dark chocolate chipotle toffee

Don’t let the name scare you.


Or the fact that this recipe requires a candy thermometer.


It came out perfectly with the very first batch.  I lowered the spice factor a notch to make it a little more “family friendly” but think I could easily bring it up to full heat next time.

© Tina Vega Photography

There was barely a bite using half of the chipotle pepper.  [As a heads-up, I’ll be sharing the full-heat version with family on Christmas Eve and Christmas Day!]

© Tina Vega Photography

So very buttery.  And sweet despite the dark chocolate topping.  The printable recipe is below.

Dark Chocolate Chipotle Toffee

Yield: 1-1/4 pounds


  • 1-1/4 cups unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup water
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon salt
  • 1 tablespoon chopped chipotle pepper plus 1 tablespoon adobo sauce from can
  • 2 cups natural almonds with skins, coarsely chopped
  • 1 cup dark chocolate chips


  1. Melt butter in a 3-quart saucepan over medium-low heat.
  2. Add granulated sugar and next 4 ingredients; cook until sugars dissolve, stirring constantly.
  3. Attach candy thermometer to pan. Increase heat to medium; add chopped chipotle pepper and sauce.
  4. Cook, stirring often, to a gentle boil 10 minutes.
  5. Add almonds and continue boiling, stirring until thermometer reaches 290 degrees.
  6. Remove from heat and carefully pour contents into a buttered jelly roll pan, spreading to 1/4-inch thickness.
  7. Sprinkle with chocolate chips and let stand for 2 minutes; spread chocolate using offset spatula.
  8. Cool until toffee hardens and break into pieces.

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