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Brown Sugar Toffee

Domino® Granulated and Light Brown Sugar combine with unsalted butter to create a rich, dreamy toffee. Then, a topping of whole almonds and semi-sweet chips adds a nutty, chocolatey crunch.

Ingredients

For the toffee

  • 4 sticks (1 pound) Unsalted butter

  • 1 cup Domino® Light Brown Sugar, packed
  • 1 cup Domino® Granulated Sugar

For the topping

  • 1 cup Whole almonds

  • 2 cups Semi-sweet chocolate chips

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Instructions

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Prep Time: 15 minutes / Bake Time: 10 minutes / Yields: 48 servings

Step 1

Preheat oven to 350°F. Line a heat safe 9x13-inch baking pan with parchment paper, leaving the sides to overhang slightly. This will help for easy removal of the finished toffee.  Set baking pan aside.

Step 2

On a parchment-lined sheet pan, place whole almonds on sheet pan. Bake almonds for 10 minutes or until toasted. Remove from the oven and place on a cooling rack to cool completely.

Step 3

In a heavy-duty medium-sized saucepan that is on medium low heat, add the butter, brown and white sugar. Stir mixture constantly until mixture boils. Clip the candy thermometer to the side of the pan, and on medium heat boil mixture without stirring until mixture reaches 280°F. Monitor temperature and color of toffee; the heat may need to be lowered so the toffee does not brown too fast and burn. The toffee will be a deep golden brown, but not burnt.

Step 4

Once the toffee has reached the correct temperature, immediately remove from the heat, and pour into the baking pan. The toffee will level out in the pan; there is no reason to spread it out. While the toffee cools slightly, transfer the almonds to a cutting board. Chop the toasted almonds into larger chunks. Once the almonds have been chopped, transfer to a small bowl or just leave on the cutting board.

Step 5

While the toffee is still warm, sprinkle the chocolate chips on top. Let sit for a minute or two; this will melt the chocolate chips. Using a small off-set spatula, spread the chocolate evenly over the toffee. Sprinkle with the chopped almonds and set pan aside on a cooling rack to finish cooling completely.

Step 6

To serve, grab the sides of the parchment paper and remove the toffee from the pan and place on a cutting board or work surface. Break or cut the toffee into small pieces. Store in an airtight container for up to 3 days.

Additional Tips

The almonds may be omitted if desired. Depending on the humidity of the kitchen, the toffee may start to soften. 
 

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