“Care to add another treat to those hostess trays? I discovered this recipe In Virginia Living Magazine. Serving size is approximate depending on the size toffee pieces you desire. Cook time reflects cooling time.”
3hrs 30mins

Ingredients Nutrition

  • 12 lb butter
  • 1 13 cups light brown sugar, packed
  • 23 cup almonds, blanched (toasted and coarsely chopped)
  • 10 ounces milk chocolate
  • 12 cup almonds, blanched (toasted and chopped finely)


  1. Grease a 13x9-inch pan.
  2. In a heavy saucepan, combine butter and sugar over low heat, and stir constantly until the mixture comes to a boil.
  3. Continue to cook, stirring occasionally, until a candy thermometer reaches 290 degrees.
  4. Stir in the coarsely chopped almonds.
  5. Immediately pour into greased 13x9-inch pan.
  6. Allow mixture stand until set but still warm, 15 minutes or so.
  7. Arrange chocolate on top of warm toffee, and spread with a spatula as it melts.
  8. Sprinkle with the more finely chopped almonds, pressing them lightly into the chocolate.
  9. Cool.
  10. Break into bite sized pieces.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a