Chocolate Covered Almond Toffee Recipes

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CHOCOLATE-COVERED ALMOND TOFFEE

Provided by Joe Miller

Categories     Candy     Chocolate     Nut     Dessert     Freeze/Chill     Quick & Easy     Almond     Winter     Chill     Edible Gift     Simmer     Gourmet     Montana     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 1/2 lb

Number Of Ingredients 9



Chocolate-Covered Almond Toffee image

Steps:

  • Pulse almonds in a food processor until coarsely chopped, then transfer to a small bowl. Pulse walnuts in food processor until finely chopped and set aside.
  • Finely chop 1 bar of milk chocolate and 1 bar of bittersweet chocolate with a large knife, then combine in a bowl. Repeat with remaining 2 chocolate bars and combine in another bowl.
  • Butter a large baking sheet and put on a heatproof work surface. Bring butter, sugar, and water to a boil over moderately high heat, whisking until smooth, then stirring occasionally, until mixture is golden and registers 300°F on thermometer, 20 to 30 minutes.
  • Immediately stir in almonds, then carefully pour mixture onto center of prepared baking sheet (use caution when pouring hot liquids). Spread toffee into a 15- by 12-inch rectangle (1/4 inch thick) with a heatproof spatula, smoothing top, and let stand 1 minute, then sprinkle 1 bowl of chopped chocolate evenly on top of hot toffee. Let stand until chocolate is melted, 4 to 5 minutes. Spread chocolate evenly using a heatproof rubber spatula or an offset metal spatula. Sprinkle half of walnuts evenly over melted chocolate, then cover with a sheet of wax paper or parchment.
  • Wearing oven mitts, invert second baking sheet over toffee and carefully invert toffee and sheet. If toffee does not release itself, use a spatula to loosen it. Sprinkle remaining chocolate on top to melt, then spread (as above) and sprinkle with remaining walnuts. Place a sheet of wax paper or parchment on top and press lightly to help nuts adhere. Freeze toffee on baking sheet until chocolate is firm, about 30 minutes. Break toffee into pieces, then transfer to an airtight container and keep at room temperature.

1 cup slivered or sliced almonds (about 4 ounces), toasted
3 cups walnuts (10 ounces)
2 (3 1/2- to 4-ounce) bars fine-quality milk chocolate
2 (3 1/2- to 4-ounce) bars fine-quality bittersweet chocolate
1 lb salted butter plus additional for greasing
2 cups sugar
2 tablespoons water
Special Equipment
2 large (17- by 13-inch) baking sheets; a candy or deep-fat thermometer

CHOCOLATE-COVERED ALMOND TOFFEE BARS

Provided by Food Network

Categories     dessert

Time 3h25m

Yield 1 (2-pound) block, 10 by 13 inches

Number Of Ingredients 8



Chocolate-covered Almond Toffee Bars image

Steps:

  • Position rack in center of oven and preheat oven to 375 degrees F.
  • Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
  • Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
  • Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
  • Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
  • While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
  • When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
  • Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.

10 ounces whole unblanched almonds
1 1/4 cups sugar
1/3 cup light corn syrup
1/3 cup water or rum
8 ounces (2 sticks) unsalted butter, cut into small pieces
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces bittersweet chocolate, cut into small pieces

BEST TOFFEE EVER - SUPER EASY

Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.

Provided by FUNKYSEAMONKEY

Categories     Desserts     Candy Recipes     Toffee Recipes

Time 1h20m

Yield 32

Number Of Ingredients 5



Best Toffee Ever - Super Easy image

Steps:

  • In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
  • While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
  • As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
  • Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

Nutrition Facts : Calories 226 calories, Carbohydrate 20 g, Cholesterol 30.5 mg, Fat 16.9 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 9.3 g, Sodium 101.1 mg, Sugar 18.4 g

2 cups butter
2 cups white sugar
¼ teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds

SIMPLE CHOCOLATE-COVERED ALMONDS

Almonds are a wholesome snack and adding chocolate can also satisfy a chocolate craving.

Provided by thedailygourmet

Categories     Ingredients     Nuts and Seed Recipes     Almond Recipes

Time 15m

Yield 8

Number Of Ingredients 3



Simple Chocolate-Covered Almonds image

Steps:

  • Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
  • Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
  • Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
  • Once dry, store almonds in a resealable container.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 17.8 g, Fat 19.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 38.6 mg, Sugar 8.6 g

¾ cup chocolate chips
1 teaspoon coconut oil
8 ounces honey-roasted almonds

CHOCOLATE-DIPPED ALMOND-TOFFEE MOONS

Surprise your guests with these moon shaped cookies packed with almonds and dipped in chocolate - a delicious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 60

Number Of Ingredients 10



Chocolate-Dipped Almond-Toffee Moons image

Steps:

  • Heat oven to 325°F. In large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until well blended. Stir in 1/2 cup toffee bits.
  • Shape dough into 1-inch balls. Shape each ball into 2-inch-long log; bend into crescent shape. On ungreased cookie sheets, place crescents 1 inch apart.
  • Bake 13 to 15 minutes or until set and bottoms are golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • In 1-cup microwavable measuring cup, microwave chocolate chips and shortening on High 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip 1 end of each cookie halfway into melted chocolate, letting excess drip off. If desired, sprinkle additional toffee bits over chocolate. Place on waxed paper or cooking parchment paper until set.

Nutrition Facts : Calories 80, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 3 g, TransFat 0 g

1/2 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 cups Gold Medal™ all-purpose flour
1 cup finely chopped or ground almonds
1/4 teaspoon salt
1/2 cup toffee bits
1/2 cup semisweet chocolate chips
2 teaspoons shortening
Additional toffee bits, if desired

CHOCOLATE-COVERED BUTTER TOFFEE

This toffee has been a Christmas favorite in our family for over 30 years now. My interest in cooking also reaches back far-to the preparation of those big threshing-day and family dinners when I was growing up in Iowa.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3 dozen.

Number Of Ingredients 6



Chocolate-Covered Butter Toffee image

Steps:

  • In a heavy saucepan, combine sugar, salt, water and butter. Cook until mixture reaches 285° (soft-crack stage). Add 1/2 cup nuts. Pour onto a well-greased jelly roll pan or baking sheet; cool. Melt half of the chocolate chips in a double boiler or microwave. Spread over cooled toffee and sprinkle with 1/4 cup nuts. Cool. Turn over onto another sheet of waxed paper; repeat with remaining chocolate chips and nuts. When cool, break into pieces.

Nutrition Facts :

1 cup sugar
1/2 teaspoon salt
1/4 cup water
1/2 cup butter, cubed
1 cup chopped pecans, divided
2 cups semisweet chocolate chips, divided

CHOCOLATE ALMOND TOFFEE

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

Provided by Annacia

Categories     Candy

Time 15m

Yield 2 lbs

Number Of Ingredients 7



Chocolate Almond Toffee image

Steps:

  • 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 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).

Nutrition Facts : Calories 2600.4, Fat 184.5, SaturatedFat 92.1, Cholesterol 366, Sodium 1255, Carbohydrate 245.2, Fiber 10.8, Sugar 212.1, Protein 19.1

1 tablespoon vegetable oil
2 cups granulated sugar
1 1/2 cups butter, cubed
1/4 cup water
3 tablespoons light corn syrup
1/4 cup cocoa powder
1 cup whole blanched almond, toasted

ALMOND TOFFEE

I love this almond toffee recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1 pound.

Number Of Ingredients 6



Almond Toffee image

Steps:

  • Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.

Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

1-1/2 teaspoons plus 2 cups butter, softened, divided
2 cups sugar
1/3 cup water
2 tablespoons light corn syrup
1 package (11-1/2 ounces) milk chocolate chips
1 cup finely chopped almonds, toasted

TOFFEE-CHOCOLATE-ALMOND BARS

Make and share this Toffee-Chocolate-Almond Bars recipe from Food.com.

Provided by Dancer

Categories     Bar Cookie

Time 1h2m

Yield 24 serving(s)

Number Of Ingredients 11



Toffee-Chocolate-Almond Bars image

Steps:

  • Preheat the oven to 350 degrees.
  • Line a 9-by 9-inch baking pan with aluminum foil, allowing some extra at each end.
  • Grease and flour the foil.
  • Toast the almond pieces in a frying pan over medium-low heat, stirring frequently, until they begin to color and become fragrant, about 7 minutes.
  • Pour them out of the pan and set aside.
  • Chop the toffee bars into 1/2-inch pieces (if using snack-size bars, chop them in half).
  • Sift together the flour, baking powder and salt.
  • In the large bowl of an electric mixer, combine the melted butter and brown sugar, breaking up any hard lumps of brown sugar.
  • Beat in the egg, vanilla and almond extract.
  • Beat in the flour mixture.
  • Combine the toasted almonds, chopped toffee bars and chocolate chips, mixing well, then stir the mixture into the batter, stirring to coat all the mix-ins.
  • Scrape the batter into the prepared pan and spread it evenly.
  • Bake about 40 minutes (about 5 minutes longer in an 8-by 8-inch pan), until a toothpick inserted near the center comes out clean.
  • (If the toothpick comes out covered with chocolate, it hit a chocolate chip; try somewhere else.) A toothpick might come out apparently clean after about 30 minutes, but close examination would indicate it's wet.
  • Some people might like the bars that way; they're certainly gooey, but they really aren't done.
  • Cool at least an hour in the pan, lift out by the edges of the foil, peel away the foil (invert if necessary) and cut into serving pieces.

2/3 cup sliced almonds (about 2 oz.)
4 (1 1/2 ounce) chocolate-covered chocolate-covered english toffee bars, such as heath (or 16 snack-size about 3/8-oz. bars -- about 1/2 of a 12-oz. bag)
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, melted
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
3/4 cup semi-sweet chocolate chips (4 1/2 oz.)

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