Salted Dark Chocolate Almond Toffee Recipe

This Salted Dark Chocolate Almond Toffee Recipe is inspired by artisanal holiday confectionery. It is a sweet and buttery recipe, which includes almonds and dark chocolate. It’s the ultimate comfort food recipe, ready in about 1 hour 20 minutes.

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Salted Dark Chocolate Almond Toffee Recipe Ingredients

• 2 cups (340g; 12 ounces) whole unsalted almonds
• 1 cup (230g; 8 ounces) unsalted butter, cubed
• 1/2 cup (120ml; 4 ounces) warm water
• 1 cup (199g, 7 ounces) granulated sugar
• 1 teaspoon salt
• 1 teaspoon light corn syrup
• 8 ounces (224g) dark chocolate, finely chopped
• coarse sea salt or flaky sea salt, for sprinkling on top

How To Make Salted Dark Chocolate Almond Toffee

1. Toast the almonds: Preheat your oven to 300°F (149°C). Spread all the whole almonds onto a large baking sheet lined with parchment paper or a silicone mat. Bake them for 15 minutes, making sure to stir them around twice during that time to ensure an even toast. Removing the almonds from the oven and letting them cool brings out a deep, nutty flavor that is essential for the toffee’s character.
2. Prepare the nut toppings: Once the toasted almonds are cool, set 1 cup aside to be used whole inside the toffee. Take the remaining 1 cup of almonds and chop them up very finely, or pulse them in a food processor a few times until they are broken into small, uniform pieces. These will be used to coat the chocolate layers later.
3. Set up your candy station: Line a 12×17-inch jelly roll pan with a silicone baking mat or parchment paper. Because candy making moves very quickly once the temperature is reached, having your pan ready and your candy thermometer calibrated is a vital step before you turn on the stove.
4. Melt and dissolve the base: Melt the cubed butter in a 3-quart heavy-duty saucepan over medium heat. Once melted, stir in the warm water, granulated sugar, salt, and corn syrup. Stir constantly with a wooden spoon until the sugar crystals are completely dissolved and the liquid is smooth. Use a water-moistened pastry brush to wipe down any sugar crystals clinging to the sides of the pan.
5. Boil and monitor the temperature: Attach your candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom. Bring the mixture to a boil. You will notice rapid bubbles and a thicker consistency forming around 235°F (113°C). Stop stirring once it begins to boil and only stir occasionally as it approaches the next stage.
6. Add the whole almonds: When the thermometer reaches 265°F (129°C), which is the “hard ball” stage, stir in the 1 cup of toasted whole almonds. If the mixture looks like it’s trying to separate when you add the nuts, don’t panic; just remove the thermometer temporarily and stir vigorously until the butter and sugar emulsify again. Continue cooking and stirring until the mixture reaches exactly 290°F (143°C), the “soft crack” stage.
7. Layer the first side: Turn off the heat and immediately pour the hot toffee onto your prepared jelly roll pan. Smooth it out into an even layer with a spatula—it should be thick and won’t necessarily reach the edges of the pan. Allow it to cool for 5 minutes, then sprinkle half of your chopped dark chocolate over the top. Once the chocolate softens from the heat, spread it into a thin layer and top with half of your crushed almonds. Refrigerate for 20 minutes to set.
8. Layer the second side: Carefully flip the entire slab of toffee over and peel off the silicone mat. Melt the remaining dark chocolate in the microwave in 10-second bursts, stirring until silky smooth. Spread this over the back of the toffee, sprinkle with the remaining chopped almonds, and add a generous dusting of coarse sea salt.
9. Set and break: Place the toffee back into the refrigerator for another 20 minutes until the second layer of chocolate is completely firm. Once set, use a sharp knife to slice it into neat squares or simply break it by hand into rustic, jagged pieces for that classic homemade look.

Recipe Tips

• How to prevent toffee from separating: Always use a heavy-duty saucepan. Thin pans have hot spots that can cause the butter to separate from the sugar. If it does separate, a tablespoon of warm water and a vigorous stir can often bring it back together.
• Why the candy thermometer is non-negotiable: Precise temperatures are the difference between chewy “teeth-sticking” candy and a perfect, crisp toffee. Always test your thermometer in boiling water first to ensure it is accurate.
• How to get a glossy chocolate finish: Use high-quality pure chocolate bars rather than chocolate chips. Pure chocolate melts more smoothly and provides a much better “snap” once it is refrigerated and set.
• How to clean the candy pan: To easily clean your saucepan and wooden spoon, fill the pan with water and bring it to a boil on the stove. This will dissolve the hardened toffee residue in minutes.

What To Serve With Salted Dark Chocolate Almond Toffee?

This Salted Dark Chocolate Almond Toffee Recipe is a sweet, buttery dessert that needs a bitter or crunchy pairing! A cup of strong Black Coffee or Espresso is the quintessential choice for balancing the rich, caramelized sugar and dark chocolate. For a balanced dessert board, a side of Fresh Pear Slices or some Dried Apricots adds a lovely fruity contrast that pairs perfectly with the toasted almonds! A small glass of Tawny Port or a bowl of Mixed Salted Nuts pairs wonderfully with the deep, savory notes of the flaky sea salt.

How To Store Salted Dark Chocolate Almond Toffee

• Refrigerate: While the toffee can be kept at room temperature in a cool, dry place, it is best stored in the refrigerator in an airtight container for up to 2 weeks to keep the chocolate from blooming or melting.
• Freeze: You can freeze this toffee for up to 3 months. Wrap the pieces in parchment paper and place them in a heavy-duty freezer bag. Thaw it overnight in the refrigerator before serving to ensure the best texture.

Salted Dark Chocolate Almond Toffee Nutrition Facts

• Calories: 180
• Total Fat: 14g
• Cholesterol: 20mg
• Sodium: 110mg
• Total Carbohydrates: 15g
• Dietary Fiber: 2g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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