Pecan and Almond Chocolate Toffee

Looking for the perfect Valentine’s Day gift? This buttery Pecan and Almond Chocolate Toffee is sure to hit the spot! Who wouldn’t want a box of this delicious buttery toffee wrapped in a big red bow? If the thought of making your own toffee makes your stomach turn, it really doesn’t get easier than this! Chop the chocolate and sprinkle on top of the hot toffee layer, once the chocolate has melted, spread in an even layer and sprinkle with almonds. After the first mouth-watering bite, you will find yourself going back for more. I love this toffee so much I almost made myself sick eating so much of it! No joke, this stuff is addicting! :)

Pecan and Almond Chocolate Toffee

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  • 1 cup sliced almonds
  • 1 cup toasted pecans
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
  • 1 cup sugar
  • 1 tablespoon water
  • 5 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 4 ounces milk chocolate, coarsely chopped


  1. Butter a 9x13x2 inch baking pan.
  2. In the bowl of a food processor, fitted with the metal blade, pulse the almonds until they are a fine powder. Remove the powdered almonds to a small bowl; set aside. In the bowl of a food processor, pulse the pecans for 1 or 2 seconds, or until they are coarsely chopped by not powdered. Set aside.
  3. Melt butter in a medium saucepan over low heat, once the butter is halfway melted, add the sugar and 1 tablespoon water and cook over low heat, stirring very gently until completely combined. Attach a candy thermometer onto the side of the pan, turn the heat up to medium-high, and wait for the mixture to reach 300 degrees F., about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process but do not stir.
  4. Meanwhile, in a medium bowl, toss the dark and milk chocolate pieces together.
  5. Once the mixture reaches 300 degrees F., remove the pan from the heat and remove the candy thermometer. Stir in the pecan pieces and pour the mixture into the prepared pan. After the mixture has evened out in the pan, wait 1 minute, then sprinkle the chocolate pieces all over the toffee. Wait about 3 minutes for the chocolate to melt, then use an offset spatula to spread the chocolate into an even layer. Sprinkle the almond powder over the melted chocolate and place the whole pan in the freezer for about 30 minutes.
  6. Remove the pan from the freezer and using a sharp knife, break the toffee into pieces.

Source: Baked: New Frontiers In Baking

25 Responses to “Pecan and Almond Chocolate Toffee”

  1. #
    Kristi — January 25, 2011 @ 7:22 am

    Yum! This looks fabulous! I can’t wait to try it.

  2. #
    Stephanie @ okie dokie artichokie — January 25, 2011 @ 8:22 am

    Um…I’d like a bag, please! Thanks! LOL! :-p

  3. #
    Happy When Not Hungry — January 25, 2011 @ 8:28 am

    Wow this looks delicious! My hubby would def love a box of this. Your photos are awesome too!!

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  5. #
    Nina — January 25, 2011 @ 9:35 am

    Oh my…those look sinfully delish. Your photos are great. I don’t have their first book; only the second…think I need to pick that up very soon! I love their recipes.

  6. #
    summersher — January 25, 2011 @ 11:56 am

    This look delicious… yum, yum, YUM.
    I love the pictures!
    I’ve nominated you for the stylish blogger award- read about on my page. Keep up the great work!

  7. #
    Lucie — January 25, 2011 @ 1:44 pm

    Such a great idea for Valentine’s Day! Looks delicious.

  8. #
    ezsrecipes — January 25, 2011 @ 2:14 pm

    Ooooo! This toffee looks delicious! I LOVE toffee. A friend of mine makes a whole bunch over the holidays and gives it to all of her friends and family. I am always happy to be a recipient of her handywork!

  9. #
    Mary — January 25, 2011 @ 4:29 pm

    What a gorgeous dessert or out of hand treat. The toffee looks delicious and I know that I’d really enjoy it. I hope you have a great day. Blessings…Mary

  10. #
    blackbookkitchendiaries — January 25, 2011 @ 5:04 pm

    this looks so yummy! i do feel that almond and toffee goes hand in hand:)

  11. #
    sensiblecooking — January 25, 2011 @ 5:34 pm

    Yummy, and perfect way to blackmail my other half. He loves toffees.

  12. #
    torviewtoronto — January 25, 2011 @ 5:41 pm

    delicious chocolate toffees

  13. #
    Angela — January 25, 2011 @ 10:06 pm

    I would definitly prefer this to a traditional box of Valentine’s chocolates. Yum!

  14. #
    Mark — January 25, 2011 @ 10:19 pm

    Great work. I usually have biscotti with my coffee, but this is looking way better. Thanks for the post.

  15. #
    Livin' in the Kitchen — January 25, 2011 @ 10:29 pm

    Uhh! That does look addicting, and sounds it too. It’s probably a good thing I can’t make these until my braces come off haha! Now that might throw me off my healthy kick!
    Jess : )

  16. #
    Debs @ Acquiredish — January 26, 2011 @ 2:50 am

    Yum, I’ve gotta have some too please LOL

  17. #
    Sara — January 26, 2011 @ 9:21 am

    Wow! I know from experience how addicting toffee can be. This looks great!

  18. #
    thoma — January 31, 2011 @ 5:37 am

    OMG these can’t go wrong…with all those lovely ingredients. why do use unsalted butter? can salted butter be used? and walnuts in place of pecans?

  19. #
    a frog in the cottage — January 31, 2011 @ 12:47 pm

    i could eat my screen !! it is fabulous !!

  20. #
    — February 1, 2011 @ 10:40 am

    this looks great!

  21. #
    Jeana — April 23, 2011 @ 5:54 pm

    I made this today to bring to Easter tomorrow… oh my gosh, it is SO good. My mom couldn’t stop eating it, I’m going to have to hide it so it makes it to tomorrow. While I was making it I realized my thermometer only goes up to 220, so I kind of had to guess when it was done and luckily it came out perfect. Thanks for this recipe, I know I will have many requests to make it again and again!

    • Christina replied: — April 24th, 2011 @ 11:37 pm

      Isn’t this toffee the best?! :) I am so glad that you enjoyed it!

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