In winter, when fresh crop almonds fill the farmers’ market stands, there’s no sweeter way to showcase them than in a batch of homemade Almond Butter Crunch Toffee. This classic toffee confection combines buttery caramelized sugar, toasted almonds, and finished with melted chocolate for a treat that’s both elegant and irresistibly crisp. Perfect for holiday gifting, this candy captures the warmth of the season in every golden bite — and it’s surprisingly simple to make at home.
INGREDIENTS:
2 cups raw almonds
1 1/2 cups butter (use fresh, flavorful butter)
1 1/4 cups sugar
1/4 tablespoons light corn syrup
1/2 teaspoon salt
3/4 cup water
1 tablespoon vanilla extract
12 ounces semisweet or milk chocolate, chopped
METHOD:
Preheat the oven to 350°F. Spread almonds on a baking sheet and roast, stirring occasionally, until golden beneath the skins, about 10–12 minutes. Allow to cool, then finely chop.
In a heavy-bottomed saucepan, melt the butter over low heat. Add sugar, corn syrup, salt, and water. Stir gently until the sugar is completely dissolved.
Increase heat to medium-high and cook, stirring constantly, until the mixture begins to boil. Use a pastry brush dipped in water to wash down any sugar crystals on the sides of the pan. Continue cooking and stirring until the mixture turns a deep golden brown and reaches 300°F (hard crack stage) on a candy thermometer.
Remove from heat and quickly stir in the vanilla extract and half of the chopped toasted almonds. Immediately pour the hot mixture into a well-buttered 10 x 15-inch rimmed baking pan, spreading it evenly with a spatula. Allow to cool at room temperature until firm, at least 30 minutes.
While the toffee cools, melt the chopped chocolate in a double boiler or a heatproof bowl set over a pan of hot (not simmering) water, stirring until smooth.
Spread the melted chocolate evenly over the cooled toffee, then sprinkle the remaining chopped almonds on top. Let the toffee stand at room temperature until the chocolate is fully set, about 1 hour.
Gently twist the pan to release the toffee, then break into bite-sized pieces. Store in an airtight container for up to 2 days at room temperature or 1 month refrigerated.
YIELD: About 2 pounds of toffee
GIFT IDEAS:
Classic Candy Tin: Break toffee into chunks and pack in decorative tins lined with parchment paper. Add a festive ribbon and tag reading “Homemade Almond Butter Crunch Toffee – Made with Love.”
Farmers’ Market Basket: Pair a bag of toffee with fresh local almonds, a jar of honey, and a note celebrating the winter harvest.
Holiday Gift Bags: Place pieces in clear cello bags tied with gold or red ribbon, and tuck into stockings or gift baskets.
Chocolate Lover’s Set: Combine with homemade truffles, candied citrus peel, or chocolate bark for an indulgent assortment.
