Chocolate Toffee with Almonds

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If there was ever a candy that was made for the holiday season, this has got to be right near the top of the list!

One of our favorite culinary components of the holidays is Christmas candy. Our family has a tradition of feasting on a big bowl of chili and homemade cornbread on Christmas Eve, and then enjoying these delectable sweet treats while opening gifts. We do recommend doubling or tripling the recipe as it always goes fast! Happy Holidays!

A close-up view of a stack of square chunks of chocolate toffee with almonds sitting on brown wax paper.

How To Make Chocolate Toffee with Almonds


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The Ingredients You Will Need

There are really just a handful ingredients needed to make the classic candy. Here’s what you’ll need to have on hand:

Nuts – We love sliced almonds, but you could use whatever your favorite nut it. Pecans are delicious.
Butter – Unsalted (and a little water)
Sugar – Granulated
Milk chocolate – We love Hershey’s milk chocolate bars, but you could also use morsels (used in cookies). Dark chocolate and white chocolate are delicious, too.
Coarse sea salt – This is optional, but we love the depth of flavor it adds.

EXPERT TIP: The most important part of making perfect toffee is to start by heating the butter, water, and sugar over low heat. Once it starts to gently boil, keep gradually increasing the heat (not too fast) until you reach a peanut butter color, and most importantly, your candy thermometer reaches 305°F.

Warm toffee being poured from a metal bowl onto sliced almonds spread over parchment paper on a silver baking pan.

Tips for Making Perfect Chocolate Toffee

Use a Candy Thermometer – To ensure the toffee reaches the correct temperature and consistency, use a candy thermometer to monitor the cooking process closely.

Stir Consistently – Stir the toffee mixture constantly to prevent it from burning and to ensure even cooking.

Allow Proper Cooling Time – Allow the toffee to cool at room temperature or in the refrigerator until it reaches the desired hardness before breaking it into pieces. We recommend at least 1 to 2 hours.

EXPERT TIP: Have your chocolate bars unwrapped and ready to go before you start making the toffee. Once you pour the toffee over the almonds you need to immediately place the chocolate over the hot toffee. And then wait a few minutes, and then start smearing the melty chocolate with a spatula or knife.

Two small red spatulas being used to smear Hershey chocolate bars that are partially melting over a layer of warm toffee on top of almond slivers.

How To Serve and Store

It’s very important to allow the toffee to completely harden before storing and serving. Otherwise, the chocolate will be soft and make guests have messy fingers.

We use a large sharp knife to cut the toffee into square or rectangluar pieces. You could also break the bark into pieces with your hands.

Store them in holiday tins or any kind of container with a tight-fitting lid. We like to keep ours refrigerated, but that’s not completely necessary.

An overhead view of a rectangular shape of sliced almonds topped with toffee and then melted chocolate.

Other Holiday Sweet Recipes to Try

We just love the holidays. And these sweet creations are part of the reason why. These are some of our favorite recipes and we’re certain you and your loved ones will feel the same way:

Red Velvet Sandwich Cookies
Grandma’s Red Velvet Cake
Christmas Bundt Cake
Holiday Spiced Nuts
Biscotti with Pistachios and Cherries
Traditional Pecan Pie
Sweet Potato Pie with Pecan Topping
Homemade Monkey Bread

These are all perfect for celebrating the holiday season. But, in the meantime, aren’t these sweet treats grabbing your eye?

A close-up view of a pile of chocolate toffee with almond and sea salt in a festive red and white checkered Christmas tin.

We have loved this chocolate toffee during the holiday season for many, many years.

It is fun to prepare, and be sure to follow these steps closely, and you’ll get perfect toffee every single time. Be sure not to cook the butter and sugar mixture over too high of heat.

Merry Christmas to all and the happiest of holidays to your family from ours!

An overhead view of a Christmas candy tin filled with square pieces of chocolate toffee with red ribbon along the side of the tin.

Ready to make the best holiday sweet treat this side of the North Pole? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a stack of square chunks of chocolate toffee with almonds sitting on brown wax paper.

Holiday Chocolate Toffee

Chocolate Toffee with Almonds is the perfect holiday sweet treat. It's super easy to make and is everyone's favorite candy! Be sure to top it off with some nice coarse sea salt, or finishing adds a layer of flavor that is incredible.
5 from 2 votes
Print Pin Rate
Course: Candy
Cuisine: Holiday Dessert
Keyword: Christmas candy recipe, how to make toffee, toffee
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting / Chill Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 8 people
Calories: 413kcal


  • Parchment paper
  • Candy thermometer


  • cups almonds sliced
  • 1 cup unsalted butter 2 sticks
  • 2 tbsp water
  • 1 cup sugar
  • ½ tsp vanilla extract
  • 7 milk chocolate bars unwrapped
  • coarse sea salt optional


  • Place a piece of parchment paper (about 10x12") on a baking pan or cutting board.
  • Spread the almonds across the parchment paper.
    1½ cups almonds
  • In a medium-sized saucepan, melt the butter with the water sugar over low heat stirring frequently. Once the mixture starts to gently boil, slowly and gradually increase the heat. Use a candy thermometer to keep an eye on the temperature of the toffee. The mixture should begin to turn an amber color. Stir continuously, but not too vigorously. Once the temperature reaches 305°F, take the pan off the heat and stir in the vanilla extract. Once combined, immediately pour the toffee over the almonds.
    1 cup unsalted butter, 2 tbsp water, 1 cup sugar, ½ tsp vanilla extract
  • Place the unwrapped chocolate bars over the warm toffee. Let it rest for about 5 minutes. Use a spatula (or the back of a spoon) to smear the melty chocolate until smooth.
    7 milk chocolate bars
  • Sprinkle the sea salt over the top, if desired. We think it adds great flavor, but don't overdo it!
    coarse sea salt
  • Allow the chocolate toffee to rest on the counter or in the refrigerator for 1 to 2 hours (or overnight) until fully set and solid.
  • Use a sharp knife to cut the toffee into pieces (or break it up with your hands).
  • Store in a container with a tight-fitting lid.


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel
The most important thing to remember when making the toffee is to keep the temperature low, especially at the beginning. After the butter melts, bring the heat up just enough for the mixture to barely come to a boil. Then, slowly and gradually, continue increasing the heat until it turns the color of peanut butter and most importantly, reaches 305°F on your candy thermometer. 
If your butter and sugar separate during the heating process, add 2 teaspoons of water and use a whisk to vigorously mix the mixture. This should help bring it back together. 
Be sure to let the chocolate completely cool before breaking up the toffee. We keep the toffee in a container in the fridge, but, you can also store it on the counter. 
The toffee will keep for a couple of weeks. 


Calories: 413kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 876mg | Potassium: 204mg | Fiber: 3g | Sugar: 26g | Vitamin A: 709IU | Calcium: 80mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This post was originally published in December 2017, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in December 2023!


  • Mine just didn’t harden completely any ideas how to salvage it is in sheet just very sticky hard to cut not hard enough

  • I tried making that toffee recipe from your video, but it didn’t turn out like yours. It may sound weird, but it tasted super bitter or salty..or something in between..way saltier than I like things. I just sprinkled the sea salt on top, like you said in the instructions, but the whole thing ended up tasting salty. I’m gonna have to give it another try next week and hope it goes better 🙂

    • Hi Suki! It’s hard to know exactly what happened. The sea salt definitely will add a bit of a salty taste. If the toffee gets too brown, it may turn a bit bitter. This is definitely one of those types of candies that every time you make it, it gets better and better. We hope you try and agina and if you do, please let us know how it turns out! xo

  • Hi, I watched your video and followed your directions to a T. My sugar and butter mixture separated and I could not get it to re-incorporate. Was my heat to hot as the sugar was browning? Yikes…..HELP…!!!

    • Hi Mary! So so sorry you had a problem. The toffee can be a little tricky. It probably was a little too hot. We keep it just warm enough so it simmers until it starts to brown. Let us know if you try again and if you have any other questions!!

  • Wes & Kris,
    The toffee bark recipe I use has peanuts and pretzels, in lieu of almonds. The butter and sugar, I bring to a soft rolling boil and then stop stirring for 3 minutes. I then pour over the nuts & ‘zels, pop into a preheated 375C oven for 5 mins, then immediately sprinkle 2 cups semi-sweet chocolate over the top. Once melted, I spread the chocolate over the top, set up in freezer for half an hour, and then break up. Next year, I am going to try your take on it! 🙂
    Happy Christmas from Claire & Trev in NS xoxo

    • Hi Jennie, thank you!! And sorry for the delayed response. We take it off just as it starts to thicken. After you pour it over the almonds, and then add the chocolate, it all dries and becomes solid. Hope this helps! Sorry couldn’t be more exact!! Best, Kris & Wesley

    • Hi Cathy,

      I’m so sorry to hear that! What happened when you made it? Sometimes the butter starts to separate, but if you stir it pretty vigorously and then pour right onto the almonds, it will still set and harden nicely. I’ve made it before using a stick and a half of butter, and that works, too. You just have to be careful to not let it thicken too much because it will then quickly burn.

  • 5 stars
    Done and done. Recipe saved, and on the menu for my “Canapes, Candy & Christmas Cap” party. Thank you so much, and Happy Holidays to both of you! Love you guys… and all the great recipes.

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