Chocolate Almond Toffee

Before You Start (Caution)

1. Butter separation is a common issue for toffee making. Fortunately, it has never happened to me with this recipe (the recipe source in the post and Notes), but remember to follow the instructions precisely when making toffee. 1) Use a heavy-bottomed pot as I mentioned in the post. If your pot is too thin, hot spots on a pot can cause separation. 2) Use a long wooden spoon. It‘s a traditional tool that works the best. I heard different materials could contribute to butter separation. A long utensil helps not to burn your hand. 3) Avoid rapid temperature changes. Do not heat it up and down during cooking or move it around on the burner too much. 4) Use medium-high heat all the way. 5) Stir constantly. You are going to need to stand by the stove while making toffee.

To Prepare the Walnuts and Almonds

1. Finely chop ⅓–½ cup raw walnuts and set aside.
2. Place 1 cup whole raw almonds in a single layer on a baking sheet lined with parchment paper. Almonds should be over an area measuring about 10 x 7 inches (25 x 18 cm). Optionally, you could bake the almonds in a preheated oven at 300ºF (150ºC) for 10–15 minutes to bring out more flavors.

To Prepare the Chocolate

1. Melt 1 cup semi-sweet chocolate chips (or bittersweet chocolate chips) over a double boiler until the chocolate is soft enough to stir smoothly. Turn off the heat and keep it warm while making the toffee. Alternatively, you can melt the chocolate in the microwave for about 1 to 1½ minutes. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.

To Make the Toffee

1. In a heavy-bottomed, 2-quart saucepan, add 1 cup unsalted butter, 1 cup sugar, ¼ tsp Diamond Crystal kosher salt, and ½ tsp pure vanilla extract. If you are using a candy thermometer, attach it to the saucepan.
2. Cook over medium-high heat, stirring with a clean, dry, long wooden spoon until the butter is melted. Make sure the butter and sugar are melting together. If the two elements melt unevenly, it can result in separation.
3. Once the butter is melted, set the timer for 5 minutes. Bring the mixture to a steady boil (not a rolling boil) and cook, stirring constantly, until the toffee is the color of whole raw almonds. As the temperature of the pan and mixture rises you will notice the mixture will bubble and foam as the water boils off and the color darkens around the edges where the mixture touches the pan. Stir the sides and bottom of the pan to even out the mixture temperature. Depending on your heat, it might take 5 to 7 minutes.
4. When the water has boiled off, the volume will collapse and thicken and the temperature of the mixture will rise quickly. As the mixture heats up, the color of the mixture changes drastically, especially during the final minute. When the candy is the color of raw almonds (or some calls it the color of a brown paper bag) or your candy thermometer registers 290–300ºF (143–150ºC), turn off the heat.
5. ⚠ If the mixture separates while it is cooking, there is a chance you can save it. Although I had never experienced butter separation before, I learned from my research that sometimes separated toffee can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture. Gradually return it to the heat, stirring constantly. You can also try adding 1–2 Tbsp of very hot water to the toffee to help it come together (up to 4 Tbsp).
6. Immediately pour the toffee over the almonds, covering all the nuts and smoothing it into an even layer. Do not scrape the pan. Let the toffee cool for a few minutes. Keep the toffee saucepan for delicious hot caramel milk (see the instructions below).
7. ⚠ If you have already poured the toffee out to cool by the time it separates, the toffee is unfortunately too far gone to save. However, once it solidifies, you can try wiping off the excess oil and crush the toffee to sprinkle over ice cream.
8. Spread the chocolate over the slightly cooled toffee.
9. Sprinkle with the walnuts and let cool until the chocolate is firm, about 2 hours (or once the toffee is cool down, refrigerate for 20 minutes to speed up the process).
10. Once set, cut with a sharp knife or break into bite-size pieces.

To Store

1. Store the toffee in an airtight container at room temperature in a cool, dry place for up to 2 weeks or in the refrigerator for up to 3 months. For longer storage, freeze up to 6 months and thaw overnight in the refrigerator before serving.

To Make Hot Caramel Milk

1. Add a small amount of milk to the pot with caramel leftover in it. Scrape off the sides and bottom with a silicone spatula or wooden spoon. Once the pot is clean, add more milk to adjust the sweetness. Enjoy hot/warm!