Outstanding Toffee Recipe, A Buttery Chocolate Delight

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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 clean 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.

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