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Texoma Toffee
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Texoma Toffee
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The sweet buttery crunch of this delicious Texoma Toffee pairs chocolate and toasted almonds for a winning combination. The simplicity of this recipe and its wonderful taste ensures this toffee will become a staple in your dessert repertoire.

Prep time
3 cups of toffee
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Texoma Toffee
Extra Fine Granulated Sugar
Prep time :
Yield :
3 cups of toffee


  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup (2 sticks) unsalted butter
  • 6 (8 ounces) best quality semi-sweet, bitter or milk chocolate
  • 1 cup almond slivers, lightly toasted in 375°F oven and cooled


  1. Butter a 9 x 13 inch cookie pan or set aside a silicone baking mat without buttering.
  2. In a heavy saucepan, stir together sugar and butter over medium heat. While constantly stirring heat to 290°F. Remove from heat and pour very quickly in pan or on baking mat. Let cool.
  3. Chop chocolate in small even pieces. Place chocolate in a microwave oven proof bowl and heat in 10-second increments while stirring in between. Heat until two thirds of chocolate is melted, do not melt chocolate completely or it will not firm properly. Some lumps will remain.
  4. Spread half of melted chocolate over surface of hardened candy. Let cool until chocolate is hardened. Using a pancake turner, turn candy over and spread remaining side of candy with remaining melted chocolate. Cool until hardened and break into pieces. To develop flavor, store in a tightly covered tine for at least two days.


Making toffee is easy but a candy or digital thermometer is essential for good results. Use a heat resistant rubber or wooden spatula to cook the toffee.

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