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Holiday Recipes: Almond Toffee

From the Sugar Bowl

The holiday season is always a great time to have fun in the kitchen. Here’s an old-timey candy favorite in the vintage cookbook “From the Sugar Bowl: A collection of Cajun Recipes From Louisiana Sugar Families & Their Friends.” The ingredients call for butter, almonds, chocolate chips and, oh, yeah, sugar!

Almond Toffee from Margaret Clarke of New Orleans

1 cup butter
1 1/4 cups white sugar
1 cup sliced or slivered almonds
1 cup semi-sweet chocolate chips

Melt butter over medium heat in large (4 quart) heavy saucepan. Stir in sugar and almonds. Turn heat to high, stir continuously for five minutes or until mixture is a pal caramel color. Almonds will make a popping sound when ready. It is important to stir well. Pour immediately into a cookie sheet (on a rack) and spread out thinly. Mixture is very hot and the bottom of the pot will scorch what is not poured out.

Sprinkle chocolate chips on hot toffee. These will melt quickly and can be spread over the toffee with a spatula. When cook, break in pieces.  Yield: 120 pieces

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