Chocolate almond butter toffee is one of my all time favorite Christmas treats. I love the crispy texture mixed with the buttery toffee, and of course once you put chocolate on something it makes it 10 times better.
And don’t let the fact that its a toffee or that you need a candy thermometer to make this, dissuade you. Its very easy and takes no time at all from start to finish, maybe half an hour!
It also makes a cookie tray full, so you can get at least two servings out of it, probably more if you don’t tend to eat half the tray in one fell swoop.
Chocolate Almond Butter Toffee
- 2 cups 4 sticks, 1 lb. butter
- Salt - 1/4 teaspoon salt using salted butter 1/2 teaspoon if using unsalted butter
- 2 cups white sugar
- 2 cups semi sweet chocolate chips
- 1 1/4 cup slivered almonds toasted
- Line a cookie sheet with heavy duty foil and spray lightly with non stick spray.
- In a large heavy bottomed saucepan, melt the butter, with the sugar and salt. Stir until it’s melted. Allow to come to a boil over medium to medium high heat, and don’t stir from this point on. (Only swirl the pan periodically to prevent the bottom of the pan from burning.)
- Cook the mixture till a candy thermometer reaches almost the hard crack stage. I like it so its between the soft and hard crack stage, makes almost soft crystal texture when its cooled. So JUST as it reaches 300F, then take off the heat and pour into the pan (use a spatula to get any remaining toffee out of the pot). It will be an rich amber color.
- Carefully pour into the pan.
- Sprinkle chocolate chips on top.
- Wait a few minutes, until the chocolate has melted, then spread the melted chocolate using an offset spatula.
- Sprinkle on the chopped nuts. Gently press them into chocolate with a spatula.
- Put it in the fridge to cool down.
- When totally cool, break into pieces.