Easy Toffee

Toffee is one of those things that Christina Lane used to be too intimidated to make at home. She’d had a few failures, she will admit. When Lane figured out that she could make toffee based on watching the sugar change color instead of using a thermometer, she was a changed woman. Lane makes this often over the holidays, but it’s welcome any time of year.



number of servings
  • 12 Cup whole almonds, toasted Added to
  • 8 tablespoon unsalted butter, plus extra for greasing the pan Added to
  • 12 Cup crystal sugar Added to
  • 14 teaspoon fine sea salt Added to
  • 1 Cup chocolate chips Added to
  • 14 Cup sliced almonds Added to


180 min.
1. Step

First, line an 8-inch square pan with foil and butter the foil generously.

2. Step

Evenly sprinkle the whole almonds across the foil.

3. Step

Next, in a 2-quart saucepan, add the butter, sugar, and salt. Turn the heat to medium and cook, occasionally stirring, until the mixture turns a peanut butter color, about 8 to 10 minutes.

4. Step

Immediately remove the mixture from the heat and pour it over the almonds in the pan.

5. Step

Then immediately distribute the chocolate chips on top of the toffee. Let it rest for 1 minute before using a spatula to smooth the surface of the chocolate. (It’s magic!)

6. Step

Finally, sprinkle the sliced almonds on top.

7. Step

Let the mixture cool in the pan, about 3 to 4 hours, before breaking into pieces and sharing.



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