I call this recipe Best Ever Almond Toffee because it always gets rave reviews from people who eat it and make it. Some people even have written to say they’ve won contests and started businesses with the recipe! That always makes me so happy, because this toffee really is a little different. It’s thick, chunky and has a light and crisp texture with a lot of little air pockets. The technique differs from other recipes in that almonds are added early on, and baking soda is added at the very end to aerate the candy.
Like with other candy recipes, this one takes a little practice. So even though I’ve done my best to explain the process, you may need to make it a couple of times to get the hang of it. To help along the way, here are a few tips.
Almond Toffee Making Tips
- Forget the “attach-to-the-pan” kind of candy thermometer and get a deep fry candy thermometer. If you have a fancy digital candy thermometer, that might work too. However, part of making this recipe is watching the mercury rise slowly and steadily so I’m not sure that would work as well for those new to candy making.
- Sliced almonds look like this.
- Cadbury Dairy Milk Chocolate works really well for the topping, but you can also top it with your favorite dark chocolate. I tend to change up the chocolate depending on my mood.
- A good way to pack this is in little cellophane twist-tie bags or of course, Paper Mart’s (see packaging ideas section) tin-tie bags.
- The finished candy should look something like this, though sometimes it’s lighter in color. I think different brands of butter yield different results, but I haven’t experimented enough to give you a definite reason. I’m usually so swamped with toffee requests I don’t have time to be that methodical, and by the time the holidays are over, I’m tired of making toffee and can’t deal with it until the next holiday season.
- The recipe below is a fairly small batch. Once you master this size, you might want to double it.
- High altitude? Check out the note at the bottom.
Best Ever Almond Toffee Revisited
- 1 1/2 cups sliced almonds divided use
- 2 sticks unsalted butter room temp or soft but not cold
- 1 cup granulated sugar
- 1/2 cup warm water
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 8 ounces good quality dark or milk chocolate chopped
- Toast 1/2 cup of the almonds in a dry skillet. Set aside to cool.
- Line a large rimmed sheet pan or jellyroll pan with parchment paper and set next to stove.
- Place butter in a heavy bottomed, medium sized (3 qt) saucepan and melt over medium heat. When butter is mostly melted, stir in sugar, warm water and salt.
- Set a deep fry thermometer in the pan, being careful that bulb is not touching bottom, and cook without stirring over medium heat until mixture reaches 240 degrees F.
- At 240 degrees, add the remaining 1 cup sliced almonds to sugar mixture and begin stirring constantly, keeping heat at medium, until mixture reaches 295 degrees F. If temperature is not rising at a slow and steady rate, raise heat a tiny bit until mercury starts rising
- When mixture reaches 290 (make sure it’s no less than 290 and no more than 295 degrees F), immediately remove from heat and stir in baking soda. It will bubble up and lighten a bit and seem almost fluffy. Pour into parchment lined pan. The mixture should be kind of a liquid blob at this point and if you are on track, the saucepan will be clean when you dump the blob of candy onto the parchment. Mixture will begin to firm, and butter may pool and separate. Do not pour off any excess butter. Do not panic, because if you cooked the toffee to between 290 and 295, your candy should set. Sometimes it just takes longer.
- While candy is still very hot and in the process of setting, scatter chopped chocolate across top of hot and let chocolate melt into and over the candy as candy firms. Using back of a spoon, spread melted chocolate evenly over candy. Crush your toasted almonds and sprinkle over melted chocolate. Let candy cool for a 1/2 hour or more at room temperature. Transfer to refrigerator and chill for about 1 hour to firm chocolate.
- When chocolate is set is set, lift candy from pan by grasping parchment. Break candy into large chunks.
Making Almond Toffee at High Altitude
From a reader named Steve: I finally had some time today to try the almond toffee recipe. I
experimented with the first batch I made and followed your recipe. I pulled
the mixture at 295 degrees and the heat carryover pushed it a bit over 300
degrees. It came out fine. It was so tasty I made another batch right away.
So if any other readers are wondering about adjustments for high altitude
for this recipe, I wouldn’t recommend any. It is an easy recipe to follow
and very delicious. I am adding this to my MUST make recipes for Christmas
It freezes perfectly! I’ve frozen it up to a couple of months, but I usually just freeze it for a week or so.
I love this toffee recipe. I want to make enough for the teachers at my son’s school. I was wondering if it’s possible to make ahead of time. Does it store well? How might you store it and for how long?
Thanks for the compliment! Honestly, it took me a while to get the instructions just right. When you’ve been making something for years and years, it’s easy to leave out details that you think are minor but maybe aren’t so obvious to others. Based on recent feedback, I think this one’s just about right! As for what else to make, I put all my favorites on a link at the top of the blog Favorite Recipes. If you want a more personalized list of recommendations, send me an email. I’d love to help.
Making this toffee for the third year in a row! Tried other recipes but your instructions are THE BEST and I always come back to this site! What else should I make?
Shannon, I’m so glad to hear that! Enjoy it.
Thank you so much for this recipe, your instructions worked like a charm! My first time EVER making toffee and it came out perfectly.
Hey, Anna! Long time, no chat. I was thinking of you this weekend when I made a double batch of your fabulous toffee, as I often do at this time of year. But this time, I decided to mix it up a bit by using macadamia pieces in the toffee, and white chocolate and toasted coconut on top. Oh, and I stirred in a teaspoon of vanilla after the baking soda. YUM YUM YUM! Just thought I’d share…MERRY CHRISTMAS!!
I make a similar toffee and I put whole almonds in one or two batches to make almond brittle. I like it better than the toffee with chocolate because “gasp” I am not a chocolate fan.
Just found your site……LOVE LOVE LOVE all the recipes
I am from Indonesia. Made my first batch yesterday and it was a huge success. And dozens batches after that, too. It is sooo.. good i decided to share it to neighbors and friends. Even my cooking teacher said that she never had anything that good (hers is still chewy.. he he). Now i have a long line of people asking me to make it for them.
Thanks so much for sharing Anna. You’re the best!
I tryed this recipe this christmas to make gifts (I´m from CHile, so my English is not so goog, but i´m an expert reading recipes). It was a hit!!!! As you said , now everybody want this toffee for their birthdays and holidays.
From my point of view, this recipe needs two persons working (in this case, my mom and me) because of the thermometer (some times the phone rang for example, hahaha).
A succesfull!!!! Thanks you very much! I would like to share me recipes to, but I don´t have time to update a blog (I use that time cooking).
I thought since I left that comment yesterday, I should at least let you know how it turned out! I did it!!! It set perfectly so I’m really happy. I’m going to make another batch today. I started with the small batch and since it turned out fine, I’m thinking I’m going to double the batch today.
I did get a little nervous because the only candy thermometer I have is the kind that you don’t recommend, the one that attaches to the pan. I’ve never had a problem with it so I decided to roll with it. It seemed to take forever to raise about 220, but I hung in there and all was good!
Thanks for the great directions!
I sure wish you lived close-by because I’m trying this for the first time today! (Fingers crossed.)
Just made this today and it is GREAT!! I have made very little candy -type recipes but this worked. It took awhile to get up to the temperature required. Found I had to cook it close to the “high” setting on my gas stove. I got a little crazy when i put the chocolate on top. I used special dark chip and it work perfect, I just put too many on. My recommendation, make this great tasting toffee the star, too much chocolate just takes away from the taste. Thanks again for a great recipe that I wouldnt have normally made. Happy Holidays. Next….. that great sounding coconut cream pie recipe……..
Trust me… I too have ruined a few pans of candy. 🙂
Well, there you go. Advice from a pro. It sounds like John is recommending the absolute opposite of what I just said about heat, so go with his advice.
The separation is due to not enough heat to the pan. Here are a few tips:
– If you are using a gas stove increase to just above medium.
– If you are using electric get it as hot as you can but not hot enough to schorch the bottom of the pan.
– Don’t over stir
– Make sure not to have any room fans blowing in the direction of your pan
Even if it does start to separate not all is lost:
Just increase the heat a little and slow down your stirring and it will eventually come back… just be patient and give it time to come back together.
Good Luck… John
Thanks for the help, I will try it again (with your recipe this time) when it stops raining.
Lucy, thanks! That’s so great.
Shoshana, butter separation hasn’t happened to me very often, but on those occassions when it did, it wasn’t enough to be a problem. Whatever leaked out just got poured off or evaporated. It happens so seldom to me that I haven’t really worried about the problem
In doing a little research, some people blame separation on humidity. It wouldn’t hurt to try to make the toffee in a cool kitchen. More importantly, bring the butter, sugar, water mixture to a boil a little more slowly and make sure not to stir until it hits 240. Since you’ve had issues with separation already at whatever “medium “heat you are using, try bringing the butter, sugar, water mixture to a boil at slightly lower heat. The temp should rise slowly and steadily. It sounds like it’s rising too quickly.
You don’t start stirring until exactly 240 F.
This looks great, I can’t wait to try it. I just made another toffee recipe last night and the butter did pool and separate leaving me with a greasy mess of unappetizing overly greasy toffee. What do you mean when you say not to worry? Does the butter reintegrate in this recipe or do you just scrape of the puddles of butter an use the candy part? Thanks for your help, I like the addition of baking soda in yours for texture and look forward to trying it.
Hi Anna, I have a toffee recipe that I’ve been using for years & last night while trick or treating, I was reminded by a neighbor that it’s “toffee season”. So this morning I decided to try out your recipe…OMG, it’s great and definetely lighter/crispier than my recipe. I’m switching to yours so compliments to you and many thanks for yet another fantastic recipe!!!
Can I make ahead and freeze?
My toffee recipe calls for the mixture to reach 300-305 degrees (hard crack). I have never had a problem with my toffee not setting up nor being chewy.
This recipe rocks. Every time I add some of this toffee to my holiday cookie tray, it’s always the toffee that gets the raves. Thanks Anna. This might be my all time favorite recipe in the world!
Chris, I know what you mean about toastin the almonds. When I started making this as a teenager, I didn’t think to toast the almonds. When I finally saw the light and started doing that, it made the toffee better.
Heidi, I took a look at the toffee you recommended and will try it at some point.
This recipe is very similar to the one I make every year around the holidays. SOOO good. I’m a candy-making addict in the Fall; it’s something I’ve been doing since I was a kid. I love it. Toffee is pretty sensitive stuff, it’s amazing how some years it can turn out perfect and other years not so much. I’ve seen people make this without toasting the almonds,which is unfortunate since toasting them gives totally increases the flavor. Mmmm mmmm.
I started making toffee when I first saw David Lebovitz’s post. You would think people had never eaten toffee before! Even when it doesn’t come out perfect people still devour it. I usually cut corners and use sliced almonds and good quality chocolate chips instead of chopped almonds and chocolate. I also do mine on a Silpat.
I also started giving a good sprinkling of sea salt over the chocolate – mmmm!
Looks wonderful. I love toffee.
I’m going to have to try this. I’m in the mood for some homemade toffee! Thanks for sharing this again.
Jan, I’ve only had that happen once or twice and I think I just ignored it.
Question Anna, if the butter does separate, what do you do with it? Nothing, blot it up, it goes away by itself??? I already have that exact same thermometer, so I want to try this. My stove is electric tho, does that get hot enough?
I’ve also made this several times, always to rave reviews. Funny you should re-post it now. A friend that I gave some to last year brought it up this weekend. She is clearly hoping for more this year. I guess she’s planting the suggestion early in hopes that I come through at Christmas time this year.
I have made YOUR recipe numerous times and have been lucky to be successfully each time. It is, without a doubt, the BEST EVER TOFFEE!!! Thank you for refining it and explaining it in great detail for us to succeed!
Thanks for the positive feedback. 😀 Truth be told I’ve always loved the idea of candy making – especially those sugar concoctions that you see on the Food Network. With this recipe it was easy to succeed on the first try because of the great directions! In terms of burn remedies – I just grabbed a bag of frozen peas and held it on the burn for about an hour. It’s stopped hurting, so it’s all good. Besides good things in life are worth working hard for! 🙂
Hooray! You made a perfect batch your first time. You must have a talent for candy making. I think you will like your new deep fry thermometer. You’ll still have to do a little stirring, but it’s longer and has a special handle so you are less likely to burn yourself. Sorry about the burn. Does anyone know of any good burn remedies besides aloe vera gel?
This was my first time making candy of any type, and it came out absolutely fabulous! I completely agree with you about the need for a deep fryer thermometer. I have a cheap version from a large chain store and while it did do the job, it was difficult to get stuff done one-handed (which resulted in a couple fingers getting burned around 240 F 🙁 – not recommended!). I’ll be heading out to get a deep fryer model as soon as the snow breaks out here in CT. Even with burned fingers and a handicapped chef, this recipe still performed! Thanks so much for sharing. 🙂
I’m glad to hear things worked out. Let me know what happens with the non-baking soda version. My guess is it’s going to be a little harder and stickier but that it will set. I love the idea of putting chocolate on both sides!
Anna: I did figure it out (no oil), but thanks anyway for the response! I am now on my third batch and it has come out really well each time…this time I forgot the baking soda – drat! I’m hoping it sets okay. Thank you so much for your stellar instructions! The only thing I did differently the 2nd & 3rd time (besides forgetting the b soda) was melt half the chocolate/toasted almond mixture on top, chilled it, then turned it over and put the other half of the chocolate/almond mixture (melted the chocolate first) on the other half. So it has chocolate on both sides (a little more like almond rocca). Thanks again! This is definitely a hit with my friends and family!!
Yikes, sorry I’m slow in answering these comments. Andrea, you’ve probably figured it out by now. You can do it whatever way you want. I tend to lay the parchment on the surface without putting anything under it to make it stick.
Mo, I’m glad you didn’t pass out. But next time if you pass out, you can use Baker’s Ammonia to revive yourself. Did you know Baker’s Ammonia was the same as smelling salt?
Judy, I don’t think it would work. I recommend making a batch as directed first. You’ll see what I mean. I think the almonds would be covered with big chunks of toffee and wouldn’t look like whole almonds but rather almonds suspended in blobs of candy. But maybe you could make it as directed then figure out a way to get the result you want.
I was actually looking for a recipe for whole almonds, covered with toffee. I want to use them to decorate a cake. Whenever I’ve made it, I just make toffee (just sugar and a bit of water) and put the almonds in it once it becomes caramel, but it often cristalises. I think the butter would help, and making the toffee while I was at it would be a good idea. Do you think it would work with the whole almonds?
HEY!!! thanks!! I just made it and it was great! thanks for all the details! I almost passsed out when I saw the butter separating but I am glad you had said it did not matter! THANK YOUUUUUUUUUUUUUUUUUUUU!!
Let me start by saying that I am an absolute candy-making beginner, but I very much look forward to trying out this recipe! Question – I have only used parchment for pizza making, in which case I first put a little oil on the bottom of the pan and then put the parchment lining on…it helps the parchment stick. Should I do that here or just put the parchment directly in as a lining? Do you normally use more than one piece of parchment? Thanks for your help!
Liz, that’s great! Also, your friends are different than mine. When I serve that toffee, they try to pay me to make it FOR them. I wish they’d just follow the recipe ;).
This one does take a little bit of candy or at least chemistry skill, though. It’s not exactly fool-proof.
OK, the chocolate had hardened up pretty well but slightly soft to the touch by this morning in my cold kitchen. My weekly lunch group came over and devoured the rest of it and all seven of them went home with the recipe. I’ll try different chocolate next time.
Thanks for trying the toffee recipe. I’m glad you liked it. I’ve never had problems with the toffee being too melty and I live in Texas, so I guess the type of milk chocolate you used had something to do with it. Maybe you could do another batch and do a little test. Put the cheap milk chocolate on one side and some high end dark chocolate on the other.
This is a great toffee recipe. I made it today and we’ve eaten most of it. I’ve never made it where you put the almonds in while cooking, just where you pour the toffee over the almonds.
I used Nestle milk chocolate chips for the chocolate and it hardened up in the refrigerator but softened back up after I took it out. It’s fine for us but not so good for packaging up for gifts. Should I not use milk chocolate or is it because there was some extra butter that had separated out from the toffee? Or do I just need a better quality chocolate? Any ideas? I prefer to use milk chocolate or cheapo waxy chocolate for myself because the stronger, darker chocolates can be a migraine trigger for me but can use any kind when I am making it for gifts.
I’m definitely making it again but next time pouring it into a smaller pan so it will be thicker. Thanks!
I’ve always used sliced almonds, but I supposed chopped almonds would work. The best way to cut them is to put them on a big cutting board and cut with a chef’s knife.
Can whole almonds be used? Or how can whole almonds be cut?
Your recipe is the best ever!now a want to make a sugar free almond toffee. Do you have a sugar free recipe. If yes, please let me know.
I emailed Susan, but for those of you having the same issues, here’s what I told her.
#1. Try a heavier pan.
#2. Don’t add the sugar until the butter, which you’ve combined with the water and salt, has completely melted. Add the sugar later seems to make a lighter colored toffee. So if you are having burning issues, adding it later might help.
#3. Take candy off NO EARLIER than 290 but no later than 295.
The first time I made this, great!, Second batch, a hint of burn, but keepable. Third, fourth and fifth batch – BURNING WAY TOO FAST! What can I do to hold off the smoking/burning until at least 280? I’ve tried stirring a lot and not stirring at all. Oh, and my pan seems to be heavy. It has a heavy metal addition to the bottom. One last thing: I’m in Florida, but it’s a nice day today, not too humid. I’m very frustrated but willing to try again.
I just made this not two hours ago and it’s already half gone! Did I mention I’m the only one home? :]
Chelsea, that’s great! Sorry you burned your finger, though. I’ve had plenty of toffee related injuries myself.
I made it! The butter didn’t pool at all. And silly me, I forgot to add the baking soda! So as a last ditch effort I sprinkled it onto the toffee on the wax and stirred it in. lol, it worked fine. (can you tell I’m a beginner?!) And I’m typing w/one hand because I burned my finger. Such a clutz, but I’m soo happy w/the results! Thank you!
I hope you do give the almond toffee a try. I’ve never made it at high altitude, but the general rule is 2 degrees for every thousand feet, so you would probably need to subtract 12 degrees. However, with this candy, it’s important to err on the side of “over” cooking rather than under. If you accidentally overcook it, it will be slightly harder, but still very good. If you undercook it, it will be chewy.
If I were making this at high altitide, I would probably watch it closely and take it off the heat between 280 and 290. You do not want to do it too early, but again, too late would probably be better, so if you don’t smell burning (which you probably shouldn’t anyway), pull it off around 288.
Let me know how it goes because I am very interested to hear your results.
What temperature does the mixture need to reach for ‘high altitude’ cooking? Here in Colorado, we are at 6,000 feet. Should I pull the the mixture out at around 290 degrees to compensate for the altitude difference? Or should I pull it at 295 like the recipe says. Just want to make sure the mixture isnt too hard or soft. I want to try the recipe for Christmas gifts. Your recipe looks like a winner………
I typically only have unsalted butter on hand…should I increase the amount of salt called for in the receipe?
I haven’t figured out why this happens. Sometimes mine pools, sometimes it doesn’t. I’ve never had it pool so much that it streaked the chocolate. I’ll try to find the answer as to what causes the pooling.
I made this toffee yesterday, and it set and tastes great, but the butter pooled a bit on the top and bottom. You can see the butter separated from the candy, and the streaked the chocolate on top. Any advice on how to stop this from happening next time?
Yay! Glad you toffee turned out, Lindsay. I’ve rewritten the recipe a couple of times, so I guess it’s finally at a point where it can easily be followed. I hope you like how it tastes.
First batch of toffee I’ve not ruined! Anna, you have a gift…seriously. Maybe it’s the thermometer (I bought the deep fry), but more than likely it’s the well-tested (and well-written) recipe. I can’t tell you how elated I was when I poured the toffee in the pan and it actually set. Thanks a million!
Made this again and it was another huge success! My sister can’t stop telling me how delicious it is and it’s like something you’d buy rather than being homemade. Great recipe and easy to make!
What happens when you add the baking soda is that the mixture bubbles up and forms air pockets. The candy hardens, but there are tiny air pockets remaining and the candy is crisper. I wouldn’t try adding the baking soda to just any recipe, though. I’d use this one.
hi, I was refered to your blog by a friend. I know this is an old post, but I hope you can answer my question. I make toffee every year with great success. My recipe has corn syrup, so I’ve never had it fail. What it doesn’t have is the baking soda. What does baking soda do for the candy? Do I need to adjust my recipe to include it?
I’m glad you were successful. So far, so good. No one’s reported any disasters. Then again, I think mostly baking geeks read this blog ;).
I haven’t eaten a popcorn ball in over 28 years, so no, I don’t have a good recipe to recommend. I’d check Recipezaar if I were you.
I just made this and so far so good. It was my first time making candy of any kind so hopefully it turns out good! It looks delicious. 😀
Do you have a recipe for popcorn balls? I tried Gale Gand’s recipe last year and they were like baseballs, totally inedible. I’d really like to try them again and they are my dad’s favorite halloween treat.
It’s a Taylor thermometer and I bought it at Linens and Things. I believe Bed, Bath & Beyond sells them too.
What brand of thermometer do you have? And where did you purchase?
As long as you sell cookies and candy at your nightclub, I’ll come. 😉
I will indeed try this recipe! Dianne is the queen though….she even has a chocolate tempering machine..does the caramels…turtles…chococalte covered everthing. But, this recipe looks mighty…mighty fine!!! I have to get that thermometer…but, will try this…thanks ANNA!!
Heyee Anna, DH does not like sweets. I bake lots of sweets and LOVE sweets and so all my goodies are shared with friends and neighbors. I go to an all women fitness center but I will ask them today to take the toffee home and share with the guys and tell me what they think of it. BTW, oven repairman is coming this morning to replace my oven control panel (hmmm, think that is what happened to my batch of bars?). About the variations to this recipe…would I reallllly want to change anything? It’s perfect;-))) Thanks, j
Therese, what would Dianne do if you suddenly started making your own toffee? I don’t know. Maybe you should not try this recipe, because I’d hate to see Dianne’s reign as toffee queen come to an end.
Jen, the snap-on bulbs only measure the temperature of what’s going on around the perimeter of the pan. You can’t rest them in the center of the pan (where all the action is!) because the bulb has nothing to rest on and will measure the temperature of the bottom of the pan rather than the candy/liquid that’s in it. It may even break. The deep fry thermometer can be placed in the center and it has a nice little piece of metal jutting out on which it can rest.
Smash, I am all for deep fry thermometers. Every once in a while I wonder how a digital thermometer would work, but I don’t think most digitals can stand up to hot liquid. They say the Pampered Chef one can be used for candy, but I’ve never tried it…..
Jackie, Joe is at
….he should be in NYC working as a food stylist, though.
Janet, I am so glad to hear that the directions were accurate and that your batch turned out. Now that you’ve made one regular batch, you can start playing with variations. BTW. Let me know when you’ve tested it out on someone with XY chromosomes. I’ve notice in my family, women like it, but men seem to go nuts (no pun intended) over it. Seriously.
Hello Anna! I made your BEST EVER ALMOND TOFFEE tonight and it’s wonderful! I took it immediately over to my best friend’s house to share and she couldn’t get enough nor could I. This is a WINNER!! Thanks again….I look forward to trying it again and gifting it for Christmas gifts! Thanks a million!! Janet in Simpsonville SC
Is Joe’s blog a cooking blog too? Would he mind if you gave us a link? If it’s anything like yours it’ll be worth checking out.
You’re so right about the deep fry thermometer. Forget those attach to the pan ones, they’re a waste of money (in my experience).
Maybe this will be the year I give it a go. Is there a particular reason the deep fry thermometer is better? Not doubting, just wondering.:-)
My sister-n-law/Dianne makes the BEST toffee covered in milk chocolate!!
She makes some for me every year to top off my christmas cookie tray! YUMMO!!!
I don’t have enough almonds to make this today but I want to try it soon.
I made the chocolate cheesecake bunt cake, it was wonderful.
I’m the one who’s hit or miss, Anna! The very first time I made it, it was tremendous; I’ve never quite gotten the same results. You’re right though; you sprinkle the nuts on after it’s been cooked and spread in the pan. Maybe with a new thermometer I’ll try it again and your recipe.
Oooh, yum! I have been wanting to make toffee. I just found that I have the Taylor’s Deep Fry thermometer (hiding out in my kitchen drawers). I love your cookie blog site and enjoy the many recipes you try and all the helpful comments. Thanks!
Another recommendation here! This has been the one thing my Mom has asked for from me for Christmas for the last two years, and she just asked me about it for this year. It’s so good and makes fantastic gifts.
I’ve never made almond toffee but this looks great!
Bev, yes. You can set it right in the pan. The body of it goes slightly past the bulb so you can rest it on the bottom of the pan without worrying about the bulb hitting the bottom.
Ooops! If I had read the entire recipe, I would have known that you “set the thermometer in the pan”! 🙂
Anna, I have a question about the thermometer. Can you simply set this one in the saucepan? I have a candy thermometer that I have to hold and it’s a pain in the…well, you know! I don’t make alot of candy, but I do have a recipe for Crunchy Peanut Brittle that I make for the holidays. I think it tastes so much better than the peanut brittle I remember eating as a kid. And, it has chocolate & peanut butter morsels in it. Tastes more like toffee to me!
Veuve, this is probably a good candy to start with. It’s easier than traditional scratch fudge but trickier than peanut brittle. It taste better than both.
Joe, I am glad you are still making it. I’ll be looking for some fabulous pictures on your blog.
Southernnole, you are quick! I’m happy to hear that you made it without any problems. Since you are from GA, I think you should know that you can incorporate toasted pecans or other nuts as well. I never leave out the almonds, though.
Laurel, I’m surprised the BH&G toffee was hit or miss since they usually run such thorough tests in their kitchen. I’m guess that recipe was one where you poured the toffee over the nuts. This is one of the only ones I know of where you actually boil the nuts in the hot sugar/butter mixture.
I just ordered the deep-fryer thermometer and plan to give this a try during the holidays. I’ve made a BH&G nut rocha before, sometimes it’s worked and most of the time it hasn’t. A candymaker I am not! But I’m willing to try again.
My girls and I made this toffee today. It was great – I don’t make a lot of candy so I was very happy when this batch turned out. We are adding it to our holiday baking list. Thank you!
We use a version of Anna’s roca each year – they have already started asking when we will start making it. This is one you simply can’t pass up!
Sheila, make sure to report back. I’m trying to write the directions for this so that anyone can make it.
Drew, I don’t know. I was kind of thinking I’d open a nightclub.
There’s a local brand of toffee sold here in town under the name “Austin Toffee Company”. I think her recipe might be similar to mine. I can’t get myself to try it.
Jill, you’ll totally dig the new deep fry thermometer. It’s totally worth the $10.
I’ve never had much luck candy-making, but you’ve just convinced me to give it a shot. 🙂 I can do it… right?!
My grandma makes toffee every year. She gave me the recipe and I have never been able to make it work. I learned my lesson after using a plastic spoon to stir it one time and melted it into the toffee! The deep fryer thermometer is a good idea. I’ve never had much luck with my candy thermometer.
This looks great! You’ve got to open a cookie/candy store in Austin. Please? LOL!