Dessert: United States – Chocolate-Covered Almond English Toffee

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (240 ml) (2 sticks / 8 oz (226 g)) unsalted butter, cut into pieces
1 cup (200 g) granulated sugar
1 / 4 tsp (1.25 ml) kosher salt
2 tbsp (30 ml) water
1 tsp (5 ml) pure vanilla extract
1 1 / 2 cups (360 ml) toasted chopped almonds, divided
8 oz (225 g) semisweet chocolate chips (about 1 1 / 3 cups (320 ml))
Flaky sea salt, for sprinkling (optional)

Show original ingredient measurements

1 cup (2 sticks / 226 g) unsalted butter, cut into pieces
1 cup (200 g) granulated sugar
1 / 4 tsp kosher salt
2 tbsp (30 ml) water
1 tsp pure vanilla extract
1 1 / 2 cups toasted chopped almonds, divided
8 oz / 225 g semisweet chocolate chips (about 1 1 / 3 cups)
Flaky sea salt, for sprinkling (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prep a 9x13-inch pan by lining it with parchment, leaving overhang for easy removal. Scatter 1 cup (240 ml) of the chopped toasted almonds evenly over the bottom.
In a heavy 3-quart (2.88 L) saucepan, combine butter, sugar, salt, and water. Cook over medium heat, stirring constantly with a heatproof spatula until the butter melts and the mixture comes to a steady boil.
Clip on a candy thermometer and continue cooking, stirring constantly, until the toffee reaches 295–300°F (hard-crack stage) and turns deep amber, 8–12 minutes. If you see any separated butter, keep stirring; it should come back together as temperature climbs.
Remove from heat and carefully stir in the vanilla (it will bubble). Immediately pour the toffee over the almonds in the pan and quickly spread into an even layer.
Sprinkle chocolate chips evenly over the hot toffee. Let sit 2 minutes to melt, then spread the chocolate smooth. Sprinkle the remaining 1/2 cup (120 ml) almonds over the top and a pinch of flaky sea salt if using.
Cool at room temperature until fully set, 1–2 hours (or refrigerate 20–30 minutes). Lift out by the parchment and break into pieces.
Store in an airtight container at room temperature for up to 2 weeks (separate layers with parchment to prevent sticking).

Prep a 9x13-inch pan by lining it with parchment, leaving overhang for easy removal. Scatter 1 cup of the chopped toasted almonds evenly over the bottom.
In a heavy 3-quart saucepan, combine butter, sugar, salt, and water. Cook over medium heat, stirring constantly with a heatproof spatula until the butter melts and the mixture comes to a steady boil.
Clip on a candy thermometer and continue cooking, stirring constantly, until the toffee reaches 295–300°F (hard-crack stage) and turns deep amber, 8–12 minutes. If you see any separated butter, keep stirring; it should come back together as temperature climbs.
Remove from heat and carefully stir in the vanilla (it will bubble). Immediately pour the toffee over the almonds in the pan and quickly spread into an even layer.
Sprinkle chocolate chips evenly over the hot toffee. Let sit 2 minutes to melt, then spread the chocolate smooth. Sprinkle the remaining 1/2 cup almonds over the top and a pinch of flaky sea salt if using.
Cool at room temperature until fully set, 1–2 hours (or refrigerate 20–30 minutes). Lift out by the parchment and break into pieces.
Store in an airtight container at room temperature for up to 2 weeks (separate layers with parchment to prevent sticking).