Dark Chocolate Almond Toffee Recipe Without Corn Syrup
Dark chocolate almond toffee is a delicious blend of rich, buttery toffee, crunchy almonds, and decadent rich chocolate. It has the perfect balance of sweet and slightly bitter notes. It’s sure to satisfy any sweet tooth at first bite.
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This is the best toffee recipe! It is similar to almond roca and was inspired by an old family recipe. However, the original recipe used highly processed ingredients such as refined sugar, corn syrup, and margarine which are not too healthy.
I updated the recipe by replacing the highly processed ingredients with healthier options like sweet cream butter, coconut sugar, dark 70% chocolate, and organic almonds. The result is a treat that still tastes delicious out of this world!
🤍Why you will love this recipe
- Flavor! The combination of dark chocolate and almonds is rich, nutty and delicious.
- It’s easy to make with simple ingredients!
- It’s made with less processed ingredients.
Ingredients
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This is an overview of the ingredients and steps to make this recipe, scroll down for a printable recipe card with exact measurements and instructions.
Here is what you will need
This is an overview of the ingredients and steps to make this easy homemade toffee recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
This post may contain affiliate links. I earn a small commission if products are purchased through links at no additional charge to you.
🛒Ingredients
- Raw Organic Almonds
- Unsalted Butter
- Coconut Sugar
- Dark (at least 70 %) Chocolate
🥄Equipment
- Food Processor
- Heavy 2 Quart Saucepan
- Candy Thermometer
- 9 X 13 Baking Pan
- Rubber Spatula
- Parchment Paper
Here is How to Make Dark Chocolate Almond Toffee
Preheat the oven to 350 degrees f and line a baking sheet with parchment paper.
STEP 1: Spread the almonds on top of the parchment-lined baking sheet. Place the pan in the oven and bake the almonds for for 10 minutes.
STEP 2: While the almonds are in the oven, place the chocolate pieces into a food processor bowl and pulse a few times to break the chocolate up into small pieces.
STEP 3: Once the almonds have been toasted and are cool enough to handle, add them to the food processor and pulse them a few times until they are broken up.
STEP 4: Sprinkle half of the crushed almonds in a single layer on the parchment-lined large baking sheet and then sprinkle half of the chopped chocolate on top.
STEP 5: Melt the butter over medium-high heat in a heavy saucepan. Once the butter melts, reduce to medium heat; add the water and sugar; cook stirring occasionally.
STEP 6: After several minutes of cooking, the sugar will dissolve. Once the sugar dissolves and the mixture transforms into a bubbly, dark-colored syrup, reduce the heat to medium-low heat and watch the temperature closely until it reaches 290 degrees F (soft crack stage). This step can take about 30 to 40 minutes.
STEP 7: Once the thermometer reaches 290 degrees f, carefully and quickly pour the hot syrup mixture evenly over the nuts and chocolate on the baking sheet and smooth it out with a rubber spatula.
STEP 8: Top the toffee mixture with an even layer of chopped chocolate and nuts. Store it in the refrigerator until the toffee is set and the chocolate hardens.
Try these healthier, sweet treats, too! Peanut butter blossoms, old-fashioned butter cookies, and healthy buckeye balls.
Ingredient Notes & Substitutions
Coconut Sugar – This has a light but distinctive flavor and is similar to brown sugar. Coconut sugar is less processed than refined sugar. Since sugar is sugar in any form, coconut sugar can be can be swapped for white sugar one for one.
Unsalted Butter and coconut sugar are the base of this recipe. While coconut sugar can be substituted with white sugar, this recipe has no good substitute for butter.
If you don’t have unsalted butter or prefer a saltier candy, you can use salted butter instead of unsalted butter.
Almonds – Toasting raw almonds before adding them to this recipe adds flavor and a nice crunchy texture to the toffee.
Toasted almonds can replace your favorite toasted nuts, such as walnuts, pecans, cashews, macadamia nuts, or hazelnuts.
Dark Chocolate – Dark chocolate is less sweet than milk chocolate and pairs perfectly with sweet toffee. If you prefer milk chocolate almond toffee, you can replace the dark chocolate toffee with milk chocolate or use semi-sweet chocolate chips.
Recipe Variations
Spicy Dark Chocolate Almond Toffee – Add a pinch or two of cayenne pepper to the chocolate in the food processor.
Salted Dark Chocolate Almond Toffee – Sprinkel sea salt over the melted chocolate layer before it sets. The addition of salt complements the sweetness of the toffee.
Add-ins – Mix in other ingredients to the toffee just before pouring it onto the baking sheet such as shredded coconut, dried fruit, or even a hint of expresso power for a coffee-infused flavor.
How to store dark chocolate almond toffee
Store the toffee in an airtight container in the refrigerator for up to two weeks or at room temperature for one week in a pyrex or glass container.
Freezing is not recommended; we have not tried it.
💡Tips
- The steps for this recipe move quickly once the toffee mixture is ready. Be sure to have all of the ingredients ready and the sheet pan with nuts it close by.
- Use a high-quality saucepan with a heavy bottom to prevent the butter and sugar from burning.
- The size of the saucepan may seem too large for the butter and sugar; however, as the mixture heats up, it will bubble up and expand in the pot.
- Test your candy thermometer in boiling water before making the toffee. Adjust the temperature if the water boils at a temperature other than 212 degrees f.
- Drop the candy thermometer in a glass of warm water after removing it from the toffee mixture for easier clean-up.
The toffee will be ready to pour when it reaches the hard crack stage, which is 300 degrees f. You can also perform a cold water test by dropping a small amount of hot coffee mixture into a bowl of cold water, and if it hardens immediately, it is ready.
Yes, you can make this toffee without nuts altogether. You can also replace the nuts with seeds which is great for those allergic to tree nuts.
It is best to use a candy thermometer to make this toffee recipe for the most accurate results. If undercooked, it will not harden; if it is overcooked, it will become too hard or brittle and can even burn. If you don’t have a candy thermometer, any kitchen thermometer, such as a meat thermometer, will work.
This can happen if the temperature is too high. Making toffee is a slow process that can take about 30 minutes. For the best results, melt everything slowly and gently over medium-low heat. If you notice that the toffee is separating, take it off of the
If the butter separates from the toffee, remove the pan from the heat and stir it constantly to bring it back together. If this doesn’t work try gradually adding a spoonful of water or two at a time. If the toffee separates during the cooling process, let it solidify and wipe off any excess oil. You can break it up and use it in cookies, or on top of ice cream.
This can happen when the toffee has not been stirred properly. While it’s cooking, the toffee needs constant attention and stirring to hold the ingredients together.
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Ingredients
- [1 cup whole almonds]
- [6 ounces 70% dark chocolate]
- 1/2 cup unsalted butter
- [1/2 cup coconut sugar]
- 1 1/2 tablespoons of water
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Arrange the almonds on the baking sheet and bake them for 10 minutes.
- While the almonds are baking, place the dark chocolate pieces into a food processor bowl and pulse a few times to break the chocolate up into small pieces.
- Once the almonds have been toasted and are cool enough to handle, add them to the food processor and pulse a few times until they are broken up.
- Sprinkle half of the crushed almonds in a single layer on the parchment-lined baking sheet and sprinkle half of the chopped chocolate on top.
- Melt the butter over medium-high heat in a heavy saucepan Once the butter melts, add the sugar and water; cook stirring occasionally.
- After several minutes of cooking the sugar will start to dissolve. Once the sugar is fully dissolved and the mixture transforms into a bubbly dark-colored syrup watch the temperature closely until it reaches 290 degrees F (soft crack stage).
- Once the temperature reaches 290 degrees (this can take up to 45 minutes) carefully and quickly pour the hot syrup mixture evenly over the nuts and chocolate on the baking sheet. Use a spatula after it's been poured to smooth it out.
- Sprinkle the hot toffee mixture with an even layer of the chopped chocolate and then the nuts. Place the pan in the refrigerator until the toffee hardens.
Notes
- Use a high-quality saucepan with a heavy bottom to prevent the butter and sugar from burning.
- The size of the saucepan may seem too large for the butter and sugar, however, as the mixture heats up it will bubble up and expand in the pot.
- The last stage of the syrup cooking can seem like it takes forever, be patient and don’t pour the syrup until it reaches 290 degrees.
- If the toffee separates during the cooking process, carefully stir in up to ¼ cup hot water a tablespoon at a time. Stir constantly until the mixture goes back together.
- You can make a big batch of this homemade toffee by doubling all of the ingredients in the recipe and you will need a large baking sheet.
- Test your candy thermometer in boiling water before making the toffee. If the water boils at a temperature other than 212 degrees f, adjust the temperature.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Two things, I love that you used coconut sugar and that you used dark chocolate and like you, I love my toffee loaded with toasted almonds!! A winner!
All my favorite ingredients in one! I would love the entire batch for myself! This is SO delicious!
What size of cookie sheet did you use?
Hi Louise I use a small or medium-sized cookie sheet. The candy will most likely not fill the pan up so you can use any size you want!