Chocolate Toffee

Notes about the recipe: I'm always searching for the perfect crunchy toffee that's not sticking to your teeth once you bite into it, and[ I think I have it here! I serve this on my elaborate petit-four cart as one of 12 treats at the end of the very long meal at my restaurant Tru. I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers. I nibble them with wine before dinner; I add them to salads; I serve them with cheese; and I stick them into every dessert I can — sometimes all in one day! Marconas are tender and toasty, never hard and dry like some supermarket almonds: you can buy them online at This combination of almonds with crunchy toffee and bittersweet chocolate is fantastic. You'll be amazed that you made it — and so will any friends that you give it to. It makes a great holiday gift.]

Total Time:
1 hr 25 min
10 min
1 hr
15 min

1 pound

  • 2 cups sugar
  • 1/3 cup water
  • 3 tablespoons light corn syrup
  • 12 ounces salted butter (3 sticks), cut into chunks
  • 1/4 cup cocoa powder, preferably Droste or Valrhona
  • 1 cup whole blanched almonds, preferably Marcona, toasted and roughly chopped
  • Equipment: Silicone baking mat; candy thermometer
  • Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).

  • Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.

  • Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out — it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.

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4.5 13
<span>I've made this recipe more times that I can count.  I give it to everyone at the holidays and I always get wonderful comments.  I've never had a problem with texture, in fact it's about the easiest candy I've ever made.  Once the sugar/butter mixture is cooking in the pot, it's completely hands-off until it reaches 300F.  </span><br /><br /><span>I will say that the recipe should specify a "heavy bottomed pot".  If too thin or unevenly heated you'll get scorching.  When that happened a few times to me, I was careful not to scrape any burnt sugar up from the bottom of the pot when whisking in the cocoa.  It always soaked clean.  That was with a copper "bottomed" pot.   After I invested in a good quality thick, full copper pot, I have had awesome results with this and other candy/caramel type recipes. and no scorching.</span> item not reviewed by moderator and published
This was disappointing to me. For once I followed a recipe to the letter, but the result let me down, though I suppose it was as described--a crunchy toffee. The flavor was ok though the chocolate was mild, maybe a bit scorched tasting (again, I followed the recipe on every method and thermo temp). The end result was extremely hard ("crunchy") not the sort of "soft" hard I associate with good hard. It is one thing to not stick to the teeth, another to shatter them. I like the idea of choc-toffee, but this wasn't quite it for me. item not reviewed by moderator and published
This came out as depicted, and it tasted good. However, when I think of toffee, I think of something else. This reminded me of the See's Candy chocolate lollypops, but better. I added salt, because I used unsalted butter and I enjoy chocolate with salt. item not reviewed by moderator and published
This is the star of my Christmas baking this year. But it did take about an hour of boiling to reach 300 degrees. My candy making times are always at least double what the recipes say...and I use two thermometers just to be sure. I'm not sure why it takes so long (I have a radiant heat cooktop). But, this recipe is a star for sure. I blanched my own almonds...will NEVER do that again. Do be sure to roast the almonds, it brings out so much more flavor. item not reviewed by moderator and published
I've used this recipe a number of times and it always turns out perfect toffee in just a few simple steps. I always have the ingredients on hand, so I find myself making toffee often! Like other reviewers said, it helps to blot the surface of the toffee with a paper towel. I do not spray my pans, but line them with parchment paper instead. I find that spraying them makes the toffee greasy every time. I also make these without the cocoa powder sometimes, either using chocolate and nuts on top or just leaving them plain. The toffee makes great gifts, especially in pretty boxes or tins. item not reviewed by moderator and published
A great recipie! I left out the nuts and it still tasted great. Just be sure to use a big pot. I used a medium one and it almost overflowed! item not reviewed by moderator and published
This is a great recipe...I've used it on numerous occasions. Every time I share it someone thinks I'm a professional candy maker! It's also good without the cocoa powder. Usually if I do that, though, I add some chocolate chips to the top after it's hardened just a bit. Once they melt I spread them all over and sprinkle with nuts. Yum! item not reviewed by moderator and published
It's wonderful. I made it for all of the my kid's teachers this year. It is a little oily on the surface when it's done. I just wipe it off with a paper towel. item not reviewed by moderator and published
A simple recipe &amp; what a wonderful combination. item not reviewed by moderator and published
The first time I made this, it was incredible, and everyone who tried it raved about it... I tried it again, for two holiday parties. Both times, the toffee didn't harden like it should, but rather became soft and crystalline, or grainy, like a fudge gone bad. As far as I can tell, there was no difference in how I followed the instructions. Same candy thermometer, same technique, but totally disappointing results. item not reviewed by moderator and published
If you've got a good thermometer and follow Ms. Gand's instructions precisely (as to the sugar...and by the way, don't stir it! turn down the heat when it's going, and then, just let it boil), then you will get something wonderful and very unique! I made this, and the very first time it came out perfectly. It's crunchy and doesn't stick to your teeth. It's buttery without being greasy. I recommend it highly! Thanks, Ms. Gand, for a wonderful easy way to make something special. item not reviewed by moderator and published
This was a nice change from the normal buttery tasting toffee. Be sure and blot the excess butter off the top once it cools. item not reviewed by moderator and published
It's easy once you get the hang of it. item not reviewed by moderator and published
Btw, the yield estimate published in this recipe is wrong.  You get about 2 lbs of toffee.  Think about it...<div><br /><div>12 oz of butter (a little less after water has cooked out of it)</div><div>14 oz sugar (approx for 2 cups)</div><div>8oz  almonds (approx for 1 cup)</div><div><br /></div><div><br /></div></div> item not reviewed by moderator and published

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