The Perfect Holiday Toffee Recipe

Let me just start out this post by saying, I married up. I mean, let’s be real. As I type this, Brent is making crème brûlée. Making it. Who makes crème brûlée? Brent does.

So, having said that, this toffee recipe is delicious, and we all know that I had nothing to do with it.

How to Make Toffee 2

If you’re anything like me, your recipe goes a little something like this:

  1. Marry a man who cooks.
  2. Sit and watch in amazement.
  3. Give some words of encouragement like, ‘Wow!’ ‘Impressive!’ ‘You’re too good!’
  4. Eat.

If you’re anything like the man I married, your version of the recipe goes more like this:


  • 3 cups (10 ounces) sliced almonds
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 6 ounces fine-quality bittersweet chocolate (not sweetened)


  1. Preheat oven to 350 degrees, and oil a large baking sheet
  2. In a large baking pan, spread almonds evenly and toast in the middle of the oven, stirring nuts halfway through toasting until golden (about 10 minutes).
  3. In a 3-quart heavy saucepan, bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon.  Boil mixture, without stirring, swirling the pan occasionally, until deep golden (about 12 minutes).
  4. Remove pan from heat and stir in two-thirds of the almonds.  Immediately pour toffee onto baking sheet and with an offset spatula spread into a thin layer.  Carefully transfer baking sheet (it will be very hot!) to a rack, and cool toffee.
  5. Chop chocolate. In a double boiler, or small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth. Pour chocolate over cooled toffee, and evening spread with offset spatula.  Sprinkle toffee with remaining almonds.
  6. Chill toffee, uncovered, until firm, about 1 hour.
  7. Break toffee into 2-inch pieces of ‘bark.

How to Make Toffee 3

Remember: Bark keeps, layered between sheets of wax paper in an airtight container at room temperature (or chilled) for about 1 week.

This is the perfect ‘snack-able’ dessert to bring to your Holiday Party!
Let us know if you try it out!

  1. Pin-worthy and I’m pinning it. This looks delicious!

Leave a Reply

Your email address will not be published. Required fields are marked *