Recipe By nora
Published Dec 16th
Prep 5m Cook 15m Additional - Ready In 20m
Servings 16 servings Calories 222.2

This candy tastes wonderful and takes about 15 minutes to make. My sister and I did three batches in an hour one year for Christmas. I use a cast iron skillet and some times just a few of the almonds to help gauge the readiness.

Recipe Ingredients

  • 1 cup butter
  • 1 ¼ cups white sugar
  • 2 tablespoons water
  • ¼ cup slivered almonds
  • 1 cup chocolate chips

Cooking Directions

  1. 1 Butter a 10x15 inch jellyroll pan.
  2. 2 Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
  3. 3 Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

Nutrition Facts

  • Calories 222.2
  • Carbohydrate 22.6 g
  • Cholesterol 30.5 mg
  • Fat 15.5 g
  • Fiber 0.8 g
  • Protein 0.9 g
  • Saturated Fat 9.2 g
  • Sodium 82.9 mg
  • Sugar 21.4 g


  1. I gave it one star so it's easy to find help when people have problems making it. It's not greasy! If you are saying your toffee is "greasy" that means it SEPARATED! I have read that when it does that, you can add 1 TABLESPOON of HOT water at a time (no more than 5 - Read more ...
  2. This is an excellent recipe, just as is. Do not succumb to the temptation to add less butter. That will result in a product that is not as luxuriously delicious as it could have been. The candy is known in England as "butter toffee." In other words, the butter is the star, and real toffee - Read more ...
  3. Great toffee. (TIP - Before you make this, make sure it's not raining or too humid outside. Make this on a dry day or else the toffee will be sticky hard and not turn out). I would disregard the review about using only half of the butter. You will need two sticks of butter to - Read more ...
  4. This toffee was DELICIOUS and turned out perfectly. I read all of the reviews and decided to follow the correct measurements of the ingredients: 1 cup butter, 1 1/2 cups white sugar, and 2 TB water. I first melted the butter, then added the sugar and water and stirred continually for 5 minutes. Then, I - Read more ...
  5. Yes the butter is right you MUST use a cast IRON skillet and dance little circles around the pan with a WOODEN spoon with big swoops in between!!! It helps to warm the skillet in the oven for a bit too not too hot though. My family(from England) has made toffee every year for the - Read more ...
  6. I haven't made this one yet but it looks similar to the recipe I was using. I recommend using a candy thermometer needs to be 310 degrees for hard crack stage. On my stove/altitude that takes about 15 min. I make it in a non-stick saucepan. After I made it a few times I recognized - Read more ...
  7. After experimenting, here is what I figured out. The toffee turns out amazing if you do two things diffent. First, I used half the amount of butter that was called for. Second, when cooking with sugar, you have to wait for it to caramelize... that means that you should not stop cooking it until it - Read more ...
  8. This toffee turns out perfectly everytime! Just be careful not to over-cook it. It's so rich and buttery! I won 1st place with it at our county fair! I used sliced almonds instead of slivered and also added finely chopped almonds to the top of the chocolate. This is now my #1 toffee recipe!
  9. Although the first batch I made had the oil problem noted by other reviewers I tried again and the next several batches came out wonderful. Only thing I did differently was change pans. The batch where the butter never fully incorporated was made in a non-stick pan. When I switched to regular stainless steel it - Read more ...

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