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Desserts/ Holiday Recipes/ Vegetarian Recipes

Double-Nutty Chocolate Covered Toffee

This nutty chocolate toffee was a revelation for me! I had eaten commercial toffee before, but after trying this recipe, store-bought toffee just did not compare. Before this recipe, I always thought that toffee was too complicated to make at home. But it’s really quite simple, as you will see. With a candy thermometer, it’s really a charm to make!

This toffee can be stored in a suitable container for at least 10 days.

Double-Nutty Chocolate Covered Toffee

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8


  • 1 cup almonds
  • 1 cup pistachios
  • 2 tbsp water
  • 1/2 cup butter
  • 1/4 tsp salt
  • 1 cup cane sugar
  • 1/4 cup brown sugar
  • 1/4 tsp baking soda
  • 1 tsp vanilla extract
  • 5 oz dark chocolate


  • Spread a cup of mixed nuts at the bottom of a parchment paper-covered baking pan or tray.
  • In a small saucepan (on which you have installed a candy thermometer) heat the water, butter, salt, and sugars. Cook gently, until the thermometer reads 300°F (150°C). ATTENTION: the temperature will rise very quickly, so be attentive.
  • Remove from the heat immediately and add the vanilla (be careful, the mixture may splash a bit) and the baking soda.
  • Using a small spatula, promptly transfer the caramel to your nuts at the bottom of the pan.
  • Without waiting too long, spread the pieces of chocolate on the top of the caramel. Let the chocolate rest (& melt) for 2 minutes, then spread the chocolate over the nutty caramel in a thin layer.
  • Cover the chocolatey caramel with the other half of the grated nuts and press lightly with the palm of your hand to insert them a little into the caramel.
  • Let the toffee cool completely and break into pieces to serve.
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