Chocolate Toffee with Almonds
Crisp almond toffee topped with melted milk chocolate and an optional sprinkle of coarse sea salt.
Servings: 8 servings
Ingredients
Ingredients
- 1 1/2 cupsalmondssliced
- 1 cupunsalted butter2 sticks
- 2 tablespoonwater
- 1 cupsugar
- 1/2 teaspoonvanilla extract
- 7 milk chocolate barsunwrapped
- coarse sea saltoptional
Instructions
Instructions
- Line a rimmed baking sheet or cutting board with a piece of parchment paper about 10 x 12 inches.
- Evenly spread 1½ cups sliced almonds in a single layer on the parchment.
- In a medium saucepan, combine 1 cup unsalted butter (2 sticks), 2 tablespoons water, and 1 cup sugar. Heat over low heat, stirring frequently until the butter melts and the sugar dissolves.
- Once the mixture comes to a gentle boil, gradually increase the heat to medium. Attach a candy thermometer to the pan (or clip it to the side) and continue stirring frequently. Monitor the temperature until it reaches 305°F. Stir continuously but avoid vigorous splashing.
- When the toffee reaches 305°F, remove the pan from the heat and stir in ½ teaspoon vanilla extract until combined.
- Immediately pour the hot toffee evenly over the almonds on the parchment. Tilt the pan or use a heatproof spatula to spread the toffee if needed so it covers the almond layer.
- Arrange the 7 unwrapped milk chocolate bars evenly over the hot toffee. Let sit undisturbed for about 5 minutes to allow the chocolate to soften and begin melting.
- After ~5 minutes, use a spatula or the back of a spoon to spread the softened chocolate into an even layer over the toffee.
- If using, lightly sprinkle coarse sea salt over the melted chocolate to taste.
- Let the chocolate toffee set at room temperature or place in the refrigerator for faster setting. Chill for 1 to 2 hours (or overnight) until fully firm.
- Once set, use a sharp knife to cut the toffee into pieces, or lift the parchment and break it into pieces by hand.
- Store the pieces in a container with a tight-fitting lid.
Equipment
- ▢Parchment paper
- ▢Candy thermometer
Notes
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please
subscribe to our YouTube channe
l
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The most important thing to remember when making the toffee is to keep the temperature low, especially at the beginning. After the butter melts, bring the heat up just enough for the mixture to barely come to a boil. Then, slowly and gradually, continue increasing the heat until it turns the color of peanut butter and most importantly, reaches 305°F on your candy thermometer.
If your butter and sugar separate during the heating process, add 2 teaspoons of water and use a whisk to vigorously mix the mixture. This should help bring it back together.
Be sure to let the chocolate completely cool before breaking up the toffee. We keep the toffee in a container in the fridge, but, you can also store it on the counter.
The toffee will keep for a couple of weeks.
See the video near the top of the blog post for visual guidance. If you liked the video, please
subscribe to our YouTube channe
l
.
The most important thing to remember when making the toffee is to keep the temperature low, especially at the beginning. After the butter melts, bring the heat up just enough for the mixture to barely come to a boil. Then, slowly and gradually, continue increasing the heat until it turns the color of peanut butter and most importantly, reaches 305°F on your candy thermometer.
If your butter and sugar separate during the heating process, add 2 teaspoons of water and use a whisk to vigorously mix the mixture. This should help bring it back together.
Be sure to let the chocolate completely cool before breaking up the toffee. We keep the toffee in a container in the fridge, but, you can also store it on the counter.
The toffee will keep for a couple of weeks.