Salted Dark Chocolate Almond Toffee.

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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. 

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.

Ingredients:

  • 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

Directions:

  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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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 sallysbakingaddiction.com

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. dark chocolate and almonds=deliciousness. This is an awesome way to bring them together!! Thanks for sharing Sally!! Btw, I love your name.. It’s my grandmas name and I’ve always wanted to pretend I was her with her heels and red lipstick. Anyway, love your recipes!!

  2. I read your super long toffee post…it sent me on a tangent seeking new pots and pans…lol…then I couldn’t decide on anything so I did nothing. Analysis paralysis!

    Love this new version…would be DANGEROUS in my house! I don’t think I would be able to stay out of it! 🙂

  3. The toffee is fab! My only problem is that the chocolate separates from the toffee when I break it up. Do you have a solution to this problem?

  4. I try to make it like you said, I follow but it came watery and not getting hard. please tell me what made this not getting like hard and I know my husband going to be disappointed. HELP!

  5. Hi, I made this today and it came good but it didn’t become an amber color. Instead it looks sort of white/light yellow and it’s pull your fillings out chewy, not crunchy and melt in your mouth. Any ideas why this happened?

    1. Did you use a candy thermometer to measure the temperature? It sounds like your toffee was not boiled long enough if it never changed color.

  6. I made this for Thanksgiving with the in-laws. It turned out FANTASTIC!! You’re description of the tempature changes were spot on. I was initially intimidated but the toffee turned out great and received a lot of praise. Thanks for the great direction! Dark chocolate + sea salt + toffee=perfection

  7. What type of butter do you use? I have tried many different types, and find my batches “separate” and the water and sugar/butter mass won’t go back together. Usually happens within 5minutes of it being done which is super frustrating after putting in all that time! I’ll have to try your recipe and see if it works better than my old stand by.

  8. This toffee is absolutely delicious! Every recipe I’ve tried from your blog has been awesome. I was intimidated by the challenge of working with sugar, but your directions were clear and easy to follow! I love, love, love the final product. Thanks for a great recipe!

  9. I’m very unfamiliar with candy making. Tried the recipe, employing your techniques and using digital thermometer, heavy-bottomed pan & silicone mat. It was good ( especially liked the toasted almond flavor), but after initial crunch, became somewhat chewy. Not pull your fillings out sticky, but not the desired crunch/melt-in- your- mouth at all. I wondered if my thermometer was a bit off. Maybe next time cook to 292? Or leave at 290 for a minute or 2? I removed pan from fire immediately upon reading 290.
    Also, could you recommend a minimum amount of sea salt to add at end? I didn’t put enough on at all. ( can’t add salt after it’s set, can you?)
    Many question/comments:
    Slicone mats. Found 2 at BB&B, but one was too large for even a jelly roll pan and the other seemed too small for a larger pan. Does your mat fit pan exactly? Do you find them online in standard pan sizes?
    1.) Can you specify a temperature for the melting the sugar phase ( as long as the thermometer is in anyway)? I was very worried about burning the butter. ” Medium high” is too vague for this newbie.

    1. Hi Nancy! The toffee is definitely supposed to be a little chewy. However, it should hold its crunch. If you decide to make again, you can heat to 292 as you mentioned. The sea salt amount is up to you, I usually add about 1/8 teaspoon. So, not too much but that’s just based on my tastebuds. Add more if you’d like! I suggest measuring your pans and buying the silicone baking mats that fit. They do come in all different sizes, yes. Are you looking for a temperature marking when the sugar is completely dissolved? I don’t know that off the top of my head, unfortunately. I just look to see when it is dissolved.

  10. Made this the other day and absolutely have fallen in love with this recipe. I will be making it more than once that is for sure. I appreciated your step by step instructions and feel like I would have taken it off the burner much earlier if it weren’t for your pictures. I added a few Christmas sprinkles on top of the chocolate for a festive look. The texture of the toffee was absolutely perfect. Thanks for the amazing recipe!

  11. After trying, and failing, another similar recipe for almond toffee. I had to try yours. Thanks to your detailed toffee making instructions and pictures I had great success!! Many thanks!! Just posted a photo to Facebook.

  12. Hey Sally!

    I tried making this toffee this morning. I used a candy thermometer and everything but it never turned amber. I continued nonetheless and when I added the almonds the mixture separated. I stirred constantly until 290 and then took it off. It just didn’t work! Any tips?

    1. Hey Carley! I’m surprised your cooked sugar never changed color? Even reaching such high temperatures. Did you change anything about the recipe at all?

      1. I know it was so odd! No, I followed your recipe to a T. I was even going between the recipe and your pictures. I will just have to try it again!

  13. Sally – I just made this recipe but the toffee temp shot up to past 290 before I could pull it off the stove, and as a result it separated. I put it in the pan anyway, but is it ruined and do I need to start over? (cooling in the fridge now). How can i prevent this from happening again? I guess I was cooking it at too high of a temp. 🙁

    1. Yes, the temp could have been too high. The toffee may not be ruined. Wait until it’s cooled down. If it looks a little off, you can always break it up into small pieces and through it into cookie dough to make toffee cookies.

  14. I just made this and it turned out pretty great! I substituted pecans for the almonds! I unfortunately bought a candy thermometer without something to hold it to the pan, but we got through!

  15. This recipe would have been improved by saying how large the baking sheet needed to be. Ended up using one that was too big and the toffee was too thin. Kind of ruined it.

  16. My first batch was an Epic Fail. It was no fault of your recipe, but of the brand new digital thermometer I had just bought! I ended up putting my old and new thermometer in the next batch and the longer the toffee boiled the new thermometer had readings that were WAY to low. Grrrr, $$$ down the drain! Luckily my old thermometer worked like a charm and this batch came out excellent!! I do have a quick question, I have had toffee that came out chewy….is that from under cooking or over cooking? Thank you for providing wonderful recipes Sally! I have your cookbook and look forward to ordering the candy edition!!

    1. Hey Krissie! Glad you used your trusty thermometer for the 2nd batch and you liked the toffee! Chewy toffee is from undercooking.

  17. Sally…can’t wait to try this! I’m making toffee to sell at a Christmas market. Can this recipe be doubled or tripled and still receive the same results? Thanks, Jeff

  18. I finally took the plunge and made my first batch of toffee today with my new jelly roll sheet, saucepan and silicone sheet! Despite some weirdness with my candy thermometer it came out amazingly well!! I’d planned to take in the bulk of it to work and give some to friends, but considering the amount I’ve consumed already, I’m going to need about three batches to do all that! Thank you for the detailed instructions!
    One thing though, the chocolate was very melty as I tried to break up the pieces and later too. Is there a way to prevent this? 

    1. Krithika, I’m so glad you tried and loved the toffee! There’s no way to really prevent the chocolate from getting melty. It does for me sometimes too! Did you refrigerate the toffee to set the chocolate?

      1. Yes, it was refrigerated for about 40 minutes before I tried to make it into pieces. I added chocolate only on one side, I was too lazy to do it on both sides!

  19. Just made this with my 12 year-old daughter sans the corn syrup and water and it came out like a dream.  Wonderful recipe that will become part of the annual holiday ritual and perhaps even passed down into the next generation.

    Thank you!

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