It turned out FANTASTIC!! dark chocolate and almonds=deliciousness. This is an awesome way to bring them together!! This toffee is absolutely delicious!
Wonderful recipe that will become part of the annual holiday ritual and perhaps even passed down into the next generation.
This homemade salted dark chocolate almond toffee is completely over the top in the best way possible. Covered in rich salted dark chocolate, each sweet buttery bite is filled with crunchy toasted almonds.
- 2 cups (340g; 12 ounces) whole unsalted almonds, such as Diamond of California Whole 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
- sea salt for sprinkling on top
- Here are step-by-step photos of making the toffee on the stovetop, so you can see the process and more importantly, the coloring of the toffee as it cooks.
- Preheat oven to 300°F (149°C) degrees. Line a large baking sheet with parchment paper or a silicone baking mat. (Silicone baking mat is preferred.) Spread the almonds onto the sheet and bake for 15 minutes, stirring them around twice during that time. Toasting the almonds brings so much flavor to the toffee. Remove from the oven, allow to cool, and set 1 cup aside. Chop up the other cup of almonds nice and fine. Or pulse in a food processor a few times to break them up. These will go on top of the dark chocolate.
- Line a 12×17 inch jelly roll pan with a silicone baking mat or parchment paper. Set aside.
- Visit Salted Dark Chocolate Almond Toffee @ sallysbakingaddiction.com for full recipe and instructions.