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English Toffee with Almonds with a layer of chocolate on top with almonds.
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5 from 1 vote
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English Toffee with Almonds

Buttery, crunchy candy: A base of caramelized sugar and butter topped with chocolate and toasted almonds.
Prep Time20 minutes
Total Bake Time23 minutes
Set1 day
Total Time1 day 43 minutes
Course: Dessert
Cuisine: English
Difficulty: Medium
Servings: 22 squares
Calories: 187kcal

Equipment

  • 1 9 X 9 or 7 X 11 Baking Pan
  • 1 Candy Thermometer
  • 1 2 quart Saucepan

Ingredients

  • 1 cup (200 g) Sugar white
  • 1 cup (227 g) Butter salted
  • 1 Tablespoon (1 Tablespoon) White corn syrup
  • 3 Tablespoons (3 Tablespoons) Water
  • 7.75 ounces (7.75 ounces) Hershey bars 5 (1.55 oz. milk chocolate bars)
  • ¾ cup (107.25 g) Almonds toasted coarsely chopped

Instructions

  • I toasted my own almonds, which is pretty easy. I chopped whole natural almonds into small to medium size pieces. You need ¾ cups of chopped almonds. Line a sheet pan with tin foil and spread the chopped almonds around the sheet pan. Toast the almond pieces at 320° F (160° C) for 12 minutes. Oven vary, so monitor them. If they get a light brown, pull them out of the oven. Move them to a plate to cool.
  • Grease a 9 X 9 baking pan with coconut oil. Unwrap 5 Hershey's chocolate bars and set them aside. In a 2-quart saucepan, clip the candy thermometer to the one side.
  • Add the butter to the saucepan and melt over a medium heat. Once melted, add the sugar, water, and the light corn syrup and stir to combine. Continue to stir over a medium heat as the mixture thickens. This process takes about 20 minutes for the mixture to reach a temperature of 290° on the candy thermometer. It should be a nice brown color at this point.
  • Take the pan off the heat and add ½ cup of the toasted almonds to the toffee. Once combined, pour the toffee-almond mixture into the greased pan. Even it out around the pan.
  • Next, take the candy bars and lay them around the top of the hot toffee. It only takes about a minute for the chocolate bars to soften to the point of spreading it with the back of a spoon. Cover all the toffee. Now take the remaining toasted almonds and sprinkle them on top of the chocolate. Cover the pan with a piece of parchment paper and let it set for at least 6 hours or overnight.
  • When set, I cut a small square in one corner just to get it started. You can cut rows and squares after the first piece is out.

Nutrition

Calories: 187kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 75mg | Potassium: 38mg | Fiber: 1g | Sugar: 15g | Vitamin A: 258IU | Calcium: 35mg | Iron: 0.3mg