee into Pieces

Shards of Dark Chocolate Almond Toffee

After the chocolate has solidified, use your hands to break the toffee into shards.  Toffee is pretty fragile, so you won’t need much force to break it.  You could also hold the toffee a couple inches above the counter and drop it a few times.  This should result in it breaking into shards as well.

Storing Dark Chocolate Almond Toffee

Stacked pieces of Dark Chocolate Almond Toffee

This toffee can be stored in an airtight container at room temperature for up to 1 month, although it has never lasted that long in my house! If the toffee is left uncovered in a humid environment, it tends to get sticky and soft.

I love making this toffee around the holidays since it makes a perfect handmade gift. 

Here’s More Great Candy Recipes!

Notes

This recipe was adapted from the Toffee recipe in the Bouchon Bakery cookbook by Thomas Keller and Sebastien Rouxel.

Did You Make This Recipe?

I’d love to know how it turned out! Please let me know by leaving your thoughts below. Or snap a photo and share it on Pinterest or Instagram (@windycitybaker).

Stacked pieces of Dark Chocolate Almond Toffee
Print Recipe
5 from 1 vote

Dark Chocolate Almond Toffee

Total Time30 mins
Servings: 2 pounds (approximately 850g)

Equipment

  • Digital scale (or dry measuring cups, sticky liquids measuring cup, and measuring spoons)
  • 3 Small bowls (1 for chopped nuts, 1 for salt and baking powder, and 1 for vanilla extract)
  • Parchment paper (I like these pre-cut ones)
  • Silicone mat (optional)
  • Silicone spatula
  • Baking sheet
  • Medium saucepan
  • Candy Thermometer
  • Rolling Pin
  • Medium stainless steel bowl
  • Offset spatula (optional)

Ingredients

  • 1 1/3 cups (200g) almonds, chopped (inside toffee)
  • ¼ cup (45g) almonds, chopped (topping)
  • 1 stick + 2.5 Tbsp (150g) unsalted butter
  • 1 ¾ cups + 2 Tbsp (375g) granulated sugar
  • ¼ cup + 3 Tbsp (100g) water
  • 3 Tbsp + 2 tsp (75g) light corn syrup
  • 1 tsp (4.8g) baking soda
  • 1 tsp (3g) salt
  • 1 tsp (5.6g) vanilla extract
  • 3 oz (90g) dark chocolate (or semi-sweet if preferred)

Instructions

Toasting Almonds

  • Place chopped almonds into a pan on the stove at medium heat. Stir constantly to avoid burning and toast the almonds until they become a little darker in color and smell strongly of nuts. You can also put the nuts on a sheet pan and toast them in the oven at 350°F/177°C until they take on a little color (approximately 10 minutes). Remove the almonds from the stove AND from the pan (nuts can burn easily if left unattended while toasting or in the pan after toasting has completed). Allow nuts to cool completely. Separate the nuts for the toffee and the topping at this point to avoid accidentally adding them all to the toffee.

Making the Dark Chocolate Almond Toffee

  • Place a sheet of parchment paper into the bottom of a half-sheet pan. Set a second sheet of parchment paper or a silicone sheet next to the pan.
  • When making caramel, timing is important so measure out all ingredients and have them prepared ahead of time.
  • Melt the butter in a medium saucepan (minimum 2-quart size) over medium heat. Gently stir in the sugar, water, and corn syrup using a silicone spatula until the sugar has dissolved. Add the candy thermometer to the pan and increase the heat to high. Do not stir it at this point because the caramel can crystallize if it is agitated too much.
  • Cook the sugar mixture until it reaches 310°F/154°C on a candy thermometer. Stir in the baking soda and salt using a clean silicone spatula. Be very careful when adding the baking soda because it will cause the caramel to bubble up vigorously. Do not get burned!
  • Continue to cook the caramel until it reaches 320°F/160°C. This usually takes seconds, so don’t take your eyes off it.
  • Remove the pan from the heat and the candy thermometer from the pan (place it on a heat resistant surface). Quickly stir in the vanilla extract and chopped, toasted almonds.
  • Quickly and carefully pour the toffee onto the prepared sheet pan. Use the spatula to roughly spread the toffee. Then, cover the toffee with the second sheet of parchment paper/silicone mat and use the rolling pin to smooth it out. Do not press too hard while rolling, because you can squeeze the toffee over the side of the parchment paper and burn your fingers. Allow the toffee to cool completely before removing the top sheet of parchment paper.

Tempering Chocolate

  • Begin by chopping or grating the chocolate into small pieces. Place two-thirds of the chocolate in the top bowl of double boiler. I like to use a metal bowl rather than a glass bowl because I find it helps change the temperature of the chocolate more quickly at all stages. Make sure the water is hot but not boiling. If the water is boiling, turn it down.
  • Heat and stir the chocolate until it is melted and reaches 110-115°F/43-46°C. I use a laser thermometer to determine the temperature and I usually take it off the heat a couple degrees before 110°F because the temperature will continue to rise after you remove the bowl.
  • Place the bowl on a towel to absorb any water from the bottom of the pan. Water is the enemy of chocolate and even one drop can cause it to seize. Then, add the remaining cut chocolate and stir until it becomes smooth. Continue stirring constantly until the chocolate cools to 80-82°F/26-28°C. Return it to the top of the double boiler and heat the chocolate until it reaches 87-91°F/30-32°C. This is a good working temperature for the chocolate.

Topping the Dark Chocolate Almond Toffee

  • Pour the tempered chocolate on the slab of almond toffee. Use an offset spatula to spread the chocolate to completely cover the toffee in a thin and even layer. Sprinkle the remaining toasted almonds over the wet chocolate and allow the chocolate to harden. While working on the topping, try to work quickly. If the chocolate is tempered correctly, it should harden very quickly (i.e., within a couple minutes) once it is poured on the toffee. If you wait too long to add the almonds, they will not stick.

Breaking the Toffee into Pieces

  • After the chocolate has solidified, use your hands to break the toffee into shards. Toffee is pretty fragile, so you won’t need much force to break it. You could also hold the toffee a couple inches above the counter and drop it a few times. This should result in it breaking into shards as well.

Storing Dark Chocolate Almond Toffee

  • This toffee can be stored in an airtight container at room temperature for up to 1 month, although it has never lasted that long in my house! If the toffee is left uncovered in a humid environment, it tends to get sticky and soft.

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