Desserts
Southern
Yield: 1 oz. serving
Author: Tammy Nichols
Butter Toffee - Master Cookbook Recipe # 367

Butter Toffee - Master Cookbook Recipe # 367

This old-fashioned Butter Toffee from Collard Valley Cooks is the ultimate homemade candy. With its rich, buttery crunch, toasted almonds, and smooth milk chocolate, it’s a Southern classic that’s perfect for gifting or keeping all to yourself in the candy jar!

This is recipe #367 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min Chilling Time: 1 hr
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Ingredients

  • 2 cups whole almonds (about 10 oz.)
  • 1 cup salted butter
  • 1 cup granulated sugar
  • 3 Tbsp cold water
  • 11 oz. milk chocolate morsels

Instructions

  1. Toast the Nuts: Preheat your oven to 350°F. Spread the almonds on a baking sheet and toast for 10 minutes, shaking the pan halfway through. Let them cool completely.
  2. Chop: Separately chop the toasted almonds and the milk chocolate morsels into small pieces.
  3. Prep the Pan: Grease a 15x10x1-inch jelly roll pan (or a 13x9-inch pan). Spread 1 cup of the chopped nuts and 1 cup of the chopped chocolate evenly across the bottom.
  4. Cook the Toffee: In a heavy saucepan, combine the butter, sugar, and cold water. Heat the mixture, stirring occasionally, until it reaches 290°F on a candy thermometer.
  5. Pour: Immediately pour the hot mixture over the nut and chocolate layer in the pan.
  6. Top: While still hot, sprinkle the remaining chopped nuts and chocolate over the top.
  7. Set and Break: Chill the toffee until firm. Once set, break it into bite-sized pieces.

Notes

Tammy’s Tips

"If you do not have a candy thermometer, just cook the candy until it turns a beautiful golden color. Once it turns color, it should be at the crack stage and ready to pour!" Please be careful, as the candy is extremely hot,always use a spatula to spread it and never touch it until it has completely cooled. This English Toffee is a wonderful way to learn the basics of homemade candy making!

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Nutrition Facts

Calories

5613

Fat

417 g

Sat. Fat

183 g

Carbs

462 g

Fiber

36 g

Net carbs

426 g

Sugar

390 g

Protein

63 g

Sodium

1467 mg

Cholesterol

488 mg