Christmas Chocolate Almond Toffee Christmas Chocolate Almond Toffee

[migration] empty title 472 Image by: [migration] empty title 472 Author: Canadian Living

This is a perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: December 2004



Spread oil on large rimmed baking sheet; set aside.

In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring; boil, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes. Remove from heat.

Whisk in cocoa; stir in almonds. Quickly spread as thinly as possible on prepared pan. Let cool completely. Break into pieces. (Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 74 mg
  • Protein 1 g
  • Calories 130.0
  • Total fat 9 g
  • Cholesterol 22 mg
  • Saturated fat 5 g
  • Total carbohydrate 12 g


  • Iron 1.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 6.0
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Baking & Desserts

Christmas Chocolate Almond Toffee