Outstanding Toffee Recipe A Buttery
Chocolate Delight

This toffee recipe was given to me by Donna Anderson who was generous enough to allow me to post it on this web site. I guess she doesn't mind that the secret to great English toffee is out!

This is one of the best almond toffees out there. It has just the right texture and the flavor is delicious. You won't be able to stop eating it. It's that good.

I haven't tried this recipe with milk chocolate -- yet as I'm a huge fan of milk chocolate. I'm sure you could substitute it but it's so good with semi sweet I haven't bothered to try it. When I do I will let you know how it turns out.

So if you are looking for something really special to make for the Holidays, Valentines Day, or any day, try this recipe and experience it for yourself.

Toffee Recipe

For 1 Martha Stewart cookie sheet, the one with a lip.


  • 1 1/4lb. Butter
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups chopped almonds, measured after chopping
  • 7 1/2 Tablespoons water
  • 2 heaping Tablespoons light corn syrup


  • 2 1/2 Cups semi-sweet chocolate chips
  • 1 1/2 Cups chopped almonds

Combine first 5 ingredients in an electric skillet or stainless steel fry pan.

Using the highest temperature setting, stir constantly until the mixture thickens and turns a dark golden brown. Wait until the mixture begins to smoke (not steam) and you think it’s just about to burn. Immediately pour the mixture into an ungreased cookie sheet and spread it out evenly (quickly as it sets up fast).

Spread chocolate chips on top. When melted, spread the chocolate evenly with a spatula.

Dust with chopped almonds (use a food processor for this) and press them gently with flat hands to embed them into the chocolate.

Refrigerate or place outside if the temperature is cool enough. When cold, crack and enjoy.

This toffee is best cooked in the winter, in not too much humidity.

Back to Dessert Recipes 

Home for Toffee Recipe 

New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California