The most delicious toffee
I prefer this home made toffee recipe more than anything you can find in a store. This toffee is crunchy, deliciously rich and buttery with a layer of smooth chocolate topped with toasted chopped almonds. The recipe is so simple and easy to make, and only requires 5 ingredients!
What is toffee?
When you heat butter and sugar together to a certain point (300° F), the mixture when cooled hardens up and turns into a crunchy candy-like texture – this is toffee.
When should I make toffee?
Well, you can make toffee all year round, whenever you have a craving for something sweet. My kids can’t get enough of these. I also like to use toffee to garnish desserts like crème brûlée or pot de crème or even a topping for ice cream. These also make great gifts, especially during the holiday season.
Chocolate Almond Toffee
Ingredients
Instructions
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Start with roasting almonds. I like to roast 5 lbs at a time and store them in the freezer, so that whenever I need roasted almonds for a recipe or just to snack on, they are there for me. Pour them out onto a sheet pan spread out in a single layer and roast in a 350 degree oven for about 15 minutes stirring halfway through. The trick is to let your nose be the guide - roast until they are toasty and fragrant. Once roasted, portion out what you need for the recipe and chop it down.
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Combine the butter, water, sugar and vanilla extract in a saucepan and cook over medium heat. When boiling, put a lid on the pot for a few minutes to create steam that will melt any sugar crystals clinging to the sides of the pot.
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Place a candy thermometer in the pot and let it continue to boil. When the temperature reaches 300 degrees, turn off the heat.
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Line a sheet pan with parchment paper and carefully pour the hot toffee onto the parchment paper. The toffee is extremely hot, so be careful! Use a high temperature spatula to spread the toffee evenly on the sheet pan. Let it cool for a few minutes.
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Sprinkle the chocolate chips on top and let it sit for a few minutes until the chocolate melts. Use a spatula to spread the chocolate into an even layer on top of the toffee.
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Sprinkle the chopped almonds on top of the chocolate layer. Let the toffee rest for about an hour before cutting into it.
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Cut the toffee into squares or triangles and serve.
