Chocolate Almond Toffee
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Unrated
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Prep Time
30 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
1 (9x13 inch) Sheet
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Course
Dessert
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Cuisine
International
Chocolate Almond Toffee
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A recipe for Chocolate Almond Toffee! This buttery candy is topped with chocolate, almonds, and sprinkles.
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Ingredients
- 2 cups unsalted butter 454 grams
- 2 cups granulated sugar 400 grams
- 1/4 cup water 60 milliliters
- 1/4 cup light corn syrup 60 milliliters
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 6 ounces chocolate chopped or chips, 170 grams
- 1 cup almonds toasted and finely chopped, 100 grams
- Sprinkles optional, for garnish
Instructions
- Line a 9x13 inch (23x33 centimeter) rimmed baking sheet with parchment.
- In a large pot, place the butter, sugar, water, corn syrup, and salt over medium low heat.
- Cook, stirring often- especially the bottom and sides, until the butter melts and the temperature reaches 295-300˚F (146-149˚C).
- Remove the mixture from heat and immediately stir in the vanilla and baking soda.
- Pour the toffee onto the prepared baking sheet in an even layer. Allow to rest for 2 minutes.
- Evenly sprinkle the chopped chocolate or chocolate chips over the toffee and cover with a tented piece of foil. Allow to rest for another 2 minutes until starting to melt.
- Use a spatula to carefully and evenly spread the melted chocolate over the toffee.
- Sprinkle evenly with the chopped almonds and sprinkles if desired.
- Chill for 2 hours in the refrigerator or overnight at room temperature (in low humidity) until set, then break into pieces to serve.
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