Butter: I used unsalted dairy-free butter to keep the recipe dairy-free and vegan. However, if you are not lactose-intolerant or vegan, feel free to use regular unsalted butter instead.

Brown Sugar: I used dark brown sugar, but you can also use light brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Salt: I like adding a pinch of salt as the saltiness balances out the sweetness of the toffee very well. If you are using salted butter, leave out this extra salt.

Sliced Almonds: This recipe is for almond toffee, so I’ve used sliced almonds for topping, but you may also use chopped almonds or other chopped nuts (such as peanuts, cashew nuts, pistachios, or hazelnuts) if you prefer. Alternatively, feel free to leave out the nuts completely if you are allergic to nuts.

Use Candy Thermometer: For best results, make sure to use a candy thermometer to measure the exact temperature the toffee mixture is at.

Toffee Texture: In this recipe, we’re cooking the toffee mixture until it reaches the “hard crack” stage (300F), so we’ll be getting a hard, brittle toffee that snaps when bitten into. For a little more chew and less brittleness, cook the toffee mixture until the “soft crack” stage (270F to 290F). If you prefer softer, chewier toffee, only cook the toffee till the “hard ball” stage (until 250F to 260F).

Storing: To store, place the homemade almond toffee in an airtight container or ziplock bag at room temperature for up to two months.