This chocolate almond toffee is the kind of homemade candy that looks fancy but is surprisingly simple. It starts with a buttery toffee base cooked on the stove, then gets poured onto a tray, topped with melted chocolate, and finished with crunchy almonds (whole, sliced, or both). Once chilled, it breaks into rustic shards that are sweet, nutty, and totally addictive.
If you love candy like almond roca, English toffee, or chocolate bark, this recipe gives you that same crisp snap and rich flavor at home—without complicated tools. It’s also one of the best holiday desserts for gift boxes, parties, cookie exchanges, or anytime you want a quick treat that feels special.
Why You’ll Love This Chocolate Almond Toffee
- Crunchy and buttery with a clean “snap”
- Chocolate + toasted almonds in every bite
- Easy stovetop recipe with simple ingredients
- Perfect homemade gift for holidays and birthdays
- Stores well and freezes beautifully
Ingredients
Toffee base
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 tbsp water
- 1 tbsp light corn syrup (optional, helps prevent crystals)
- 1/4 tsp salt
- 1 tsp vanilla extract (added at the end)
Topping
- 1 1/2 to 2 cups chocolate chips (milk, semi-sweet, or dark)
- 1 cup almonds (whole, sliced, or chopped)
- Optional: flaky sea salt for finishing
How to Make Chocolate Almond Toffee
- Prepare the pan
Line a baking sheet with foil or parchment paper. Lightly butter it or spray with neutral cooking spray. Have almonds ready. - Cook the toffee
In a heavy saucepan over medium heat, melt butter, then add sugar, water, corn syrup (if using), and salt. Stir gently until combined.
Once it starts bubbling, stir occasionally and watch the color change. The mixture will thicken and turn golden. - Reach the right temperature
For classic crunchy toffee, cook until it reaches 300°F (hard crack stage) on a candy thermometer. If you don’t have one, look for a deep golden-amber color and a thick, glossy texture (but be careful not to burn). - Add vanilla
Remove from heat and quickly stir in vanilla (it may bubble). Work fast from this point. - Pour and spread
Pour the hot toffee onto the prepared baking sheet and spread gently with a spatula to your desired thickness. - Add chocolate
Sprinkle chocolate chips over the hot toffee. Wait 2–3 minutes until the chocolate looks shiny and soft, then spread evenly across the top. - Top with almonds
Sprinkle almonds over the melted chocolate. Press lightly so they stick. Add a pinch of flaky salt if you like that sweet-salty finish. - Cool and break
Let it cool completely at room temperature, then refrigerate 30–60 minutes to fully set. Break into pieces and enjoy.
Tips for Perfect Toffee Every Time
- Use a heavy-bottom pot to prevent scorching.
- Stir gently—aggressive stirring can cause sugar crystals.
- Watch the color closely near the end; it can go from perfect to burnt fast.
- If your toffee separates (oil slick), reduce heat and whisk gently to bring it back together.
- For extra flavor, toast almonds for 6–8 minutes at 350°F (175°C) before using.
Chocolate Options
- Milk chocolate: sweet and classic
- Semi-sweet: balanced, not too sweet
- Dark chocolate: rich and bold, great for gifting
You can also mix chocolates for a layered flavor.
How to Store Chocolate Almond Toffee
- Store in an airtight container at room temperature for up to 2 weeks (cool, dry place).
- If your kitchen is warm, store it in the fridge for firmer chocolate.
- Freeze for up to 2 months (separate layers with parchment paper).
Serving and Gift Ideas
Chocolate almond toffee is perfect:
- packed into treat bags with a ribbon
- served on a dessert board with cookies and fruit
- crumbled over ice cream as a crunchy topping
- paired with coffee or hot chocolate for a snack spread
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