By Riki Senn

Riki Senn creates, writes and edits curriculum for the Viking Cooking School locations throughout the United States.

Almond Toffee


A holiday tradition in our home, this tempting toffee makes a lovely gift when presented in a pretty glass container tied with a festive ribbon. Be sure to make some for yourself!


  • 1 1/2 cups granulated sugar   
  • 2 sticks (6 tablespoons) unsalted butter    
  • 3 tablespoons light corn syrup   
  • 3 tablespoons water   
  • 1 cup whole almonds   
  • 8 ounces finely chopped semisweet chocolate, divided    
  • 1/2 cup chopped almonds, toasted   
Line a baking sheet with a silicone baking mat; set aside until needed.
  
Combine sugar, butter, corn syrup, and water in a medium sauce pan over medium heat. Cook, stirring slowly and constantly, until the mixture is light golden brown and registers 300°F on a candy thermometer (hard-crack stage), about 15 minutes.
  
Remove from heat and stir in whole almonds. Immediately pour sugar mixture onto silicone mat-lined baking sheet, spreading quickly and evenly.
  
Sprinkle 1/2 of the chocolate evenly over the surface and let set until the chocolate begins to melt, about 1 - 2 minutes. Smooth chocolate with an offset spatula, then sprinkle chopped almonds over chocolate. Place in refrigerator until completely firm.
  
Melt remaining chocolate and remove toffee from refrigerator. Turn the toffee over (chocolate/nut side-down), and spread the melted chocolate evenly over the surface. Return toffee to refrigerator until chocolate is firmly set. Break toffee into pieces and enjoy!

Yields about 1 pound