This is a wonderful treat and makes quite a bit. I have given it as gifts during the holidays.
One caution: unless you like taking risks, use a candy thermometer. If you don’t have one, invest in one. It is very easy to burn the toffee and ruin the whole batch.


  • 1 cup butter
  • 2 1/2 cups sugar
  • 1 1/2 cup sliced almonds
  • 1 tsp. vanilla
  • 1 bag of semisweet chocolate morsels
  • 1 cup chopped walnuts

In a medium saucepan, combine the butter and sugar and cook over a low heat, stirring constantly until the sugar is dissolved. Gradually raise the heat as you continue to stir until the mixture comes to a boil.

When it boils, remove from the heat and stir in the almonds. Return the saucepan to the heat and cook, stirring constantly until the candy thermometer reaches 290 degrees F.

Pay close attention as the mixture will become grainy and then quickly become like molten glass in appearance when it reaches 290 degrees and become toffee.

Remove from heat and stir in vanilla. Then pour the toffee into a greased jelly roll pan and spread it to the edges of the pan. (Be careful because a metal pan will soon become hot.)

Pour the chocolate morsels on top of the toffee. The heat from the toffee will melt the chocolate. Spread the melted chocolate evenly over the toffee and immediately sprinkle the chopped walnuts over the chocolate.

Let cool. When completely cool, break the toffee into bite-sized pieces. It makes about 2 1/2 pounds of toffee and can be kept in air tight containers.