Dessert
Almond Toffee with Vanilla
About this dish
This almond toffee with vanilla is a study in contrasts: deeply roasted nuts, a crackling caramel crunch, and a whisper of vanilla that lingers on the palate. The secret is a patient hand with the sugar—let it go just past deep gold before you pull it from the heat.
It's the kind of candy that turns an ordinary coffee break into a small, quiet celebration.
Ingredients
UK and US measurements are both included for every recipe.
unsalted butter
dairy225 g
Imperial measurement: 1 cup
granulated sugar
other200 g
Imperial measurement: 1 cup
sliced almonds
other150 g
Imperial measurement: 1.5 cups
pure vanilla extract
liquid2 teaspoons
flaky sea salt
seasoning1/2 teaspoon
Method
Prepare the pan
2 minLine a baking sheet with parchment paper or a silicone mat. Set it near the stove.
Toast the almonds
4 minIn a dry skillet over medium heat, toast the sliced almonds until just golden, about 3-4 minutes, shaking the pan often. Remove from heat and set aside.
Melt the butter and sugar
5 minIn a heavy-bottomed saucepan, melt the butter and sugar over medium heat, stirring constantly until the mixture is smooth and starts to bubble.
Cook the toffee
20 minContinue to cook, stirring occasionally with a heatproof spatula, until the mixture reaches 290°F (143°C) on a candy thermometer, about 15-20 minutes. The color should be deep amber.
Add vanilla and salt
1 minRemove from heat and immediately stir in the vanilla extract and flaky salt (if using). The mixture will bubble vigorously—be careful.
Incorporate the almonds
1 minQuickly stir in most of the toasted almonds, reserving a handful for the top.
Spread and top
2 minPour the hot toffee onto the prepared baking sheet, spreading it into an even layer with a spatula. Sprinkle the reserved almonds on top and press them lightly.
Cool and break
30 minLet the toffee cool completely at room temperature until set, about 30 minutes. Once set, break into irregular pieces.
Equipment
- Heavy-bottomed saucepan
- Candy thermometer
- Baking sheet
- Parchment paper or silicone mat
- Heatproof spatula
- Dry skillet for toasting
Nutrition facts
Tips
- Use a candy thermometer for precision, reaching 290°F is crucial for a snap, not a chewy texture.
- Stir constantly in the first stages to prevent the sugar from crystallizing.
- If you don’t have sliced almonds, whole almonds chopped finely work just as well.
- For a salted version, add flaky salt both inside and on top—it balances the sweetness beautifully.
Serving suggestions
- Serve as a snack or dessert with coffee or tea. Wrap pieces in parchment paper for gifts.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Nina Reyes
Specialises in Asian Fusion cuisineNina is a meticulous fusion cook who makes miso carbonara balanced enough to bring a tear to your eye.
Describe yourself in three words: Calm, precise, secretly competitive.