Almond and Pecan Toffee

Prep Time: 1 and 1/2 Hours
10–12 Servings


When discussing sweets associated with the Christmas season, icons such as sugar cookies, gingerbread, fruitcake and toffee seem to reign supreme. Since toffee was the only candy that to make the cut, we went out in search of a favorite recipe. Although two recipes were chosen for testing, it was the one submitted by Mary Bess McPhail from North Louisiana that won out above the rest. It was all about the texture of the caramel!


2 cups sliced almonds

1 cup finely chopped pecans

1 pound butter

1 and 1/4 cups sugar

8 ounces milk chocolate chips


Cover an 11" x 14" baking pan with parchment paper. In a large, heavy-bottomed pot, melt butter over medium-high heat. Add sugar and cook 12–14 minutes or until mixture becomes a dark amber color and the temperature has reached 300 degrees F, stirring often. Mixture may seem to separate and break apart during the cooking process, just continue to cook the mixture until it reaches the proper temperature. Stir in sliced almonds and remove from heat. Quickly pour mixture onto prepared baking pan. Place the toffee in the refrigerator to harden, approximately 30 minutes. Once the mixture is cold to the touch, melt chocolate in a double boiler. Remove toffee from refrigerator then pour hot melted chocolate evenly over the toffee and spread with a rubber spatula to coat evenly. Sprinkle chopped pecans over toffee and return to the refrigerator until chocolate is set, approximately 30 minutes. To serve, break toffee into pieces and serve from your favorite Christmas tin or platter.