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Salty dark chocolate almond toffee on a white plate with a sprinkle of sea salt

Salted Dark Chocolate Almond Toffee

An indulgent treat that combines the rich flavor of dark chocolate with crunchy toasted almonds, perfect for snacking or gifting.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Almond Preparation
  • 2 cups whole unsalted almonds Adds crunch and nutty flavor.
Toffee Base
  • 1 cup unsalted butter, cubed Rich and creamy base for toffee.
  • 1/2 cup warm water Helps combine sugar and butter.
  • 1 cup granulated sugar Sweetness that caramelizes beautifully.
  • 1 teaspoon salt Enhances flavor.
  • 1 teaspoon light corn syrup Prevents sugar crystallization.
Chocolate Topping
  • 8 ounces dark chocolate, finely chopped Choose high-quality chocolate.
  • Coarse sea salt or flaky sea salt For sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 300°F (149°C) and line a baking sheet with parchment paper.
  2. Spread the almonds on the baking sheet and toast for about 15 minutes, stirring occasionally.
  3. Remove almonds from oven and cool. Set aside 1 cup, chop the remaining.
  4. Prepare a 12×17-inch jelly roll pan by lining it with a silicone baking mat or parchment paper.
Cooking
  1. In a saucepan, melt butter over medium heat.
  2. Add warm water, sugar, salt, and corn syrup. Stir until sugar is dissolved.
  3. Attach a candy thermometer and bring to a boil without stirring.
  4. Once reaching 235°F (113°C), stir in reserved whole toasted almonds.
  5. Cook until the candy reaches 290°F (143°C).
  6. Pour hot toffee mixture onto the prepared jelly roll pan and smooth it out.
  7. Immediately sprinkle half the chopped dark chocolate over the toffee.
  8. Spread melted chocolate once it has softened.
  9. Sprinkle half the chopped almonds over the chocolate and press to adhere.
  10. Refrigerate for 20 minutes until set.
  11. Flip the toffee and melt remaining chocolate, spreading it over the toffee layer.
  12. Press the remaining chopped almonds on top and sprinkle with coarse sea salt.
  13. Chill again for 20 minutes, then slice or break into pieces.

Notes

Ensure all utensils are clean to avoid crystallization. Store in an airtight container at room temperature.