Grandma Nash's Best Butter Almond English Toffee
User Reviews
5
Grandma Nash's Best Butter Almond English Toffee
Description
This butter almond English toffee starts with roasting whole almonds until fragrant, then chopping them coarsely. A butter and sugar mixture, including brown sugar and water, is heated to 300°F (hard crack stage) while stirring to achieve the correct candy texture. Baking soda is quickly incorporated once removed from heat, causing bubbling and lightening the candy's texture.
The hot toffee is poured over buttered surfaces sprinkled with chopped almonds and spread thinly. After cooling slightly, a top layer of finely chopped semi-sweet chocolate is spread over the warm toffee, melting into a glossy finish that hardens on cooling.
This sweet has a firm, crisp texture with a chewy almond crunch and subtle bittersweet chocolate contrast. It can be cut into pieces once fully set and makes a classic confection for holiday treats or sharing.
Chocolate chips can be used as a substitute if a chocolate bar is unavailable. Care in temperature and timing ensures proper candy consistency and prevents burning the almonds.
Ingredients
- 1 cup almond chopped, roasted
- 1 cup butter salted
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 2 Tablespoons water
- 1/2 teaspoon baking soda
- 1 cup semi-sweet chocolate finely chopped (about 6 ounces)
Instructions
- To toast the almonds, preheat oven to 350°F. Spread whole almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but being careful not to burn them. Let cool, then chop into small pieces and set aside.
- Butter a baking sheet or silipat mat, then sprinkle half of the chopped almonds on the buttered surface and set aside.
- In a heavy pan over medium-high heat, melt the butter, then add both types of sugar and the water. Stir to combine using a long-handled wooden spoon and bring to a boil over medium-high heat, stirring constantly. Continue stirring until a candy thermometer reaches 300°F (hard crack stage), usually between 10-15 minutes.
- Remove from heat and immediately stir in the baking soda, working quickly. The toffee will bubble and foam a bit when reacting to the baking soda. Immediately pour the hot candy over the almonds in the prepared baking sheet and spread out into a thin layer with the back of your stirring spoon; let cool slightly for 2-3 minutes before sprinkling the chopped chocolate over the toffee. The heat of the candy will melt the chocolate after just a few minutes and then you can spread it out into an even layer with the back of spatula or knife.
- Sprinkle the remaining chopped almonds over the melted chocolate and press down lightly with the back of a clean spoon. Let the toffee cool completely and the chocolate re-harden and set, then break into pieces.
Notes
- Chocolate chips can substitute chopped semi-sweet chocolate if unavailable.
- Watch the candy thermometer carefully to reach the hard crack stage for proper toffee texture.
- Toast almonds evenly without burning for optimal flavor and crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 184mg | 8% |
| Potassium | 180mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 28g | 56% |
| Vitamin A | 480IU | 10% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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