Healthier, Dark Chocolate Toffee Brittle

640 480 Jenni

I first made this recipe last year and absolutely LOVED it! So I was hunting for the recipe this year, and decided I had to share it with you! It’s buttery and so delicious! My version is healthier than most. I can eat some without turning into a witch (like I do when I eat too much white sugar!).


Healthier Dark Chocolate Toffee

  • 2 C butter
  • 1 C evaporated cane sugar
  • 1 C Sucanat (or you can use 2 cups of one of these types of sugar)
  • 1/4 tsp sea salt
  • 2 C Semi-sweet or dark chocolate chips
  • 1 C flaked or chopped almonds (or other nuts)

It is best to have parchment paper on a jelly roll pan for this recipe. (Some people use aluminum foil, but I don’t because the metal can be absorbed into the food adding toxicity to our bodies.)


Put your butter and sugar in a medium pot with a heavy bottom if you have it. Use medium-high heat to melt the butter and combine with the sugar.


You will need to stir this mixture every 30 seconds so it doesn’t burn. Use a candy thermometer to monitor temperature.


Continue stirring until mixture gets to 265° and keep in mind that you can go up to 300° and you can still have a good batch. The optimal temp is 285°, but my mixture started to separate the butter and liquid.


If this happens, stir in 1 TB of water at a time up to 4 times to get it to combine again. When mine hit 300, it recombined just fine. And if it doesn’t perfectly recombine, just proceed with the recipe anyway.


When the mixture has turned dark amber, is combined and above 265° then add the salt, stir and pour onto your parchment-paper covered pan. Use a metal spoon to spread the mixture as evenly as possible.

Quickly sprinkle your chocolate chips over the pan and wait a minute until partially melted.


Then use a spatula (scraper) to spread the chocolate evenly over the mixture.


Sprinkle the flaked almonds over the top and gently press them into the chocolate. You may want to put a bag over your hand to do this or use a latex glove to keep your hand clean, because the chocolate gets on you easily.


Put the pan in the fridge for 15-30 min until hard.


Then break the toffee into small pieces. If the chocolate melts too easily, then you may want to put it in the freezer for 10-20 minutes.


It was fun to find this picture of Raquel, she was a great helper in the kitchen!


Try not to eat too much at once! This stuff is addictive and can give you a tummy ache if you eat too much 🙂  It will be a big hit at parties, for friends as gifts and at your husband’s work.

Enjoy this Natural Oil Mom blog. Share the word how essential oils work! :)
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