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Chandler's Mom's Famous Toffee

Toffee is a permanent fixture in my house from November – January. My mom makes upwards of 50 batches every holiday season! When I bring some into the Guru office it disappears within minutes (proof below). Make it and you'll see why it's such a crowd pleaser 😋



Toffee base

  • 1 + 1/3 cups sugar

  • 2 sticks butter

  • 1 cup chopped almonds, toasted

  • 1 tsp water

  • 1 tsp vanilla

  • pinch of salt


  • 2 cups semi-sweet chocolate chips, melted

  • 1 + 1/2 cups chopped toasted almonds


  1. Put the chopped almonds on a baking sheet and put it under the broiler, tossing to make sure they toast evenly. When toasty, chop them up in the food processor (or by hand) until you have a good mixture of big and small pieces. Leave the broiler on and return the empty (cleaned) baking sheet to the oven.

  2. Make the toffee base by melting the butter and sugar in a pot over low heat. When completely melted, add in the almonds, water, vanilla, and salt and turn the burner up to high/medium-high. Stir constantly as the toffee starts to caramelize. Let it go until it's a deep caramel color. You'll be tempted to pull it off the heat sooner than you need to, but keep it on there, almost til it smells like it's going to burn. (Seriously, if you're not worried that you've burned the caramel by the time you take it off the heat, you probably haven't cooked it long enough 🥵. See below for a picture I sent my mom last year when I attempted to make it by myself to ask if the toffee was dark enough to pull off the stove. She said it was just about there 😅)

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  4. Pull the hot baking sheet from the oven (don't forget to turn the oven off, you're done with it) and pour the hot toffee onto it, spreading it out into an even layer. If you have a standard sized baking sheet, the toffee might not fill the whole thing. (For some reason this recipe is meant for a 10x15 baking sheet but standard ones are 13x18 🤷🏼‍♀️)

  5. Let the toffee cool a bit on the counter while you melt the chocolate. Microwave the chocolate chips in 30 second intervals, stirring in between, til completely melted and smooth.

  6. Spread the chocolate evenly on top of the cooled toffee, then sprinkle the remaining chopped toasted almonds on top. Press the almonds into the chocolate a bit to make sure the bigger pieces stick.

  7. Refrigerate for at least few hours til you're ready to serve.

  8. Break it into pieces and enjoy! 💃🏽

  9. If you have any leftovers (how dare you), store them in the fridge.