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Fool-proof and utterly addictive, this almond butter toffee slathered with dark chocolate is unbelievably easy to make.

Best Butter Toffee

With bits of golden roasted almonds held together by crunchy butter toffee, all slathered in dark chocolate, this sweet treat is as easy to make as it is addictive.
Course Dessert
Cuisine American
Level Intermediate
Main Ingredient Nuts
Diet Gluten-Free, Pescatarian, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 large pieces
Calories 331kcal


  • 160 grams whole almonds
  • 200 grams cultured unsalted butter
  • 2 tablespoons water
  • ¼ cup corn syrup
  • ¼ teaspoon salt
  • 200 grams granulated sugar
  • 1 teaspoon vanilla
  • 100 grams dark chocolate roughly chopped


  • Preheat the oven to 350 degree F. Put the almonds on a baking sheet and roast for 12-14 minutes, stirring once in the middle to ensure they brown evenly. When the almonds are golden brown and fragrant, remove the pan from the oven and allow the almonds to cool.
  • When the nuts are cool, put them in a food processor and pulse until chopped into 1/8-inch pieces. You can also do this with a knife.
    Pulse the almonds in a food processor to chop into small pieces.
  • Line a 9x9 baking pan with parchment paper.
  • Add the butter, water, corn syrup, and salt to a heavy bottomed pot over medium heat and melt the butter, stirring to keep the mixture emulsified.
    To make the toffee, melt the butter, corn syrup, water and salt.
  • Add the sugar into a mound in the center, being very careful not to get any sugar crystals on the sides of the pot. Cover with a lid and cook without stirring until the sugar is dissolved.
    To prevent the sugar from crystallizing before it caramelizes, mound it in the center of the pot and don't let any sugar get on the sides.
  • Remove the lid, turn down the heat to medium low and cook, stirring continuously until the toffee reaches 300 degrees F.
    Stir the sugar and butter mixture continuously until the toffee forms.
  • Remove the pot from the heat and stir in the vanilla and half of the almonds.
    Add the chopped roasted almonds to the butter toffee.
  • Pour the butter toffee onto your lined baking sheet and spread into a 1/4-inch thick sheet. Be very careful as the toffee is a hot and sticky!
    Spread the English toffee out onto a parchment lined pan.
  • Distribute the chocolate over the top of the toffee in a roughly evenly layer and let it melt.
    Melt the chocolate on top of the warm toffee.
  • When the chocolate has melted, spread it into an even layer on top of the toffee.
    Spread the melted chocolate to coat the toffee evenly.
  • Sprinkle the rest of the almonds on top of the melted chocolate and let the toffee cool completely. 
    Top your butter toffee with the rest of the roasted almonds.
  • Break the toffee into pieces and enjoy!
    Break the butter almond toffee into piexes using either your hands or a hammer and wedge.


Calories: 331kcal | Carbohydrates: 28g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 36mg | Sodium: 56mg | Potassium: 157mg | Fiber: 2g | Sugar: 24g | Vitamin A: 415IU | Calcium: 46mg | Iron: 1.5mg