Recipe courtesy of Donna Gabrilson
1 hr
25 min
Varies by cut size


  • 1 pound unsalted butter
  • 1 pound granulated sugar
  • 1 tablespoon water
  • 8 ounces raw almonds, chopped
  • 1 teaspoon vanilla extract
  • Melted milk and dark chocolates (recommended: combination Belcolade and Callebaut)


In a saucepan, melt the butter and then add the granulated sugar and 1 tablespoon water. Bring the mixture to a rolling boil and cook to 260 degrees F.

Stir in the raw almonds and continue cooking to 290 to 300 degrees F. Remove from the heat and add 1 teaspoon vanilla. 

Pour the mixture onto a sheet pan. Cool and cover with melted chocolate. 


There are recipes that call for roasted nuts. The toffee is cooked to 290 degrees and the roasted nuts are layered on a sheet pan. Next, the toffee is poured over the nuts. We prefer to use raw almonds and roast them in the butter-sugar mixture, which infuses the nutty flavor into the toffee and creates a toffee that isn't overly sweet.

We add a dose of "Vitamin L-O-V-E" which translates to a lot of stirring - absolutely key to a successful batch of toffee. 

We use a combination of both milk chocolate and dark chocolate. Our favorites are Belcolade and Callebaut. Callebaut milk chocolate has caramel undertones and marries nicely with the toffee.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.



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