• 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 4 cups sliced California Almonds, roasted*, divided
  • 1 pound fine-quality bittersweet chocolate
  • 3 ounces milk chocolate or white chocolate (optional)


Oil a large baking sheet. Set aside.

In a large heavy saucepan, bring the butter, sugar, water, vanilla and salt to a boil over moderate heat, stirring with a wooden spoon. Boil the mixture, without stirring, until deep golden, about 12 minutes.

Remove pan from heat and stir in 2 cups roasted almonds. Immediately pour onto reserved baking sheet. Spread evenly and then place into the refrigerator to set.

Chop the chocolate. In a hot double boiler, melt the chocolate until smooth. Pour the chocolate over the cooled almond toffee and spread evenly with an offset spatula.

Spinkle the top with the remaining almonds. If desired, drizzle the top with melted milk chocolate, or white chocolate for contrast.

Chill uncovered until firm, at least 1 hour. Break the toffee into pieces.

*To roast almonds, place a single layer on a baking sheet and bake in a preheated 350 degrees F oven for 10 minutes, stirring at least once to ensure even roasting. Almonds will continue to brown after being removed from the oven.

Recipe reprinted by permission of Almond Board of California. All rights reserved.

RecID 7832

nutrition information per serving

489 calories; 35g total fat; 17mg cholesterol; 43mg sodium; 48g carbohydrates; 7g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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