Toffee Recipe
User Reviews
5
Toffee Recipe
Description
The toffee begins with toasting whole almonds before chopping and distributing half in the lined baking pan. Butter, sugar, vanilla extract, and salt are heated over medium heat and stirred constantly until the mixture reaches 300-310°F, known as the hard crack stage. Careful temperature control is needed to avoid burning and to achieve proper texture.
After cooking, the hot toffee is poured over the almonds in the pan. The remaining almonds are saved to sprinkle on top once the toffee is spread. Chocolate chips are melted and spread over the warm toffee, then the reserved almonds are scattered on top, creating a crunchy, chocolate-covered surface. The toffee is allowed to cool completely and then broken into pieces.
This candy combines the crispness of well-cooked toffee with nutty notes and smooth chocolate finishing. It is suitable for gifting, snacking, or holiday treats.
If the mixture separates during cooking, stirring off heat and adding a small amount of hot water can help reincorporate the butter and sugar layers before returning to heat.
Ingredients
- 1 cup almonds or your favorite nuts, toasted and coarsely chopped, divided (see notes below)
- 1 cup granulated sugar
- 1/2 lb butter 2 sticks or 1 cup, unsalted
- 1 tsp vanilla extract
- 1/2 tsp salt fine sea salt
- 1 cup chocolate chips or milk chocolate, semi-sweet
Instructions
- Prep: Grease a 9x12 or 9x9 metal baking dish, and line it with parchment paper. Do not grease the top of the parchment paper.
- Toast the nuts: Heat whole almonds over medium heat in a skillet for 5-7 minutes. They can burn easily, so stir every 30 seconds and don’t walk away. Or roast the nuts on a baking sheet at 325 degrees for 10-15 minutes. Coarsely chop almonds and spread half of them evenly into your parchment-lined baking pan. Set aside the remaining nuts for topping.
- In a large heavy saucepan (at least 3-4 quarts), combine butter, sugar, vanilla, and salt. Set over medium heat and use a wooden spoon to stir constantly until the butter melts and the mixture comes to a boil. Slowly stir continuously until it turns a caramel color and reaches at least 300 ̊F on a candy thermometer (300-310 is the hard crack stage and takes about 8 to 10 minutes over medium heat). Be careful since the mixture is extremely hot (do not sample!) and will brown quickly toward the end.
- Immediately pour your toffee into your prepared pan. Right away tilt the pan to spread evenly over the nuts. It doesn’t have to reach the edges or look even.
- While hot, sprinkle the top with chocolate chips and rest for 2 minutes (they will glisten once they have softened) then use an offset spatula to spread the chocolate evenly over the surface. Sprinkle on the remaining 1/2 cup of nuts, pressing them gently into the chocolate layer to adhere.
- Let cool for at least 2 hours at room temperature or unit the chocolate is fully set then cut or break into pieces to serve. Store in an airtight container at room temperature for up to a week.
Notes
- If the toffee mixture separates, remove from heat and stir until the layers come together.
- Adding about 2 tablespoons of hot water may help reunite the mixture before heating again.
- Maintain constant stirring when cooking to prevent burning and ensure even cooking to the hard crack stage.
- Use parchment lining without greasing its top to allow easy removal after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbs | 14g | |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 50mg | 2% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 240IU | 5% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
