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Aunt Rose’s Fantastic Butter Toffee

I don't live in the country, but I love everything about it—especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. —Kathy Dorman, Snover, Michigan
Aunt Rose’s Fantastic Butter Toffee
Aunt Rose's Fantastic Butter Toffee Recipe photo by Taste of Home
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  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    32 pieces
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Ingredients

  • 2 cups unblanched whole almonds
  • 11 ounces milk chocolate, chopped
  • 1 cup butter, cubed
  • 1 cup sugar
  • 3 tablespoons cold water

Directions

  • Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate.
  • In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally.
  • Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.



Test Kitchen Tips
  • Sometimes when you make toffee, the ingredients separate during cooking and there is a buttery layer on top and a thicker layer underneath. To save the batch of toffee, add about 1/2 cup hot water and stir until well blended. Continue cooking as directed.
  • Check out more homemade candy recipes your family will love.

    • Editor's Note
    We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
    Nutrition Facts
    1 ounce: 177 calories, 13g fat (6g saturated fat), 17mg cholesterol, 51mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 3g protein.

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