The taste of homemade toffee always brings joy to Anastasia Murphy, the publisher of Edible Sacramento. This cherished recipe comes from Jeff Repetti, a longtime friend of hers. For many holiday seasons, Jeff has delighted Anastasia’s household with a tin of his homemade toffee. Each year, they eagerly await this special delivery on their porch. Many times, Anastasia has begged Jeff for the recipe, but he always said, “No.”

The Origins of Jeff’s Toffee

To her surprise, Jeff finally agreed to share his treasured toffee recipe not only with her but with the readers of Edible Sacramento too. Interestingly enough, this recipe originated from a PG&E bill from the 1950s. Jeff’s Grandma Rosella passed it down in his family. Jeff jokes, “It is the only time a PG&E bill actually gave you something.”

Simple Ingredients, Delicious Results

To make Jeff’s Toffee recipe, one needs just a few simple ingredients: slivered almonds, salted butter, granulated sugar, whole raw almonds, vanilla extract, and milk chocolate chips. The process starts by toasting the slivered almonds under the broiler until golden brown. This step is crucial for adding a delightful crunch to the toffee.

The Toffee-Making Process

Next, melt the butter in a saucepan and add the sugar and whole almonds. Stir the mixture constantly. Cook it until it reaches a rich, caramel color and a temperature of 310 to 315 degrees F. At this point, add the vanilla extract, causing the mixture to bubble rapidly. Quickly pour the hot toffee onto a buttered baking tray and spread it evenly.

Finishing Touches and Storage

After the toffee cools, melt the chocolate chips and spread them over the top. Then, sprinkle the toasted almonds. Flip the toffee and repeat the process on the other side. Once the chocolate sets, break the toffee into pieces and store it in an airtight container.

A New Holiday Tradition

This toffee is more than just a treat; it’s a tradition that brings warmth and happiness to the holiday season. Now, thanks to Jeff, anyone can create this delicious toffee recipe in their own home and share it with loved ones. Enjoy making and eating this delightful confection, and may it become a treasured part of your holiday celebrations too.

Jeff’s Toffee

Recipe courtesy of Jeff Repetti Makes about 2.5 to about 3 pounds

Print Recipe Pin Recipe

Course Dessert

Servings 3 Pounds

Ingredients

  

• 1 cup slivered, peeled almonds
• 2 4-ounce sticks salted butter
• 2 cups granulated sugar
• 2 cups whole raw almonds
• 1 teaspoon vanilla extract
• 3 cups milk chocolate chips

Instructions

 

• Set oven to broil. Place slivered, peeled almonds on baking sheet and place under broiler until golden brown, about 3 to 4 minutes. Watch closely so they do not burn. Allow to cool, then roughly chop. Set aside for topping.
• Butter a 10-by-15-inch baking tray. Set aside.
• Place butter in a heavy bottomed, 2-quart saucepan over medium heat. Heat butter until just melted, about 2 to 3 minutes. Add the sugar, stir until combined about 2 minutes, then add the whole almonds. Continue to gently stir, folding mixture and scraping sides, over medium heat, for 16 to 20 minutes. The mixture starts out light, thick, and grainy, and as it cooks, it gradually darkens in color then bubbles and begins to thin and look silky. As the color darkens, keep stirring carefully and measure the temperature with a candy thermometer.
• Once the mixture reaches 310 to 315 degrees F, turn off heat and immediately add vanilla extract. The vanilla will cause the mixture to bubble rapidly. Quickly, fully mix in vanilla, then carefully pour toffee onto the buttered baking tray. Quickly, run a large offset palette knife or rubber spatula over the top, evenly spreading toffee making sure nuts are distributed throughout. Allow to cool.

CAUTION: Hot toffee will burn so use care not to splash or get it on skin!

• Using a double boiler, melt ½ of the chocolate chips. Spread melted chocolate over the top of cooled, hardened toffee and top with ½ the toasted almonds. Allow to cool. Flip toffee over and repeat process again with remaining chocolate and almonds. Again, allow chocolate to cool, then break into pieces. Store in air tight container.

Notes

• Recipe requires a candy or digital thermometer.
• If possible, use a high-quality chocolate, such as Guittard.
• If toffee is getting too dark too fast, or the sides of the pot start to burn, lower the heat.