Chocolate Almond ToffeeYum
The only advice I can give you about this Chocolate Almond Toffee recipe is….
if you’re going to make a batch…
you should really make two.
It’s that good!!
Trust me on this!!
I can’t say that I’m much of a candy person. I just don’t love sugar that much. But…I do love toffee. The nuttier…the better. This Chocolate Almond Toffee is honestly the best toffee I’ve ever had!! Thank you to the witty and so very talented David Lebovitz for sharing his recipe! I’ve tried different toffees …designer toffees…toffees from speciality stores….and they ALL give me a headache after I eat them. They’re all too sweet!! This amazing Chocolate Almond Toffee is COMPLETELY ADDICTING…. so for those of you who have no willpower at all…you’re in big trouble!! It’s almost impossible to stop eating this stuff! It’s just so buttery wonderful! And I’m happy to report that after eating copious amounts of this Chocolate Almond Toffee…I didn’t get a single headache. Loved it so much, that I made a second batch the next day.
No…I did not eat it all by myself. I shared!! And…everyone that I shared it with loved it as much as I do!! They said the same thing….it’s the best toffee they’ve ever had!
If you like to make gifts to give at Christmas…this Chocolate Almond Toffee would make an exceptional gift to give to someone you love ….or like an awful lot. It will be a hit for sure!!
A little hint…for those of you who have never made toffee before…for one – it’s super easy to make. Two…don’t rush it. Don’t turn the heat up too high to hurry things along. Be patient, and you’ll end up with a wonderful buttery toffee that has a perfect gentle crunch.
I know you’ll absolutely love this Chocolate Almond Toffee!!!
Chocolate Almond Toffee
Total Time: 1 hour
- 2 tablespoons water
- 1/2 cup (1 stick, 115 g) salted or unsalted butter, cut into pieces
- a nice, big pinch of salt
- 1 cup (200 g) granulated sugar 1/4 cup (50 g)
- packed light brown sugar
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 ounces (140 g) bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips
- Lightly oil a baking sheet with canola or safflower oil.
- Sprinkle half the nuts into a rectangle about 8″ x 10″ on the baking sheet.
- In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees.
- Have the vanilla and baking soda handy.
- Immediately remove from heat and stir in the baking soda and vanilla.
- Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don’t overwork it.)
- Scatter the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer.
- Sprinkle with fleur des sel. Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.
- Cool completely and break into pieces to serve. Store in an airtight container.
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