Calling all dessert lovers: prepare to embark on a culinary journey with our delectable Almond Chocolate Toffee. This tantalizing treat combines the richness of chocolate, the crunch of toffee, and the subtle nuttiness of almonds, resulting in a symphony of flavors that will leave your taste buds begging for more. Our comprehensive guide features not only the classic Almond Chocolate Toffee recipe but also exciting variations that cater to different dietary preferences and add unique twists to this timeless confection. Indulge in the traditional version, explore the gluten-free alternative, and satisfy your sweet tooth with the irresistible vegan option. Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice bakers can create these delectable treats with ease. Get ready to impress your family and friends with homemade Almond Chocolate Toffee that's sure to become a favorite in your dessert repertoire.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE-COVERED ALMOND TOFFEE BARS
Provided by Food Network
Categories dessert
Time 3h25m
Yield 1 (2-pound) block, 10 by 13 inches
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat oven to 375 degrees F.
- Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
- Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
- Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
- Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
- While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
- When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
- Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.
PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE
Provided by Sarah Patterson Scott
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Bake Christmas Thanksgiving Kid-Friendly Frozen Dessert Almond Spice Pumpkin Fall Family Reunion Cinnamon Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
- For filling:
- Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For bark, sauce, and topping:
- Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
- Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
- Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.
TOFFEE-CHOCOLATE-ALMOND BARS
Make and share this Toffee-Chocolate-Almond Bars recipe from Food.com.
Provided by Dancer
Categories Bar Cookie
Time 1h2m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
- Grease and flour the foil.
- Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
- Pour them out of the pan and set aside.
- Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
- Sift together the flour, baking powder and salt.
- In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
- Beat in the egg, vanilla and almond extract.
- Beat in the flour mixture.
- Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
- Scrape the batter into the prepared pan and spread it evenly.
- Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
- (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
- Some people might like the bars that way; they're certainly gooey, but they really aren't done.
- Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.
CHOCOLATE-COVERED ALMOND TOFFEE
Provided by Joe Miller
Categories Candy Chocolate Nut Dessert Freeze/Chill Quick & Easy Almond Winter Chill Edible Gift Simmer Gourmet Montana Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 lb
Number Of Ingredients 9
Steps:
- Pulse almonds in a food processor until coarsely chopped, then transfer to a small bowl. Pulse walnuts in food processor until finely chopped and set aside.
- Finely chop 1 bar of milk chocolate and 1 bar of bittersweet chocolate with a large knife, then combine in a bowl. Repeat with remaining 2 chocolate bars and combine in another bowl.
- Butter a large baking sheet and put on a heatproof work surface. Bring butter, sugar, and water to a boil over moderately high heat, whisking until smooth, then stirring occasionally, until mixture is golden and registers 300°F on thermometer, 20 to 30 minutes.
- Immediately stir in almonds, then carefully pour mixture onto center of prepared baking sheet (use caution when pouring hot liquids). Spread toffee into a 15- by 12-inch rectangle (1/4 inch thick) with a heatproof spatula, smoothing top, and let stand 1 minute, then sprinkle 1 bowl of chopped chocolate evenly on top of hot toffee. Let stand until chocolate is melted, 4 to 5 minutes. Spread chocolate evenly using a heatproof rubber spatula or an offset metal spatula. Sprinkle half of walnuts evenly over melted chocolate, then cover with a sheet of wax paper or parchment.
- Wearing oven mitts, invert second baking sheet over toffee and carefully invert toffee and sheet. If toffee does not release itself, use a spatula to loosen it. Sprinkle remaining chocolate on top to melt, then spread (as above) and sprinkle with remaining walnuts. Place a sheet of wax paper or parchment on top and press lightly to help nuts adhere. Freeze toffee on baking sheet until chocolate is firm, about 30 minutes. Break toffee into pieces, then transfer to an airtight container and keep at room temperature.
WHITE CHOCOLATE ALMOND TOFFEE
Make and share this White Chocolate Almond Toffee recipe from Food.com.
Provided by JoliePie
Categories Candy
Time 1h10m
Yield 2 1/4 lbs, 10 serving(s)
Number Of Ingredients 5
Steps:
- Line a 15x10x1" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray. In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water. Heat over medium heat to melt butter. Increase heat to med-high and insert candy thermometer.
- Cook mixture about 12 minutes until golden brown and temp reaches 300°F DO NOT STIR. Remove from heat and remove thermometer. Carefully stir in 1c. chopped almonds.
- Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30mins.
- Melt half of the chocolate in microwave on High for 45 seconds. Stir to smooth. Spread over top of cooled toffee. Refrigerate 20 minutes until firm.
- Once bar is firm, flip over onto a piece of wax paper; remove foil. Microwave remaining chocolate on High 45 seconds and stir to smooth. Spread over toffee bar; sprinkle with remaining 1/4c. almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.
- Once chocolate is firm, break bar into 2.5" pieces. Store airtight at room temperature up to 1 month.
Nutrition Facts : Calories 550.9, Fat 36.6, SaturatedFat 18.8, Cholesterol 53.6, Sodium 81.3, Carbohydrate 54.5, Fiber 1.6, Sugar 51.4, Protein 5.2
CHOCOLATE-DIPPED ALMOND-TOFFEE MOONS
Surprise your guests with these moon shaped cookies packed with almonds and dipped in chocolate - a delicious dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 60
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. In large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until well blended. Stir in 1/2 cup toffee bits.
- Shape dough into 1-inch balls. Shape each ball into 2-inch-long log; bend into crescent shape. On ungreased cookie sheets, place crescents 1 inch apart.
- Bake 13 to 15 minutes or until set and bottoms are golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In 1-cup microwavable measuring cup, microwave chocolate chips and shortening on High 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip 1 end of each cookie halfway into melted chocolate, letting excess drip off. If desired, sprinkle additional toffee bits over chocolate. Place on waxed paper or cooking parchment paper until set.
Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 3 g, TransFat 0 g
CHOCOLATE ALMOND ENGLISH TOFFEE
This is another of my Mom's recipes that is so good. Hope you enjoy. Prep time is estimated and cooking time is based on how long it takes to harden in the frig.
Provided by Nimz_
Categories Candy
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except the Hershey Bars.
- Cook in heavy pan over high heat.
- Stir until shade darker than brown sugar- about 10 to 12 minutes.
- Pour onto cookie sheet and spread with back of wooden spoon to all edges.
- Crush five Hershey Bars and spread over the top.
- Refrigerate immediately for about an hour or until cool.
- When harden, break into pieces and store in air tight container.
- Best if kept in refrigerator.
CHOCOLATE ALMOND TOFFEE BARS
Steps:
- - Preheat oven 350F - Grease jelly roll pan - In bowl mix flour, sugar, butter, vanilla, & egg. - Beat on low until mixed. - With floured hands, pat dough into pan, cut into 36 bars - Bake 20 minutes - Meanwhile lightly toast almonds - Remove toffe crust from oven and sprinkle with chocolate & almonds - Cool and re-cut
CHOCOLATE-ALMOND TOFFEE
Steps:
- Prepare 1-2 trays with waxed paper, foil, or parchment, sprayed lightly with nonstick cooking spray. Melt butter on low heat. Add the sugar, saltwater and syrup. Increase the heat slightly and stir and heat until mixture reaches 260 degrees on your candy thermometer. Add 1⁄8 of the almonds and continue cooking until mixture is 305 degrees. Once the mixture reaches 305, remove from heat and pour onto your prepared pan. Let cool completely. When the candy has cooled break into pieces. Using a knife or your food processor, chop the remaining almonds into small pieces. Melt the chocolate in your microwave at 11/2 - 2 minute intervals, checking and stirring until just melted. Dip the toffee into the melted chocolate then press the chocolate-coated candy into the nuts.
Tips for Making Almond Chocolate Toffee:
- Use fresh ingredients: Fresh chocolate and toffee will give you the best flavor.
- Don't overcook the toffee: The toffee should be a light golden color, not dark brown.
- Be careful when adding the chocolate: The chocolate should be melted and slightly cooled before adding it to the toffee. Otherwise, it will seize and become grainy.
- Don't overmix the chocolate and toffee: Overmixing will make the toffee tough.
- Let the toffee cool completely before cutting it: This will help to prevent it from crumbling.
Conclusion:
Almond chocolate toffee is a delicious and easy-to-make candy that is perfect for any occasion. With a few simple ingredients and a little time, you can create a sweet treat that will be enjoyed by all. So next time you're looking for a special dessert, give almond chocolate toffee a try.
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