Toffee Recipe
User Reviews
4.9
Toffee Recipe
Description
The toffee begins by melting unsalted butter with sugar, water, and salt over low heat, stirring frequently to prevent crystallization. A wet pastry brush is used to wash down sugar crystals from the pot sides. After boiling, a candy thermometer ensures the mixture reaches the hard crack temperature (305°F/151°C), which is necessary for the toffee's hard, brittle texture when cooled.
Coarsely chopped almonds are spread in a parchment-lined pan before pouring the hot toffee over them. Once slightly cooled, melted milk chocolate chips are spread atop the toffee, and optionally garnished with more finely chopped almonds and flaky sea salt for added taste and texture contrast.
Alternative nuts can be used or omitted entirely based on preference. Nuts can be toasted for a deeper flavor. Using a candy thermometer is important for accuracy in temperature to achieve the correct toffee consistency. The technique focuses on careful temperature control and stirring to avoid sugar crystal formation.
Ingredients
- ½ cup almonds coarsely chopped
- 1 cup (2 sticks ) butter cut into pieces, unsalted
- 1 cup granulated sugar
- ¼ cup water
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips
- 1-2 Tablespoons almonds for topping, optional, finely chopped
- sea salt for topping, optional, flaky
Instructions
- Line a 9x9 pan with parchment paper and scatter coarsely chopped almonds evenly over the bottom. Set aside.
- Combine butter, sugar, water, and salt in a medium-sized pot over low heat. Meanwhile measure out your vanilla extract and have it ready nearby.
- Stir ingredients frequently over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may settle on the side of the pot to prevent sugar crystals.
- Once butter is melted, increase heat to medium and continue to stir frequently until mixture comes to a boil (this may take a while, have patience and do not turn up the heat or you will ruin your toffee).
- Once the mixture comes to a boil, attach your candy thermometer. Make sure that the point of the candy thermometer is not touching the bottom of your pan.
- Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C).
- Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).
- Pour mixture evenly into your prepared pan over the almonds. Allow to sit for 5 minutes and then sprinkle chocolate chips evenly overtop the mixture. Cover with foil and allow to sit another 5 minutes, then remove the foil and use a spatula to gently spread chocolate chips evenly over your toffee.
- Immediately sprinkle with additional finely chopped almonds and flaky sea salt, if desired. Allow to cool completely at room temperature before breaking and serving.
Notes
- Nuts other than almonds can be used or omitted as desired; toasting the nuts before use enhances their flavor.
- Maintaining proper heat and stirring prevents sugar crystallization which can ruin the texture of the toffee.
- Using a reliable candy thermometer is important to reach the precise hard crack stage for proper toffee consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40pieces
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 96kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Sodium | 33mg | 1% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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