Toffee – Dianne’s

Note: A single batch of this recipe will fill a 9 x 9 baking dish and a double batch will fill a 10 x 15 jelly roll pan.


  • 1 cup raw slivered almonds
  • 1 cup unsalted butter (2 sticks)
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1.5 cups semi-sweet chocolate chips
  • 1/3 cup chopped pecans


  1. Spray a jelly roll pan with cooking spray and line with parchment paper or use a silpat.
  2. Spread chopped almonds in a single layer on top of the parchment paper.
  3. Toast the almonds in a 350 degree oven for 10 minutes then set aside.
  4. Butter the inner sides of a 3 quart pot to prevent sugar crystals from forming.
  5. Add butter, sugar and salt to the pot.
  6. Bring to a boil over medium heat whisking constantly until the temperature reaches 290-300 degrees.
  7. Remove from the heat and gently stir in vanilla.
  8. Pour mixture over chopped almonds.
  9. Let the mixture set for 3 – 4 minutes before sprinkling chocolate chips on top.
  10. After a couple of minutes, gently spread chocolate into a thin, even layer.
  11. Sprinkle on the chopped pecans.
  12. Place candy in refrigerator to cool for 2 hours.
  13. Lift the parchment out and break the candy into serving size pieces.
  14. Store in an airtight container in a cool place.

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