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 sallysbakingaddiction.com-- 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 sallysbakingaddiction.com-- 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 sallysbakingaddiction.com-- 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. 

Print

Salted Dark Chocolate Almond Toffee

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: about 1 pound
  • Category: Candy
  • Method: Baking
  • Cuisine: American

Description

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.


Ingredients

  • 2 cups (340g; 12 ounces) whole unsalted 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

Instructions

  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 12×17 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Almonds: 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.
  3. Chocolate: 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.

Keywords: dark chocolate almond toffee, homemade almond toffee

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!

Salted Dark Chocolate Almond Toffee Recipe on sallysbakingaddiction.com-- this stuff is addictive!

Salted Dark Chocolate Almond Toffee Recipe on sallysbakingaddiction.com-- this stuff is addictive!

Salted Dark Chocolate Almond Toffee Recipe on sallysbakingaddiction.com-- this stuff is addictive!

122 Comments

  1. Salted almond is one of the best things out there, and with toffee, it’s unbeatable!
    I love your step-by-steps. They’re totally food nerdy and awesome and necessary, or otherwise I would be way too scared to even try this! Candy is very intimidating. You make it better!

  2. My heart is telling me to make this immediately but my mind is saying “lupus need to ose ten pounds before the holidays.”

    I always do follow my heart 😉 can’t wait to try!

    xo

  3. My mom would love this! She loves almonds and dark chocolate. Her birthday is on Monday, so it looks like I may need to make some for her 🙂

    1. To be honest, Danielle– corn syrup is imperative. Liquid sweeteners such as honey, agave, maple syrup, molasses do have not the same chemical properties as corn syrup, so I would not recommend those. The only thing that *may* work would be golden syrup.

  4. You mention using Ghiradelli Chocolate…..is that the same as the Ghiradelli Melting/Dipping chips? They are not the size of cho. chips but round pieces melted for dipping. Thanks.

      1. I just made this recipe using these Ghiradelli Melting/Dipping chips (since I couldn’t find bars of dark chocolate) and they worked great and melted perfectly! 🙂

    1. I just made this for my friends today and they loved it. You’re missing out! A teaspoon of corn syrup in an entire pound of toffee is nothing.

      1. Good point, Cindy.  Also, home bakers use corn syrup, not high-fructose corn syrup which manufacturers use and is what you have probably been reading about.   They are not the same thing.

  5. Wow! These look super delicious! I just shared an epic caramel/ toffee fail in my post…guess I should have read your post about it first! 😀 Well, these might be the perfect excuse to try again…Thanks!

  6. Omgoodness!! This looks amazing! (Just like every recipe that you post.) I absolutely read your entire “snoring-boring long” *haha* tutorial on Cinnamon Almond Toffee; I didn’t find it boring, I found interesting and informative. 🙂 Though I did have one question, it might be silly and maybe I somehow missed it, but is there a particular size rimmed baking sheet that you’d suggest? I’d love to challenge myself and attempt this.
    Thank you for your wonderful and witty recipes/blog posts. I’ve quasi-mastered salted caramel sauce thanks to you! I love to bake but never would have attempted it without your step-by-step instructions and PICTURES! I work at a store that sells some baking supplies and I regularly recommend your blog (Sea Salt Caramel Apple Pie Bars for the win!) to customer and then let them know you have a cookbook out as well.
    Thank you again for unknowingly making me just that much braver in the kitchen! I hope that one of these days you can get out to sunny, Sandy Eggo for a signing! 🙂
    Happy Holidays!!

    1. Thanks Jannett! I enjoyed reading this comment, how amazing would a trip to sunny san diego be? I’ll have to entice my book publisher to send me out there. So happy that you find my posts helpful and informative and I’ve helped you conquer some kitchen fears. For the toffee, I always use a rimmed 12×17 baking sheet, also known as a jelly roll pan.

      1. You should definitely entice, entice away! I’m sure any one of your delicious treats would work as a bribe. 😉 I miss the crisp fall weather in the Midwest but I certainly can’t complain about high 70’s during the day and mid 40’s at night…especially with 3 feet of snow on the ground in my hometown. Brrrr…
        Thank you for responding to me so promptly! I’ll be heading to Bed, Bath and Beyond this weekend to hunt for a candy thermometer and the appropriate sized baking sheet. Thanks again!

  7. In reply to your reply, I would love to go get dessert sometime! Or drinks. Or bake. You know, the essentials haha! This toffee does remind me of the holidays because barks seem to be EVERYWHERE. My mom and I were trying to decide whether or not to get the peppermint bark at Williams Sonoma for a solid 10 minutes. We ended up skipping it, but grabbing the pumpkin seed brittle at checkout. Fail. Lol

  8. This recipe reminds me the first time my mom taught me how to make toffee. It was a complete mess but I enjoyed it and fell in love with homemade toffee. It was years ago 🙂 It looks gorgeous, and I love the combination of chocolate and almonds with toffee. And the salted part! Sounds perfection!

  9. Keep me away from this stuff!! This is the kind of ‘snack’ that turns into a meal that turns into most of the batch that turns into lots of cardio…LOL 🙂 Seriously love things like this. Wow, you have willpower 🙂 Pinned!

  10. My sister and I made salted cashew toffee last year for Christmas, but we think our toffee making might be cursed. I ended up with third-degree burns on my hand and she broke a tooth!
    I think we need to break the curse by making this delicious salted dark chocolate version. And perhaps have the ambulance on stand by just to be sure 😉

  11. Wow, this looks so delicious and beautiful!!! My dad loved homemade toffee and fudge. He used to make a big batch of toffee and fudge during the Christmas season. Seeing this recipe reminded me that this will be my families’ first Christmas without him. I think I’ll have to make a batch of both in remembrance of him. Isn’t it funny how we can have such an emotional connection to food? Thanks for the recipe Sally. 🙂

  12. Sally, I discovered your website thru pinterest and am working my way through your recipes. Every single one I have tried is A-MAZING!! I cannot wait to make this toffee for Thanksgiving!

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×