Go Back

Melt In Your Mouth Toffee

Melt in your mouth toffee is cooked to 300°F for a crisp, buttery bite, then topped with melted semisweet chocolate and finely chopped almonds. Break the firm toffee into pieces for a classic homemade candy treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cooling and standing time 2 hours 2 minutes
Total Time 2 hours 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 187
Ingredients Equipment Method Notes

Ingredients
  

For the toffee
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 2 tbsp water
  • 0.25 tsp fine salt
  • 1 tsp vanilla extract
For the topping
  • 1.5 cups semisweet chocolate chips
  • 0.5 cup almonds dry-roasted, finely chopped

Equipment

  • 1 9x13-inch rimmed baking sheet
  • 1 heavy-bottomed 3-quart saucepan
  • 1 candy thermometer

Method
 

Make the toffee
  1. Line a 9x13-inch rimmed baking sheet with parchment paper.
  2. Combine the butter, sugar, water, and salt in a heavy-bottomed 3-quart saucepan and attach a candy thermometer.
  3. Cook over medium heat, stirring constantly, until the mixture reaches 300°F, about 10 to 15 minutes.
  4. Remove the saucepan from the heat and carefully stir in the vanilla.
  5. Immediately pour the toffee onto the prepared baking sheet and spread it into an even layer.
Add the topping
  1. Scatter the chocolate chips over the hot toffee.
  2. Let stand for 2 minutes.
  3. Spread the melted chocolate evenly over the surface.
  4. Sprinkle the almonds over the chocolate and gently press them in.
  5. Let the toffee cool at room temperature until completely firm, about 2 hours.
  6. Break the firm toffee into pieces.

Notes

For clean pieces, wait until the toffee is completely firm before breaking it. Store airtight in the refrigerator for up to 2 weeks; it can be frozen for up to 2 months. For a dairy-free version, use dairy-free butter and semisweet chocolate chips.