Almond Toffee
It’s important to work quickly once the toffee is ready to pour out of the pot. It will harden very fast so make sure to have everything ready.
Adapted from Food Network.
Ingredients
Units
- 1 1/4 cups organic whole cane sugar or sucanat
- 1/3 cup maple syrup
- 1/3 cup water
- 1 cup unsalted butter, cut into small pieces
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 cups whole almonds, roasted and chopped
- 8 ounces bittersweet chocolate, finely chopped
Instructions
- Whisk the whole cane sugar, maple syrup and water in a large saucepan over medium heat. Bring to a boil, lower heat to medium low and simmer for 3-4 minutes. Stir in the butter and continue to simmer (do not stir, stirring can make the mixture grainy) until the mixture reaches 300ºF, about 30 minutes. Remove the pan immediately and whisk in the salt, baking soda, and 1 cup of chopped nuts. Stir quickly until well combined. Immediately pour the mixture onto a buttered baking sheet. Using an offset spatula, quickly spread the mixture out into a rectangle, about 10×13-inches.
- While the toffee is cooling, melt the chocolate. Pour melted chocolate over the toffee and spread evenly. Sprinkle remaining chopped almonds on top. Cool for 1 hour before breaking apart. You can put the toffee in the fridge to speed up the cooling, if desired. Break apart and serve.
Find it online: https://deliciouslyorganic.net/almond-toffee/