Sunday, December 6, 2009

Melt in your mouth Toffee.....

I  got this recipe from a friend on a food message board I belong to. It is originally from and is featured here with a few tweaks...I am no candy maker let me tell you. I had an experience with peanut brittle once that soured me for many years.It was a mess and I threw the whole thing away. I was pissed!  Last year I gave this a go and I have to say it was fabulous. The only problem is I have a hard time keeping it around and not eating it....I will be making this one soon to gift for the holidays. The Silpat leaves marks on the candy...but so is killer any way you look at it. You MUST have a reliable candy thermometer for this. It is worth the purchase.I used to receive toffee as a gift from a friend every year...I have to say this one is better...
Thank you Janine and Becky for turning me on to this recipe...and thank you to the candy gods for giving me another chance at candy making with success!

adapted from Allrecipes

1 Pound butter
1 cup white sugar
1 cup packed brown sugar
1 1/2 cups sliced toasted almonds
2 cups bittersweet chocolate chips 

pinch of kosher salt
1 teaspoon vanilla

1 In a heavy saucepan, combine butter, white sugar, and brown sugar, and salt. Cook SLOWLY over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat. Add Vanilla.
2 While it's cooking, pour and spread out nuts and chocolate chips (if you're using) into an ungreased half sheet pan that you've lined with a silpat or if not, lightly buttered. Pour hot mixture over the nuts and chocolate, and working quickly, spread out to fill pan evenly with a wooden spoon or heat-resistant spatula. Let the mixture cool and break it into pieces before serving.  


  1. I adore toffee with nuts like this and you've given me incentive to buy a Silpat mat and a reliable candy thermometer.

  2. I love toffee and have the same problem with keeping it around. I guess I do keep it around, on my thighs!

  3. Linda you could probably use parchment as well...

    Kate...I am still wearing last years toffee on my tush...:X

    This is easy! And really good!

  4. I believe you, Linda! They sure look melt-in-your-mouth. Incredible!

  5. omg do i want a huge slab of this right now! i am craving chocolate, i shouldn't be looking here before dinner time! a pound of sugar, scary, but makes me tingle too!

  6. is only 2 cups of sugar...BUT a pound of butter!:X

    You have a way of making food sound so sexy girl!
    It is isn't it...:)

    You can vary the nuts...use pecans,white chocolate unstead of the dark or mix the two. White with pistachios....also good...

    Just make it and save some and give the rest away and fast...I ate much more than my share last year...

  7. Linda.....This looks really 'melt-in-your-mouth'. But straight from my mouth to my hips. I'm going to put this on my Christmas list to make for giving as gifts. I missed this recipe on the board didn't see it.:-(

    Thanks for sharing.

  8. I wish I hadn't looked at your blog tonight. Now I'm craving your toffee. Linda that looks sooooo goood. I have to make this for the holidays.

  9. Oh yum... you know how I love toffee!!!

    I need to make this. Thanks for the nudge, Ms. L!

  10. I make soft peanut brittle every year but have never attempted toffee. You've inspired me to give it a try. I have the silpat but not a reliable thermometer. Guess I better track one down. Thanks for sharing this beautiful recipe, Linda.

  11. OOHH the last pic is tantalizing!! they look soooo good Linda.

  12. Thank you my friends...
    Cathy ...tell me about the soft peanut brittle...I would be will to give it a go again...
    The disaster left me scarred...but I think enough time has passed to try again.
    All I can remember was the baking soda hitting the mixture and a huge mass forming in the pot and the whole shebang going right into the was not pretty and it was at 1:00AM if I remember correctly...:)

  13. Hi Linda girl!

    I love this toffee recipe... of course we always called it Auntie Grace's Toffee :) because we forever thought it was HER recipe. Not. lol!

    Yours looks terrific! My mouth is watering... I WISH I could reach right through the screen. Yum!


  14. Dear Linda,
    I have an award for you on my blog. Hope you do accept it.
    Take care,

  15. This toffee is going to be fabulous! I can't wait to make it! I have a 70 year old candy thermometer with a wooden handle... but it still works!

  16. I'm so glad to see this recipe! I've been looking for one that doesn't use corn syrup. Thanks Linda!

  17. Hi, Another Joni Mitchell devotee I see. I have a recipe for caramels made in the microwave that taste better than any other I have tried. You'll have to type it in the upper left corner if you are interested. No thermometers, nothing. Very easy.

  18. Love to see it Donna...and welcome...
    Why not post it on your blog!

    The toffee is not soft like a caramel...would love to try those...
    I was thinking of doing some Fleur de Sel caramels...just have to make sure my caps are in real tight!:)

  19. You did an amazing job! It looks delicious :)