Candy Recipes

Butter Toffee

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Yield: about 3 pounds


  • 5 cups granulated sugar
  • 1 cup water
  • 2 1/2 pounds (10 sticks) sweet cream butter
  • 2 cups whole, shelled almonds
  • 24 ounces semisweet or milk chocolate bars or chips (for coating)
  • 3 cups almonds, ground


  1. Grease two 9 x 13-inch baking pans with vegetable oil.
  2. Combine sugar and water in a 4-quart saucepan. Cook over medium heat, stirring constantly, until the mixture registers 231 degrees F on a candy thermometer.
  3. Add butter slowly until all is melted. Add whole almonds and cook until they are golden brown.
  4. Pour mixture into prepared pans (mixture should be about 1/2 inch deep) and immerse pans in ice water to harden toffee.
  5. Remove toffee onto wax paper or parchment paper.
  6. Melt chocolate in a double boiler.
  7. Coat the top side of the toffee with half the melted chocolate and sprinkle with half the ground almonds.
  8. Repeat on underside of toffee.

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