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

Pecan and Almond Chocolate Toffee


  • 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.

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Source: Baked: New Frontiers In Baking


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