This buttery, crisp toffee topped with chocolate and almonds is a classic homemade candy that comes together with just a few pantry staples.
Prep Time:10 minutesmins
Cook Time:15 minutesmins
Total Time:25 minutesmins
Equipment
1 4–5 quart saucepan
1 Candy thermometer
1 9x13 pan
1 Parchment paper
Ingredients
2cupsgranulated sugar
1 ½cupsbutter (3 sticks)
¼cupwater
2tablespoonswhite corn syrup
¼teaspoonsalt
1teaspoonvanilla extract
6ouncessemi-sweet chocolate
¼cupchopped almondsfor garnish
Instructions
Prep. Line a 9x13-inch pan with parchment paper, leaving some overhang for easy lifting.
Combine toffee ingredients. In a large heavy saucepan, combine sugar, butter, water, corn syrup, and salt. Heat over medium, stirring often, until the butter melts. Attach a candy thermometer without touching the bottom.
Cook to hard crack. Continue cooking and stirring until the mixture reaches 295–300°F (hard crack stage), about 10–15 minutes.
Add vanilla and pour. Remove from heat and stir in vanilla. Quickly pour the toffee into the prepared pan and spread evenly. Let sit at room temperature until firm, about 1–2 hours.
Add topping layer. Melt the chocolate and spread a thin layer over the cooled toffee. Sprinkle with chopped almonds. Allow chocolate to set at room temperature or refrigerate for 30 minutes. Lift parchment to remove, then cut into pieces.
Cool and break. Allow chocolate to set at room temperature or refrigerate for 30 minutes. Lift parchment to remove, then cut into pieces.
Notes
A candy thermometer makes this easy, but you can also use the cold water method: drop a little hot mixture into cold water. If it hardens into a brittle ball, it's ready. But a candy thermometer is so much better!