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2 1/3 cups sugar

2 cups butter

1/4 cup water

2 Tablespoons light corn syrup

1 cup chopped almonds

1-2 cups semi-sweet or milk chocolate chips


Large non stick sheet pan with sides for placing the toffee after it has been cooked (if you do not have a large non stick sheet pan use a jelly roll pan and grease it – you may also want to prepare two pans and pour half of toffee on each so that it is not too thick once cooled, because then it is a pain to break apart).

Combine all ingredients except nuts and chocolate chips in a heavy 3-quart saucepan (I prefer my cast iron for this). Cook over medium heat, stirring until butter is melted.

Reduce heat to medium-low. Stir every so often until candy thermometer reaches 300° F. When the toffee turns a nice amber color that is generally when it is done. To test whether it is ready drop a small amount of the mixture into a glass of cold water. If brittle strands form you have reached toffee success.

Pour into prepared pan(s). Spread to desired thickness. Sprinkle chocolate chips on top, and let stand 3 minutes then spread. Sprinkle with nuts. Cool completely. Then break into pieces. Store in air tight container. This also freezes quite well.


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