Buttery pecan and almond chocolate toffee topped with dark and milk chocolate—crunchy, sweet, and totally irresistible.
You ever get one of those cravings where you don’t really know what you want, but you just know it needs to involve butter and chocolate? That was me a few weeks ago. It had been one of those weird days—raining, the dog had knocked over my basil plant, and I was still wearing my pajama top at 4 p.m. (Don’t judge me.) I needed a little kitchen therapy.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I opened the pantry like I was expecting it to present a miracle. And boom—there they were. A cup of sliced almonds shoved behind a bag of rice I never cook, some pecans leftover from Thanksgiving pie (don’t ask why they were still there), and a mix of dark and milk chocolate bars I’d been saving for something special. I figured… why not now?
So I whipped together what I hoped would be some kind of crunchy, chocolate-covered candy. The result? This pecan and almond chocolate toffee. And friends… it wasn’t just good. It was the kind of good that makes you close your eyes and make that “Mmmf!” sound. You know the one.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pecan and Almond Chocolate Toffee Recipe?
Okay, sure—there are a million toffee recipes online. Some are super fancy, some try way too hard, and some are… well, a little bland. But this? This one’s a little wild. It’s nutty in more ways than one. It’s rich, buttery, just the right amount of sweet, and loaded with texture.
And the combo of dark and milk chocolate? It walks that delicate tightrope of flavor without falling into the too-sweet abyss or the too-bitter pit. Plus, that sprinkle of almond powder on top gives it this snowy, almost magical look. Like it should be served by woodland elves at Christmas.
Not to get dramatic, but I think this pecan and almond chocolate toffee changed my week. It made me feel like a person again after that weird day. Maybe it’ll do the same for you. Or at least give you an excuse to hide in the kitchen for an hour. Both solid wins.
Ingredient Notes:
No weird stuff here—just good old-fashioned pantry heroes.
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Sliced Almonds – I blitzed these until they looked like soft almond flour and sprinkled it over the top. It’s optional… but like, is it really?
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Toasted Pecans – Toasted is key. That nutty depth of flavor is what makes this so special. Also, it reminds me of fall in the South—pecan pies and porch swings, y’know?
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Unsalted Butter – Two sticks. Yep, the full deal. If you’re gonna make toffee, don’t mess around. You need that buttery base to carry the crunch.
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Sugar + a splash of water – Nothing fancy. It just helps melt the sugar evenly, so things don’t get weird.
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Dark + Milk Chocolate – I had a couple bars leftover from a s’mores night. Dark chocolate gives it that bold, grown-up flavor, and the milk keeps it creamy and familiar.
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Candy Thermometer – Not an ingredient, but yeah… don’t skip it. I’ve tried eyeballing it before and ended up with a sad, chewy blob. This is not the time for rebellion.
How To Make Pecan and Almond Chocolate Toffee?
Step 1: Prep like a pro (or like someone pretending to be one).
Butter a 9×13 pan—go heavy-handed here. Then grab your food processor. Pulse the almonds until they’re a fine powder (think snow). Dump ’em in a bowl and set aside. Now give your pecans a quick pulse—just enough to chop, not turn into nut dust.
Step 2: Get that sugar boiling.
In a saucepan, melt your butter over low heat. Once it’s halfway melted, add the sugar and water. Stir it gently until combined (like, baby-it vibes). Then pop in your candy thermometer and crank the heat to medium-high. Don’t stir anymore. Just let it bubble and do its thing. You can swirl the pan gently if needed. Aim for 300°F—it takes around 15 minutes, but don’t walk away. Candy waits for no one.
Step 3: Add the pecans and pour fast.
Once it hits temp, remove the pan from the heat and carefully stir in the pecans. Then pour it all into your buttered pan. Spread it out fast—it sets quicker than you’d think. And don’t worry if it looks a little… rustic. That’s part of the charm.
Step 4: Add your chocolate blanket.
Sprinkle both chocolates over the hot toffee. Let them sit for about 3 minutes so they get all melty. Then use a spatula (offset is best, but a spoon works too) to smooth it out into a glossy layer.
Step 5: Almond snowfall time.
Sprinkle that almond powder all over while the chocolate’s still warm. It’ll stick like a dream.
Step 6: Chill and smash.
Pop the whole thing in the freezer for 30 minutes. Then—my favorite part—break it into jagged little pieces with a sharp knife. Or just go wild and smack the pan on the counter. No rules.
Storage Options:
This stuff stores surprisingly well… if you can resist it. I keep mine in an airtight container on the counter for about a week. In the fridge? It’ll last a solid month. Freezer? Try three. Just make sure to bring it to room temp before serving—or don’t, if you like crunchy jaw workouts.
Want To Save This Recipe?
Also: if you’re gifting this, throw it in a mason jar or a cookie tin with a little ribbon. People will think you’re a holiday genius.
Variations and Substitutions:
Toffee’s kind of like your favorite hoodie—it can be dressed up, dressed down, or totally customized based on your mood.
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Swap pecans for walnuts or hazelnuts. Hazelnuts make it feel like something out of a European café. Fancy!
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Go full dark chocolate if you’re feeling bold. I mean, it’s your toffee.
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Sprinkle flaky sea salt over the top for that salty-sweet moment. Always a win.
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Want some crunch? Toss crushed pretzels or even potato chips on top. Wild? Maybe. Worth it? Absolutely.
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Going dairy-free? Use vegan butter and dairy-free chocolate. The texture will be slightly different, but the flavor? Still fab.
What to Serve with Pecan and Almond Chocolate Toffee?
Okay, hear me out. This pecan and almond chocolate toffee? It doesn’t need a companion. But if you’re feeling extra…
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Coffee. Duh. Morning toffee is totally a thing.
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Ice cream. Vanilla + crumbled toffee = next-level sundae.
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Red wine. Something smooth and not too dry. It makes the chocolate even richer.
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Cookies. Toss a few toffee pieces on your next holiday cookie tray and wait for the compliments.
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Gifting. Teachers, neighbors, your cousin who always brings a weird casserole—everyone loves this.
Frequently Asked Questions:
Do I really need that candy thermometer?
Yep. I mean, unless you enjoy sugar disasters and sticky pans. It’s like training wheels for candy making—trust me, it’s worth it.
Can I just use chocolate chips?
Technically… sure. But honestly, they don’t melt as smoothly, and the end result isn’t as dreamy. Go with chopped bars if you can. The extra few minutes of chopping? Worth it.
Can I double the recipe?
Totally. But don’t just dump it all in one pan. Use two pans or it’ll end up way too thick and you’ll need a hammer to break it. Learned that one the hard way.
So… what do you think?
Wanna try it? I hope you do. And if you do, please tell me how it turns out—or if you ended up eating half the pan before it even made it to the freezer. No shame. You’re among friends here.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pecan and Almond Chocolate Toffee
Ingredients
- 1 cup sliced almonds
- 1 cup toasted pecans
- 1 cup 2 sticks unsalted butter, cut into 1-inch pieces
- 1 cup granulated sugar
- 1 tablespoon water
- 5 ounces dark chocolate 60% to 72% cacao, coarsely chopped
- 4 ounces milk chocolate coarsely chopped
Instructions
Prepare the pan and ingredients:
- Lightly butter a 9 x 13 x 2-inch baking pan and set aside. In a food processor fitted with the metal blade, pulse the sliced almonds until finely ground into a powder. Transfer to a small bowl and reserve. In the same food processor bowl, pulse the pecans briefly (1 to 2 seconds) until coarsely chopped; do not overprocess.
Begin the toffee base:
- In a medium saucepan over low heat, begin melting the butter. Once partially melted, add the sugar and water. Stir gently to combine, taking care not to agitate the mixture too vigorously.
Cook the toffee mixture:
- Affix a candy thermometer to the side of the saucepan. Increase the heat to medium-high and allow the mixture to come to a boil. Cook without stirring until the temperature reaches 300°F (hard crack stage), approximately 15 minutes. Swirl the pan occasionally if the mixture browns unevenly, but do not stir.
Add pecans and pour into the pan:
- Remove the saucepan from heat immediately once 300°F is reached. Detach the thermometer, stir in the chopped pecans, and quickly pour the mixture into the prepared baking pan. Use a spatula to spread it evenly.
Top with chocolate and almond powder:
- Combine both chocolates in a medium bowl. Allow the hot toffee to rest for 1 minute, then sprinkle the chocolate pieces evenly across the surface. Let sit for approximately 3 minutes until the chocolate is melted. Use an offset spatula to smooth the chocolate into an even layer.
Finish and chill:
- Evenly sprinkle the almond powder over the melted chocolate. Place the entire pan in the freezer for 30 minutes, or until the toffee is firm and fully set.
Break into pieces and serve:
- Once set, remove from the freezer. Using a sharp knife, carefully break the toffee into pieces of desired size. Serve or store as needed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
