Butter Toffee Almonds Recipe
This Butter Toffee Almonds recipe is a sweet treat that combines the rich, nutty flavor of toasted almonds with a buttery toffee coating. The crunchy texture contrasts beautifully with the smooth toffee layer and they are a perfect homemade gift or holiday party snack.
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Sweet, salty, and crunchy bites like these Butter Toffee Almonds are always popular. Nuts are perfect for appetizers or on charcuterie boards. These Spiced Walnuts and this Candied Cashews recipe are also perfect for entertaining.
Why YOU will love this recipe
Ingredients
Find the full ingredient list, with measurements, in the recipe card below.
- Almonds: We recommend using raw, unsalted almonds.
- Butter: Butter adds a rich and creamy flavor to the toffee coating. Add a pinch of salt if you are using unsalted butter.
- Brown Rice Syrup: This is the best alternative to corn syrup. Brown rice syrup has the best ‘sticky’ factor.
- Coconut Sugar: This is a less processed, more natural granulated sweetener option.
- Baking Soda: Contributes to developing a rich, caramelized flavor and a golden brown color.
- Vanilla: This adds that classic and aromatic flavor to the toffee coating.
Equipment
- Medium Saucepan: You will need a pot large enough as when the toffee mixture cooks it does bubble up.
- Spatula: One of our favorite kitchen tools for stirring and scraping down the sides of pots and bowls.
- Large Baking Sheet: Use a large rimmed baking pan to spread the almonds easily.
- Parchment Paper: A must for easy cleanup. We recommend using unbleached parchment paper.
- Free of PTFE, PFOA, PFAS, lead, cadmium, and other toxic materials.
- Can withstand oven temperatures up to 550ºF.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Start by preheating the oven to 250 degrees and lining the baking sheet with parchment paper.
Step 2
Next, add the butter, coconut sugar, and brown rice syrup to the medium saucepan.
Step 3
Then, set the pot over medium heat and stir to mix together.
Once the mixture is combined and starts to boil lightly, let it bubble without stirring for two minutes.
Keep an eye on it while it cooks in case it splatters or bubbles over.
Step 4
After the two minutes of cooking is up, remove from the heat.
Work quickly at this point as the mixture will harden quickly and stirring will be more challenging.
Next, stir in the vanilla and baking soda.
Step 5
Then, add the almonds and stir to coat.
Step 6
Next, spread the almonds into a single layer onto the prepared baking sheet.
Work fast and spread the almonds evenly and separate from each other as much as possible.
Step 7
Then, pop the baking tray into the preheated oven and roast for 60 minutes.
Take the tray out and stir the mixture every 15 minutes to prevent any burning or hotspots.
Step 8
Next, remove from the oven and let cool in the pan for at least thirty minutes.
This allows the almonds to crunch up.
Step 9
Finally, break the almonds apart and enjoy.
Expert tip! Toffee can set rapidly once removed from heat, so work quickly when spreading the almonds on the parchment-lined sheet. This prevents the toffee from hardening before you can evenly spread the almonds.
Substitutions
- Use an organic non-gmo light corn syrup instead of brown rice syrup.
- Swap in any granulated sugar for the coconut sugar.
- Instead of parchment paper use an eco-friendly silicone mat.
Recipe Variations
- Experiment with different nuts like cashews, pecans, or walnuts. The toffee coating will work well with various nut choices. Just keep in mind that cooking times with different nuts will vary.
- Add finely ground coffee or espresso powder to the toffee mixture for coffee lovers.
- Finish with a few sprinkles of flaked sea salt for a salted toffee vibe. We recommend Maldon Sea Salt Flakes.
Serving Suggestions
We love giving almonds as a homemade holiday gift for the season. Dress them up in a classic mason jar with a festive bow or ribbon.
Share these homemade treats during holiday gatherings such as Thanksgiving or Christmas. Put them out in little dishes for grazing or add them to a charcuterie board.
FAQS
While you can technically use a plant-based spread to margarine, it’s generally recommended to use real butter for the best flavor and texture. The oil-based products generally have different fat content and composition, which can affect the outcome.
Grainy toffee can result from sugar crystals forming in the mixture. The crystallization can be from overcooking the toffee or water coming into contact with the mixture.
Storage Tips
To Store: Store the butter toffee almonds in an airtight container at room temperature. This will ensure they don’t become stale or lose their crunch. These taste best when fresh, so enjoy within a week for optimum taste and texture.
We don’t recommend freezing this recipe.
More Almond Recipes
**This recipe was originally posted on May 24, 2013, and updated on November 18, 2023, with recipe notes, writing, and photos.**
If you tried this Butter Toffee Almonds recipe, please rate it and let us know how it turned out by leaving us a comment below. We’re always interested in feedback!
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Butter Toffee Roasted Almonds
Ingredients
- ½ cup coconut sugar
- ¼ cup butter
- ¼ cup brown rice syrup
- ⅛ tsp baking soda
- ¼ tsp vanilla
- 3 cups raw almonds
Instructions
- Start by preheating the oven to 250 degrees and lining the baking sheet with parchment paper.
- Next, add the butter, coconut sugar, and brown rice syrup to the medium saucepan.
- Then, set the pot over medium heat and stir to mix together.
- Once the mixture is combined and starts to boil lightly, let it bubble without stirring for two minutes. Keep an eye on it while it cooks in case it splatters or bubbles over.
- After the two minutes of cooking is up, remove from the heat.
- Work quickly at this point as the mixture will harden quickly and stirring will be more challenging.
- Stir in the vanilla and baking soda. Then, add the almonds and stir to coat.
- Next, spread the almonds into a single layer onto the prepared baking sheet. Work fast and spread the almonds evenly.
- Then, pop the baking tray into the preheated oven and roast for 60 minutes. Take the tray out and stir the mixture every 15 minutes to prevent any burning or hotspots.
- Next, remove from the oven and let cool in the pan for at least thirty minutes.
I love it when I find a recipe that I have all the ingredients. Your recipe came out perfect. I added some cashews and honestly, I can’t stop eating these nuts. I’m going to make another batch and give some nuts for Christmas presents.
Thanks Edith! They are addictive, I know. I love that you are gifting some for Christmas. Homemade gifts are the best.
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