The other day, when I was making Caramel to make ‘Coffee Creme Caramel’, I realised that I could make ‘Almond Toffee’ much easier. I usually cook Butter and Sugar together until the mixture turns brown, but I could cook just Sugar first, then add Butter and Almonds. I tried to make ‘Almond Toffee’ in that way and the result was almost the same. It was easier and quicker. Today I used Roasted Walnuts instead of Almonds, and it was also delicious. You might wish to double this recipe, but I recommend not to make a lot because this Toffee is actually quite dangerous. High in calories and very hard to stop eating it.


2 to 3 Servings


1/3 cup (80g) Caster Sugar *OR White Sugar
1 tablespoon Water
20g Butter *cut into small cubes
1/2 cup Roasted Nuts *e.g. Almonds, Walnuts, etc.

  1. Coarsely chop up OR break Roasted Nuts.
  2. Line a small baking tray OR plate with baking paper. You will pour the hot Toffee over the baking paper later.
  3. Place Caster Sugar and Water in a small saucepan. Bring to the boil over low heat, and cook without stirring until brown.
  4. Add Butter and stir with spatula, then add Nuts, and mix to combine.
  5. Pour the mixture over the prepared tray. Spread evenly. Toffee hardens as it cools.
  6. Cut it into bite-size pieces before it turns completely hard. Another method is making shallow cuts while it is still slightly soft. When it is hard, just break it along the cuts.