Toffee Candy

We've tried quite a few toffee candy recipes in our day, and this one—which is developed by the super talented and much-loved Test Kitchen Professional Pam Lolley—is the best we've ever encountered. It's a simple recipe with thoughtful touches, like the addition of instant espresso granules and a half a teaspoon of cinnamon for kick and a nice complexity of flavor. It calls for molasses, light brown sugar, and both almonds and bittersweet chocolate chips, which is a combination that's just begging to be put on the baking calendar this weekend. With this recipe, you're only 10 ingredients away from the best toffee of your life, and most of the ingredients you probably already have on hand. (For example, one of those ingredients is water, so you're already on your way.) The Test Kitchen promises "buttery, crunchy toffee topped with smooth, rich dark chocolate and almonds—candy heaven!" They also recommend ensuring you have a candy thermometer on hand because "the 290° you take it to makes this the perfect consistency." The active time on this recipe is only 25 minutes, with a total of 1 hour and 5 minutes—that's not too long to wait for great toffee, right? So, what are you waiting for? We hope you enjoy! (Next up, try our tips for perfect pralines.)

Toffee Candy
Photo: Caitlin Bensel; Food Styling: Ali Ramee; Prop Styling: Sarah Elizabeth Cleveland
Active Time:
25 mins
Total Time:
1 hrs 5 mins
Makes about 1 1/2 dozen pieces (serving size: 1 piece)


  • 1 1/4 cups (10 oz.) salted butter, plus more for pan

  • 1 cup granulated sugar

  • 1/3 cup packed light brown sugar

  • 1/3 cup water

  • 1 tablespoon dark unsulphured molasses

  • 2 teaspoons instant espresso granules

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon table salt

  • 2 cups thinly sliced almonds, toasted, divided

  • 1 (10-oz.) package bittersweet chocolate chips

  • Flaky sea salt (optional)


  1. Butter a 15- x 10-inch rimmed baking sheet. Melt 1 1/4 cups butter in a large heavy saucepan over medium; stir in granulated sugar, brown sugar, water, molasses, instant espresso, cinnamon, and salt. Cook, stirring constantly, until a candy thermometer just registers 290°F, about 20 to 25 minutes. Remove pan from heat, and stir in 1 1/2 cups of the chopped toasted almonds. Quickly pour mixture into prepared pan, and spread into an even layer, covering bottom of pan. Immediately sprinkle chocolate chips over top; let stand 5 minutes to melt. Spread chocolate in an even layer over toffee, using an offset spatula. Sprinkle evenly with remaining 1/2 cup chopped almonds. Let stand 5 minutes, and if desired, sprinkle with sea salt. Cover and chill until firm, about 30 minutes.

  2. Break toffee into about 18 pieces. Store in an airtight container in refrigerator up to 7 days. Serve cold or at room temperature.

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