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I’m shocked that this is my second holiday season and I haven’t shared these toffee bites with all of you until today!
Thanks to one of my besties, RHONDA (hey girl!!), she shared this awesome recipe with me years ago. And it became a tradition that we would have a candy making day.
We even would get our oldest daughters involved. Natasha on left, my daughter Alyssa on right- taken in 2008 they were just babies!
We usually gave them the job of rolling buckeye balls and wrapping caramels….you know, the “chores”!
However, if you don’t own one of these pans (or 5 like I do), feel free to pour into a foil lined 11×7. You can also choose to do both sides of toffee with chocolate and walnuts. YUM. Breaking into pieces will leave you some shards on your cutting board. SAVE THESE. They are delicious on ice cream. Just sayin! One more tip…don’t cut this while cold. The chocolate will separate from the toffee if it’s cold while cutting. Keep it room temp!
I was invited to be part of a recipe contest, and I made it to the final round! If you have a quick minute, could you click over and give Shugary Sweets Chocolate Almond Fudge bites a vote? I’ll still be here. Go here: Sweetest 16 Contest. Thanks so much friends, I really appreciate all your support!
Isn’t this tray gorgeous? Head on over HERE to enter to win your own Nambe Infinity 2pc Server!
I have an addiction to all things TOFFEE:
Here are a few of my favorite Toffee desserts…
Chocolate chip Toffee Fudge Bars AND Toffee Cashew Cookies
Toffee Crunch Cookies AND Pumpkin Cupcakes with Maple and Toffee Frosting
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp kosher salt
- 12oz milk chocolate, melted
- 1 cup unblanched whole almonds
- 1 cup finely ground walnuts
Instructions
- On a foil lined baking dish (11x7)- or in a silicone brownie bite pan (with 24 bites)- arrange almonds in a single layer. Set aside.
- In a heavy pan, combine butter, sugar, vanilla and salt. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. (REALLY STIRRING CONSTANTLY)! Bring mixture to a rolling boil. Continue boiling (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!
- Cool completely.
- When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!
- **tip- when I say stirring, I'm talking taking that wooding spoon and whipping it! haha!! I have an electric stovetop and turn my heat on 7...and it remains on 7 through the entire boiling process.
- **If you choose to scoop into brownie bite pan vs.pouring into a baking pan, your butter might separate a little bit by the time you get to the 20th scoop! Don't worry about it. I use my scooper to slightly stir as I take a scoop of toffee.
- I HOPE this helps!! ENJOY!
Linked To: I’m Lovin It Sunday Scoop Trick or Treat Talent Show Lil Luna Friday Flair
{ 77 comments… read them below or add one }
Looks delicious! Just pinned it for later!
Amber Trievel recently posted..Champion Me Personalized Children’s Book
YUM! I LOVE toffee! Your pictures are beautiful as usual! Thanks for sharing this recipe! I have the perfect new addition to my Christmas plates this year!
Nikki @ Chef in Training recently posted..Disneyland’s Mickey Mouse Beignets
Awww thanks Nikki, that means a lot coming from you
ENJOY the recipe!
aimee @ shugarysweets recently posted..Almond Toffee Bites
AHHH SO YUMMY!
Kayle (The Cooking Actress) recently posted..Michael’s Post-a-ma-thing
Your daughters are gorgeous, Aimee! And they look just like you
this toffee looks incredible! So buttery and smooth, and I love the almond accent on top. Definitely a must-make for xmas gift-giving!
Hayley @ The Domestic Rebel recently posted..A Baker’s Holiday Wish-List!
Hi Aimee, I found you via Kayle of The Cooking Actress. She commented above. I have my own toffee recipe, but this looks good!
DB-The Foodie Stuntman recently posted..Long-Cooked Hen in Tomato Sauce
Thank you! So glad you found me!
So many delicious goodies! If I may, I’d like to invite you to submit your photos to the new YumGoggle, a photo sharing site with the philosophy that if you worked hard to cook it and photograph it, we should show it off! Hope to see you there soon!
http://www.yumgoggle.com/gallery/
If using the brownie bite pan (24 servings), does this recipe make just one pan?
yes!! Sorry, I need to fix that. One pan!
I love anything toffee and using the silicon molds make them sooo pretty! What a great recipe
Veronica recently posted..Peppermint Truffles
You’re the truffle and toffee queen! I can’t even keep up with them all – one looks better than the next, Aimee!
Averie @ Averie Cooks recently posted..Friday Things
Averie, thank you!! Good to be a queen of something
aimee @ shugarysweets recently posted..Almond Toffee Bites
i saw these in the photo yesterday, started drooling, and hoped the recipe would be following soon, so i’m super happy to see it today. i think this one just made its way onto my baking day list.
OMG. Just found it and made it! So simple! I usually scorch things like this but I nailed it first time! THANK YOU for a simple and easy recipe with few ingredients! Happy Holidays from my home to yours.
Krista,
I’m so glad you enjoyed this recipe! I love feedback, thank you for the sweet comment. Enjoy the toffee!
aimee @ shugarysweets recently posted..Almond Toffee Bites
Everything looks wonderful!!!! I love toffee, and these look easy and delicious!
Blessings,
Leslie
Leslie recently posted..Christmas-time Mornings
It’s beautiful Aimee! I love the silicone pan idea. Perfect!
Dorothy @ Crazy for Crust recently posted..Whatever Friday
Thanks Dorothy. The silicone pan just works so perfectly. You just pop them out when they are set!
aimee @ shugarysweets recently posted..Almond Toffee Bites
This toffee is amazing!!! I want a belly full of it!!
Katrina @ In Katrina’s Kitchen recently posted..Autographed Copy of Decorating Cookies with Personal Message From Bridget Edwards
What a great tip to use the brownie bite pan! I have one of those and some other shaped silicone pans. You are a genius! And this Toffee sounds fantastic.
Joan@Chocolateandmore recently posted..Cinnamon Sugar Biscotti
These toffee bites look Amazing!
Nicole recently posted..Andes Mint Cookies
I love toffee. That’s it.
Shiloh Barkley recently posted..Pecan Pie Cheesecake
I need these in my life! That thick layer of toffee – I’m in total love!
Reeni recently posted..Peppermint Slice ‘n Bakes: Holiday Cookie Share with girlichef & McCormick
Those look fantastic. I cannot wait to try this recipe.
carolinaheartstrings recently posted..HEATH PRETZEL STICKS
I am a big toffee fan as well. I think I put toffee bits in almost anything I can.
Great idea using the brownie pan.
Meg @ Sweet Twist recently posted..12 Days of Christmas – Day 2 – Chocolate Malt Pudding Cookies with M&M
I seriously can’t stop staring at that top picture. I want to bite into the corner of that toffee piece SO badly.
Amber | Bluebonnets & Brownies recently posted..Dark Chocolate Cappuccino Cookies
Hahah, that’s how I feel about a bowl of toffee too…it’s just begging to be eaten!
Can you make these without the almonds? My children have nut allergies. They look delicious!
Sure thing! I make a batch or two every year with no nuts! Still delicious!
Thank you for posting this recipe. Toffee is my husband’s favorite and I cannot wait to surprise him with this!
Have a question. We’re talking some boiling hot candy here.. how do you pour the candy out without making a huge mess? I’ve made something similar (not this exact recipe) and you just dump it on the pan (or crushed walnuts/chocolate).
I love the way those pretty things look from the silicon, just wondering how to do that without wasting a bunch of mix or whatever.
Thanks!
These look fantastic! I really cant wait to try them! I bet they would make fantastic christmas gifts!
Heidi @ Bits of Sunshine recently posted..Rolo Chip Christmas Cookies
I don’t know what I did wrong. I had at least 1/2 c of butter floating on top
Oh no Mary! Did you stir constantly? Not sure how that happened. Was it before/after the boiling process? I wish I was in your kitchen to see what happened! I know how frustrating it can be when something doesn’t work properly! Did you use a wooden spoon? Just checking some of the little things. Sorry.
I love the idea of the small bites and not having to cut them. Also, a HUGE thanks for the room temp tip for the chocolate to not separate! I feel as though I am a novice with the silicone, though. do you have to spray it or coat it with anything for the toffee to pop out?
Nope, don’t spray the silicone! Once it has hardened and set up, the toffee will pop right out!
How do you cut the treats into perfect little squares without the toffee breaking or crumbling?
If you use the silicone brownie bite pan you don’t have to worry about cutting it and it comes out in those cute squares! Otherwise, if you pour it into an 11×7 you will get some breaking and crumbing…just comes with the territory!
I see someone else asked about no juts – wondering what this tastes like? Is it hard to bite into or is it soft like fuge? Sorry I’m a novice baker as well. I’m thinking of omitting nuts for one batch & topping with mints or chocolate
It’s a crunchy candy. Hard like a piece of toffee!! No nuts works just fine too!
If you use the silicone pan is there a trick to pouring the mix into it? Do you spoon it in or pour? I can’t wait to make these!!
I use a small metal cookie scoop to get the toffee into each bite! ENJOY.
Oops I forgot to ask how many pieces does this recipe make with the brownie bite silicone pans? Thanks!!
One pan has 24 bites…it should fill up the pan! ENJOY!
i tried making these today…but my butter mixture didn’t harden. and when i tried it…hours later after refrigerating the bottom mixture tasted like the sugar didn’t melt…i’m not sure what i did wrong!
and it didn’t get hard/crunchy like toffee. it’s really soft.
it worked! just didn’t cook the butter & sugar long enough yesterday. mmmm delicious
I’m so glad to hear it!!! I’ve undercooked several batches through the years, and they end up chewy, so I was pretty sure that was your case too! Glad you tried again
You should get a kick back from Wilton! Because I went right out and bought A) The stuff to make these yummy things and B) Two brownie bite pans! You rock! Thanks so much.
Haha. If only!! ENjoy the toffee!!!
I love your idea of using the silicone mold. I love to make toffee but hate having to cut it up. Thanks for sharing!
Anne @ Have a Cookie! recently posted..A Dusting of Snowflakes
Congratulations for getting featured at I heart nap time. So was I so I stopped over to say hi and Merry Christmas.
Wanda Ann
Merry Christmas to you too Wanda Ann!!!
I’ve never made toffee so I’m unsure how much of a mess I have the potential to make here, lol! Will this work if I make this in a nonstick mini muffin pan? Or will it stick and not come out? I looked for silicone pans and they only had quite large gingerbread man molds :-/ I want them to be pretty when they’re finished.
Thanks
I wouldn’t put them in anything other than silicon or a foil-lined baking pan. Did you check out Michaels? That’s where I bought my silicone brownie bite pan (I know you can also buy it online)! Good luck!
@ Mary — i had the same problem just now.
the batch i made last week were great then this morning i had the butter floating on top so i tried again and it happened again. i tried both room temp and cold butter. i wonder if it cooked too long?
Hi Sarah,
At what point did the butter separate? While stirring, you really need to be stirring quickly with a wooden spoon, if it starts to separate in the beginning before boiling, that’s okay. KEEP stirring. If it separates after it has boiled, and the color changed, you went too long. I hope this helps. I think I need to do a video on this one!!!
Excellent recipe. The first time I made it, I allowed it to get to dark and it taste burnt. 5 minutes was too long for me on high heat. It only took my stove top about 3-4 minutes on high heat for it to turn a beautiful almond color. Very crispy. I really, really am happy with this recipe. It didn’t make as much as I though it would so I doubled it.
Thanks Eden! I did add that the temperature should reach 300 degrees, I know some stovetops heat faster! I’m glad it worked out well for you! So delicious. And, I agree, it doesn’t make nearly enough! My husband and I usually make at least a dozen batches (sometimes more) over the course of the holidays to give to friends and family!
aimee @ shugarysweets recently posted..Candy Cane Oreo Cookies Bars
Looks delicious! I’ve pinned it for later – and plan to make it!
Kristi @ CherryJasmine recently posted..Raspberry Cream Cheese Crumb Cake with Chambord Liqueur
I saved your recipe this looks delicious! I am on the hunt for some new holiday treats. Now to find a recipe for a non nut fan! Off to look around some more.
Theresa recently posted..Sweet Recipe Swap #LinkUp
You could totally leave the nuts out of this recipe. I do that for my hubs every year! No almond, no walnut…still delicious!
I have tried this 2 times and have had no luck. The first time my thermometer read 300 and it turned almond color but the butter separated and I really was whipping it. I poured it anyways in to the brownie bite pan, let it sit. There was butter on top and when I popped them out there was like grease on the bottom. It did not get hard like toffee. I tried again this morning and didn’t cook it as long (297) I poured it out again and now it tastes like a cube of sugar. It is not hard at all, but I had no separation in the pan with the butter. Can’t figure this out. Is it suppose to be like peanut brittle? Any suggestions would be great.
Thanks
I was wondering what unblanched almonds are. Are they raw? Im looking forward to make your recipe they look delicious. Thank you.
What are the white chocolate peppermint balls? Can you provide the recipe for them, also? They look delicious!
Hi Wendy,
Those are my Easy Peppermint Cool Whip Truffles. Found here: http://www.shugarysweets.com/2012/12/easiest-ever-holiday-truffles-and-nambe-giveaway
Enjoy!
Well I have made lots of candy and caramel but this was my first toffee…
At 250º the whole thing broke and I had butter and weird sugar separated. Total loss. I stirred constantly with a wooden spoon in a heavy bottom pan. Very sad. This is one of my favourites to eat.
Not sure why it separated. My husband and I are planning on making some more on Sunday, I told him we need to video tape the process and post it on here! Hopefully by mid next week I can have that done! Sorry it didn’t work out, I wish I knew why!
aimee @ shugarysweets recently posted..So much to be Thankful for
Thanks so much for responding. I tried again and it was a little better. I haven’t tasted a piece yet but it looks good. Do you use a candy thermometer in the pan? I felt like mine was getting in the way. Also my pan is quite big so maybe that is the problem. http://thermumdiaries.blogspot.com.au/
I know the recipe called for a wooden spoon but I recall an episode of Good Eats where Alton Brown says silicone is the best option for candy as being non-reactive. In my own experience, this sort of toffee never worked for me until I switched. Just my two cents though, since I do know dozens who have no issues with their wooden spoons.
I’ve only ever used a wooden spoon, but I imagine silicone would work! It’s perfect for high heat! And I LOVE Alton Brown!
aimee @ shugarysweets recently posted..So much to be Thankful for
This is my new addiction! Thank you for the recipe! I’ve already made three batches, and I’m getting ready to make a triple batch tonight. I, too, have experienced the butter separation. Mine separates the second it starts to change colors (I’ve been watching closely, thinking I somehow missed a step). After this happens, I’ve been pulling mine off of the heat, draining off most of the excess butter, and then whipping again to mix back in any remaining butter as it cools slightly. This has been working for me. I don’t know how it compares to yours, but it still tastes fantastic!
Can you tell me what unblanched almonds are? Are they raw almonds?? Thanks.
Hi Karina,
Yes, they are raw!! ENJOY!
I’ve just found your site and I’m in heaven. I, too, love to bake, so I’m basically a kid in a candy store here. English toffee is a big favorite of mine, and I’m sure to make this at some point soon!
Can you tell me what kind of chocolate to buy? Can’t wait to make these!!
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