Preparation info

  • Difficulty


  • Yield: about

    3 lb

Appears in

Sugar at 100%
Ingredients U.S. Metric %
Granulated sugar 2 lb 1000 g 100
Water 8 oz 250 g 25
Glucose or corn syrup 5 oz 160 g 16
Butter 1 lb 500 g 50
Salt 0.2 oz (1 tsp) 6 g 0.6
Almonds, chopped fine 3 oz 90 g 9
Vanilla extract 0.2 oz (1 tsp) 6 g 0.6



  1. Lightly oil a marble slab and arrange oiled caramel rulers on the slab to make a rectangle about 15 × 16 inches (38 × 40 cm).
  2. Make a syrup of the sugar, water, and glucose. for guidelines on cooking sugar syrups.
  3. Boil to 280°F (138°C).
  4. Add the butter and salt and stir in. Continue to boil to 315°F (157°C).
  5. Stir in the almonds and vanilla. Continue to boil to 320°F (160°C).
  6. Pour the syrup onto the prepared marble slab.
  7. When the syrup has begun to firm up but is still soft and hot, score or mark the toffee into 1-in. (2.5 cm) squares using a knife, a wheel knife, or a caramel cutter.
  8. When the toffee has cooled and hardened, break apart into squares.


After scoring the toffee, allow it to cool until just warm, and spread it with a thin layer of melted chocolate. Sprinkle with finely chopped almonds. Cool and break into pieces.