Honey Crunch Toffee

Total Time:
1 hr
45 min
15 min

2 pounds

  • 1 cup unsalted butter
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1/4 cup honey
  • 1/4 cup dark rum
  • 2 cups almonds, chopped or sliced and toasted
  • 8 ounces good quality semisweet chocolate, coarsely chopped
  • In a saucepan, melt the butter. Add the sugar, water, honey, and dark rum and cook to 220 degrees F. on a candy thermometer. Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well. When the toffee is up to temperature, pour it out onto the pan and place another silpat on top. Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool.

  • To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer. Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F or it will go out of temper. Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds. Let it set up at room temperature and then break into pieces. Store in an airtight container.

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4.2 5
Great recipe, but too sweet. I decreased the sugar to 1 cup. Used Grand Marnier instead of rum and zested orange rind on top of melted chocolate. I always just sprinkle chopped chocolate on the warm toffee and it melts just fine. Everyone loved it!!! item not reviewed by moderator and published
I think the proportions and flavors are great in this recipe but there are two things I have a problem with. If you toast the nuts before you stir them into pot, they will burn by the time the toffee gets to 300 degrees F. Also, candy thermometers can vary in quality or calibration, so I prefer to test the doneness of my toffee by using the ice water test. Take a spoonful of the toffee when it's starting to get medium amber in color and drop it into ice water. Wait a few seconds and then eat the toffee; if it's chewy it's not done, if it's crunchy and brittle then it's done. item not reviewed by moderator and published
I don't make a lot of sweets. I've been hesitant to try recipes calling for a candy thermometer and a specific temperature, because I am not that exact or patient with my baking and past experiments have not turned out very well because of that. I had a craving for toffee though, and this recipe caught my eye. How simple! I added a bit of vanilla and it was delicious! I think next time I will grind a small amount of sea salt on top for a nice contrast. item not reviewed by moderator and published
This takes a really long time to cook, but goes together easily. No problems with it breaking (seperating) I used half the nuts....toasted almond spears. I frosted it my usual way....By laying broken up milk chocolate bars on the firm, but still hot candy. When melted I just spread around & top with finely chopped nuts. If it's not shiny you can't really see it under the nuts anyway. item not reviewed by moderator and published

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Recipe courtesy of Giada De Laurentiis