Home > Things to Eat > Toffee Nirvana!

Toffee Nirvana!

toffee trader joes

We had a pot luck lunch at our house yesterday.  It was fun.

The food was great, and the company was wonderful.

One friend brought a container of Trader Joe’s English Toffee – it was AMAZING.

The perfect blend of nuts, sugar, chocolate, crunch, and ecstasy!

I looked it up, and the big 30 oz. canister is available on Ebay for about $23.00 with free shipping.

You can find a local store at their website  www.traderjoes.com .


The only thing that I have had this good before that is comparable is See’s Candies Toffee-ets.
The 1 pound container is $16.90 plus tax and shipping. Delicious!

I love See’s candies, and always appreciate it if I get some as a gift. I miss living in Southern California where we could easily visit a store!

Here is a video of an easy recipe!

I found this recipe from Martha Stewart’s magazine that looks good!


artha Stewart Living, April 2001

  • Yield Makes about 3 pounds

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  • 1 cup (2 sticks) unsalted butter, plus more for pan and foil
  • 1 1/2 cups sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons water
  • 2 cups toasted (about 8 ounces) almonds, chopped
  • 12 ounces semisweet chocolate, tempered (technique follows)


  1. Butter a 12-by-18-inch baking pan. Cover two large cutting boards or cardboard pieces with parchment paper. Set aside.
  2. In a medium saucepan, melt butter. Remove from heat, and stir in sugar, corn syrup, and 3 tablespoons water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in 1 cup almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.
  3. Before candy hardens, but when it is firm enough to handle, turn it out onto parchment-lined board. Allow to cool completely.
  4. Wipe the surface of candy with a damp paper towel to remove excess butter, and allow to dry.
  5. Using a small offset spatula, quickly spread half the chocolate over candy. Scatter 1/2 cup of the remaining almonds over chocolate. Cover with parchment paper, and place second cutting board on paper. Turn candy over onto second surface. Remove top board and paper, quickly spread candy with remaining chocolate, and scatter with the remaining 1/2 cup almonds. Refrigerate for 20 minutes to set chocolate.
  6. Break candy into 2-inch pieces. The candy may be stored in an airtight container at cool room temperature for up to 1 week; use parchment paper to separate layers.

Cook’s Note

For 12 ounces tempered chocolate, melt coarsely chopped semisweet chocolate in the top of a double boiler over simmering water until it registers 115 degrees to 120 degrees on an instant-read thermometer. Remove bowl from water. Let cool, stirring occasionally, until chocolate reaches 82 degrees to 86 degrees on an instant-read thermometer. At this point, it will begin to set around the bowl’s edges. Return to the pot of hot, but no longer simmering, water for a few seconds at a time until it reaches 88 degrees to 91 degrees. Do not let chocolate become hotter than 91 degrees.

Sharing a sweet experience today!

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  1. December 7, 2012 at 11:06 am

    We go to San Diego 3 to 4 times a year for three reasons – to see our two grandchildren and for See’s candies. Oh, and to see our daughter and son in law.

    The toffee-ets are also my favorite. The second is their nut crunch. Over all See’s is the best commercial chocolate house I have ever been pleasured by.

    We will be there starting on the 21st.


    • December 7, 2012 at 4:05 pm

      That is wonderful, Hal. My favorite gift from my husband was always See’s Nuts and Chews!!

  2. December 8, 2012 at 1:21 pm

    I’ve never much of one for toffee, but that looks so good I’d be tempted to try it!

  3. December 9, 2012 at 11:26 pm

    Yummmmmmm — looks awesome!

    • December 10, 2012 at 12:18 pm

      Thanks for stopping by, Lisa!

  4. December 10, 2012 at 12:31 am

    Awe man this loos and sounds awesome! I hate to toss this out there, but wouldn’t it be amazing with a cup of equally awesome coffee! 😛

    • December 10, 2012 at 12:17 pm

      You are right, Forrest. Everything is better with coffee!

  5. meryl444
    December 10, 2012 at 1:08 am

    Glad you enjoyed it!

    • December 10, 2012 at 12:18 pm

      Thanks for the visit, Meryl

  6. December 10, 2012 at 11:40 pm

    What a smart idea to bring toffee. It sure looks like it would taste good. I’ve never tried making it before, but the recipe looks easy enough.

  1. December 7, 2012 at 11:20 pm
  2. January 10, 2013 at 11:47 am
  3. January 14, 2013 at 11:25 am

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