Salted Dark Chocolate Almond Toffee.

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. 

Salted Dark Chocolate Almond Toffee Recipe on this stuff is addictive!

Toffee. I’m all about it right now. I went on a major toffee kick for a few weeks, making batch after batch after batch. It was a little personal challenge I made for myself: master the art that is stovetop toffee making.

I wrote a lengthy, super detailed post that maybe no one read all the way through because it is snoring-boring long about making toffee. I filled the post with step-by-step photos, troubleshooting tips, and a kick-a$$ (are there children reading?) cinnamon almond toffee recipe. Today, I’m sharing a little spin on that toffee flavor.

It’s all about salted dark chocolate now!

Salted Dark Chocolate Almond Toffee Recipe on this stuff is addictive!

This salted dark chocolate almond toffee is completely worth every single second making it from scratch. It’s the kind of toffee that won’t break your teeth; rather, it’s on the crispy-tender side. Completely melting in your mouth as you chew. Not something you get with all toffee recipes. And that is why I call this one my favorite.

The dark chocolate and toasty almonds are an obvious addition to my butter toffee. I remember eating toffee exactly like this during the holidays when I was growing up, easily demolishing the entire batch over the course of a couple days. And as the weather starts to get cold, I crave salty sweet candy exactly like it. After one taste, you’ll begin to crave this ridiculous-in-the-best-way toffee too.

This recipe is a lot like my cinnamon almond toffee recipe. The only difference is that I spread dark chocolate over the cooling toffee– on both sides!!– and finish it off with a generous sprinkle of crushed toasted almonds and sea salt. I brought it along with me to a book signing last weekend and, naturally, people were going insane over it.

How To Make Cinnamon Almond Toffee

Old-fashioned, authentic toffee making takes some time, some practice, and some patience. Don’t be intimidated. You can absolutely do this if you have just a few special tools. These three items will make your toffee making experience easier, as well as guarantee toffee success. Sweet, sweet success. In case you haven’t read my in-depth tutorial on toffee making, let me list them again:

Candy thermometer. There is no way you can make old-fashioned toffee with no sugar graininess, a hard yet soft texture, and a toffee bursting with the toasty caramelized flavors of properly cooked butter and sugar without this tool. I recommend a digital candy thermometer. The one I own is easy to hook onto my pot and very easy to read. No mistaking temperatures with this particular model. Don’t be scared of a candy thermometer! It’s literally just a thermometer telling you when your candy reaches certain cooking stages. Using a candy thermometer is so much easier and more accurate than using your eyes to detect doneness.

A heavy bottomed saucepan. Oh, the many batches of toffee I ruined from using a cheap saucepan. An ideal saucepan for making today’s candy is one that is deep and thick. Thin pans, which often have hot spots, do not withstand the heat needed for toffee to cook. I burned 1,000 batches of toffee before realizing this. Well, not really. But it sure as heck seemed like it. I have a few pans I use for making toffee: herehere, and here (copper is pricey but it’s awesome for candy making).

A silicone baking mat. This will make your candy making experience much easier. Why? Well, when you pour the toffee out onto a large baking sheet, it is so much easier to spread onto and remove from this slick silicone surface compared to a bare baking sheet, parchment, or aluminum foil. Not only this, I don’t bake cookies on any other surface! Always a silicone baking mat. I own 9 of them. I wish I was joking. I’m ridiculous.

Besides these three items, you’ll also need a wooden spoon, the ingredients, and some self control if you plan to share it or gift it. Ironically, I just told you the other day that I have a lot of self control around desserts. Ugh. That’s a big fat lie when I’m around crunchy chewy dark chocolate toffee. I wanted to devour this entire stack. ↓

Salted Dark Chocolate Almond Toffee Recipe on this stuff is addictive!

I really, really want you to make this. I sound like a walking (typing) advertisement for any and all things toffee. But really! I want your holidays to include homemade toffee and I want you to challenge yourself in the kitchen. Your family, friends, and absolutely anyone with tastebuds will thank you for this recipe. They will get down on their knees and praise your toffee making abilities. Or something like that.

Perfectly salty, sweet, chewy, crunchy, buttery, sugary, toasty dark chocolate toffee bliss.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Salted Dark Chocolate Almond Toffee

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
  • 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 chopped2
  • sea salt for sprinkling on top


  1. 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.
  2. 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.
  3. Line a 12x17 inch jelly roll pan with a silicone baking mat or parchment paper. Set aside.
  4. Melt the cubed butter over medium heat in a 3-quart heavy duty saucepan. Stir occasionally (about every 2 minutes) with a wooden spoon as it melts. Once melted, add the water, sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan. Do not let it touch the bottom of the pan.
  5. Once dissolved, stir occasionally as you bring the mixture to a boil. Once boiling, stop stirring. Rapid bubbles, a thicker consistency, as well as a slightly darker color forms around 235°F (113°C). At the 265°F (129°C, hard ball stage) point, stir in the 1 cup of toasted whole almonds. The mixture may separate when you add the nuts. If it does, temporarily remove the candy thermometer and stir vigorously until it all comes back together. Carefully reattach the thermometer and brush off any candy on the side of the pan with the pasty brush. Cook and stir the candy until it reaches 290°F (143°C, soft crack stage).
  6. Turn off the stove, remove pan from the heat, and pour the toffee out onto the prepared jelly roll pan. Smooth into an even layer. The toffee should be thick and not spread all the way to the edges of the jelly roll pan. Allow the toffee to cool for 5 minutes. Sprinkle half of the chopped chocolate on top. Allow the chocolate to soften and melt from the heat of the toffee, then spread the melted chocolate into a thin, even layer. Sprinkle half of the crushed almonds onto the wet chocolate and press down gently with the back of a spatula to adhere them. Refrigerate for 20 minutes to set the chocolate.
  7. Once set, flip the toffee over as a whole. You should be able to just peel it off the silicone baking mat. Melt the remaining chopped chocolate in the microwave, in 10 second spurts, stirring after each until completely smooth. Spread over the toffee and top with remaining chopped almonds, pressing down gently with the back of a spatula to adhere them. Sprinkle the top with sea salt. Refrigerate toffee again to set the chocolate, about 20 minutes. Once set, slice with a sharp knife or break into pieces-- as large or small as you want.
  8. Make ahead tip: Store toffee in an airtight container at room temperature in a cool, dry place for up to 2 weeks. For longer storage, freeze up to 3 months and thaw overnight in the refrigerator before serving.

Recipe Notes:

  1. I prefer unsalted almonds here; salted are just a little TOO salty for this toffee. Instead, I add a little sea salt on top of the finished toffee (which already has some salt in it). You have control over how much you're adding this way.
  2. I prefer Ghirardelli bittersweet chocolate. You can use quality semi-sweet chocolate instead, either Ghirardelli, Baker's, or your favorite brand. If chocolate chips are more convenient, you can use semi-sweet or dark chocolate morsels instead-- no need to chop them. Since they are not pure chocolate, they are not my first choice for candy making. Pure, quality chocolate tastes best.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

For step-by-step toffee making photos, please see my Cinnamon Almond Toffee recipe. There I walk you through some troubleshooting tips, as well as explain the importance of each ingredient and why I use it. Candy making is chemistry! And every ingredient serves an imperative role in the cooking process.

Instead of almonds and sea salt, sprinkle the dark chocolate almond toffee with festive sprinkles during the holidays! I admit, I din’t spread chocolate on the bottom of this batch. I used it all on top.

Homemade almond toffee with dark chocolate and Christmas sprinkles-- such a wonderful make ahead homemade gift!

Homemade almond toffee with dark chocolate and Christmas sprinkles-- such a wonderful make ahead homemade gift!

Also something you need to try… (award winning) Salted Caramel Dark Chocolate Cookies

Salted Caramel Dark Chocolate Cookies by

Salted Dark Chocolate Almond Toffee Recipe on this stuff is addictive!

Salted Dark Chocolate Almond Toffee Recipe on this stuff is addictive!

Salted Dark Chocolate Almond Toffee Recipe on this stuff is addictive!



  1. RMF on December 9, 2015 at 1:33 pm

    This looks delicious! I LOVE chocolate and toffee, however I really don’t care for salted chocolate or salted caramel. To make regular chocolate toffee, do I just leave the sea salt off the top and leave in, reduce, or omit the 1 teaspoon of salt?

    Also, I’ve noticed that all toffee recipes include some kind of nut. How important are the nuts? Could the nuts in the toffee be excluded? 3/4 of my family are not fond of nuts, and my teenaged son won’t eat anything with nuts in it!

    • Sally on December 9, 2015 at 6:10 pm

      Just leave off the salt on top. You can reduce the salt in the actual toffee to 1/2 teaspoon. You can leave out the nuts, too!

      • RMF on December 9, 2015 at 10:17 pm

        Thanks, Sally! I’m looking forward to trying it!

  2. Evelyn Boyar on December 9, 2015 at 10:52 pm

    Everything went well despite the separation of the butter after I added the nuts at 360F. Despite vigorous whisking, it did not completely incorporate. I just drained off about a tablespoon of the butter that separated after the mixture cooled off. This toffee came out picture perfect and absolutely delicious anyway!
    Thank you for this recipe!

  3. Donna Howard on December 11, 2015 at 3:54 pm

    Hey Sally, I know you’re going to laugh but I was like, hey, where’s the saltine crackers!! ha ha — (I do have your recipe for that one which I think I’m making tomorrow!!)

    • Sally on December 12, 2015 at 11:29 am

      Haha! This recipe is real toffee. Not the shortcut version. Though I love both equally. How good is that saltine toffee?!

      • Donna Howard on December 12, 2015 at 1:20 pm

        Yeah, anytime a candy thermometer is mentioned I zone out – even thought I got one last Christmas (and yet to use it). So today I went with the Rainbow M&M — can’t go wrong with those!! And the ‘cheater’ toffee!!! ha ha. Merry Christmas to you Sally – I know it’s going to be great with your new hubby!! Have fun!! (And the weather in MD is awesome as it is in VA!!)

  4. Angie on December 13, 2015 at 1:50 pm

    Hi Sally! So I just made your pumpkin spice toffee, and I thought I should share with you my first experience with a candy thermometer. I was terrified to use it at first, but once I got it out of the package, I was like, “Oh I can handle this!” Hahaha…anyways, my sister and I strap it to the pot and we realize it’s touching the bottom. Silly me got out the wrong pot to use! So my sister had to hold it in the bubbling butter and sugar while we worried it wouldn’t get an accurate reading. Worked out fine though…the toffee is chilling as I write this. While I was cleaning up though, I had put the thermometer on the counter next to the dish towel. When I went to grab the towel to dry a pan…the thermometer gets knocked off. Crash! Glass everywhere! As I stared in shock, all that I could think of was, “broken thermometer= mercury poisoning= death”. I searched Google while my sister cleaned the mess up; there wasn’t a whole lot of clear instructions on how to clean mercury, but there was a bunch on what kind of health isssues it can give you. I was so panicked. Finally, as I was trying to figure out what we should do after being exposed to mercury…my sister asks if the liquid was tinted red. Yes, of course it was red. Well, apparently the thermometers with red liquid are made with alcohol. We’re not going to die from a candy making catastrophe. Yep, so half the day has gone by and my stress level has already went through the roof! On the bright side, that toffee looks pretty darn good (even if it’s not as pretty as yours). 🙂

    • Sally on December 13, 2015 at 2:09 pm

      Angie, I’m laughing so loud right now at “broken thermometer= mercury poisoning= death”

      THANK YOU for that.

      • Angie on December 13, 2015 at 2:29 pm

        Hahahaha 😀

  5. Faith on December 18, 2015 at 10:55 pm

    Oh that is some good s%@#. Sally is spreading the baking addiction because I could not stop eating it. I’m a very picky cook/baker…and pretty much anything else I do but this one gets a gold star. I used small ice cube trays very lightly sprayed with Pam to mold the toffee into bite size. Then coated with chocolate and sprinkled nuts. Thx for sharing your genius ways. 

  6. Krithika on December 21, 2015 at 6:01 pm

    Hi Sally,
    I made another batch last week to get to work. Everyone loved it!! So much so, that one of the guys told me I could open a candy store if I ever decide on a career change! 
    I have a question though, this time around, the mixture separated stubbornly after adding the almonds, and even though I tried stirring vigorously, the toffee reached 290 F before I knew it. I took it off the hot stove,stirred it hurriedly and poured it onto my cookie sheet, praying that it’d hold together. It did turn out very nicely, but is there something I can do to prevent this? Warm the almonds a touch before I add them in? While it all turned out ok in the end, it was a very stressful five minutes trying to get the mixture to come together and balancing the thermometer. I’d like to avoid that the next time I make this (which will probably be tomorrow!)

    • Sally on December 21, 2015 at 9:18 pm

      Krithika, can I come visit you in your future candy shop?! 😉

      For the stirring– try removing the pan completely from heat while stirring. Warming the nuts would definitely help, too!

  7. marge on December 22, 2015 at 5:12 pm

    made your toffee recipe today after looking at the picture.  Mine sure didn’t come out to look like yours.  Guess my butter separated after reading other comment.  I tried sponging some of the butter off with a paper towels, but it still is soft.  How can ressurect what I have done? Help

  8. Julie on December 25, 2015 at 11:09 am

    fantastic recipe! I used fleur de sel and 70% dark  and it was truly the best thing ever. Goodbye waistline!:-) Hello go to dessert recipe! Thank you!

  9. Rachel on March 7, 2016 at 11:16 am

    Hi, Do you know if this recipe would work with margarine instead of butter? (cooking margarine, not the spread)

    • Sally on March 7, 2016 at 6:32 pm

      Because of the chemical differences, margarine cannot be subbed. You need butter.

  10. Justin Case on March 13, 2016 at 4:09 pm

    I used shaved almonds, because that’s all the store had for some reason. It seemed like because they weren’t whole some started to burn. I don’t know if that’s normal or not.

  11. Paula on March 24, 2016 at 2:17 pm

    So. For all of you out there who are nervous making toffee, DO NOT WORRY. 
    I’m a twelve year old girl. I was real nervous in making this, because last time I did some toffee it was a disaster and it burnt black and took me ages to scrape then toffee that stuck to their pan.
     But this time, with a candy thermometer, it turned out perfect!
     I got a bit nervous at first, but it turned out to be easy. I me sure to under cook  it a bit, because I preffer toffee to be chewy, and it was amazing!

  12. Sammi Harasymchuk on December 17, 2016 at 8:48 pm

    I made this today and it turned out perfectly!!! Thanks for the step by step instructions! I’ve never made toffee before and was kind of scared to do so but this recipe made it so easy! I also made your salted canal pretzel bars and they turned out wonderfully as well! Thanks again and merry Christmas to you and your family!

  13. sarah on March 7, 2017 at 9:37 am

    Hi… looks amazing!
    Do i have to use Corn syrup?
    is there a replacement maybe?

    thank you very much!! 

  14. Rita on May 30, 2017 at 11:55 am

    Sally my family is not fond of almonds. Could I use pecans in place of the almonds? Also could a person use milk chocolate morsels instead of the dark chocolate?

    • Sally on May 30, 2017 at 12:28 pm

      Pecans work (same amount) and milk chocolate works (same amount) Enjoy!

  15. Sue Griffore on September 1, 2017 at 7:54 pm

    Anxious to make this.  Would like your opinion please.  Last Christmas an acquaintance gave us some toffee.  It was nice because it was not break your teeth hard.  You mentioned this is a  softer bite.  Is that because of the small quantity corn syrup?  I like the almonds on top, but not in the toffee.  Is it ok to leave them out without affecting the texture?   Oh….the friend would not share the recipe!! .         thank you

    • Sally on September 2, 2017 at 11:21 am

      Cooking the toffee longer (to a higher temp) would make it harder like a brittle. This temperature is just right. You can leave out the almonds in the toffee, yes. Enjoy!

  16. Ana on November 22, 2017 at 8:01 pm

    If I want to make regular toffee, could I leave out the almonds? Looks amazing!

    • Sally on November 23, 2017 at 9:55 am

      Yep! Just leave them out.

  17. Cathy on December 6, 2017 at 4:20 pm

    Hi Sally:
    Did you ever make this with peanuts so it’s more like a peanut brittle?  I am wondering if that is yummy too?  PS Have you ever made your almond shortbread without the almonds? I’m looking for a plain shortbread.

    • Sally on December 6, 2017 at 6:44 pm

      Peanut brittle is much different from toffee (I have my peanut brittle recipe in my cookbook!) but you can absolutely sub in peanuts for the almonds here. Should be SO good!

  18. Alexandra on December 12, 2017 at 2:32 pm

    Hi Sally! Found this recipe through google & tried it last night. I was nervous making toffee for the first time, but it wasn’t as hard as I thought it would be! The flavor turned out AMAZING. One thing I’d like some help with – when you first bite into the toffee it breaks very easily & the texture is wonderful…it seems like it will melt in your mouth, but then the toffee gets into a ball and gets super sticky (like sticking to teeth). What would prevent this? I did let the heat get up to the listed temp, but wondering if it needed to be cooked longer or something? I also noticed when I poured it on my silicone mat it spread pretty thin (it did go to the edges of the pan in some parts). Thanks for any help!! I definitely want to try my hand again at this delicious recipe 🙂

  19. Mariam on May 7, 2018 at 5:27 pm

    Hello Sally,
    I do not have a candy thermometer, but I do have one of those probe instant-read thermometers. Could I make candy with that, or would I need one that clips to the pan?

    • Sally on May 8, 2018 at 7:02 am

      Hi Mariam! If your thermometer is safe to use with such high temperatures, then it should be suitable for making this toffee.



  1. Mariam on May 7, 2018 at 5:27 pm

    Hello Sally,
    I do not have a candy thermometer, but I do have one of those probe instant-read thermometers. Could I make candy with that, or would I need one that clips to the pan?

    • Sally on May 8, 2018 at 7:02 am

      Hi Mariam! If your thermometer is safe to use with such high temperatures, then it should be suitable for making this toffee.

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