Almond Toffee with Chocolate
Today’s holiday recipe is simply the best. It’s a great gift anytime of the year.
Almond Toffee with Chocolate
If there’s a list somewhere of Top Ten Candy Recipes, this one is high on it. Unbelievably quick, easy and delicious, you’ll even impress yourself. As simple as it is, it’s important to have everything ready before you start.
First, you need about 15 uninterrupted minutes. Don’t answer the phone; don’t answer the door. And you need a good-sized (3-1/2 to 4-quart) heavy saucepan — the heavier the better — and a stout wooden spoon. Ideally, you should have an 11-inch by 17-inch jellyroll pan with a 1-inch lip on it. If you don’t have that, then two flat cookie sheets will do. Line the pan or cookie sheets with aluminum foil, letting the excess hang over the edges, and set them on a heatproof surface. You do not, by the way, need a candy thermometer.
* 2 cups (4 sticks) butter
* 2 cups sugar
* 3 cups whole raw almonds
* 1 package of 12 oz semi-sweet chocolate chips
First, take a couple of Tablespoons of almonds & process them very fine to sprinkle on top of the chocolate layer at the very end.
Put the butter and sugar in the saucepan and, over high heat, stir while the butter melts. Stir constantly while sugar dissolves, and let mixture come to a boil. When a uniform boil is reached, set your timer for 5 minutes. Keep stirring.
At the 5-minute mark, the mixture will start to look light and creamy and will become fluffy. Add the almonds all at once, and start stirring them in. The almonds will cause the mixture to cool, so it will immediately get thick and some of the butter will separate, and you may think you’ve made some terrible error, but persevere. Just keep stirring with that stout wooden spoon.
As you continue to stir, the mixture will really start to come together. The butter that separated out will get stirred back in, and the mixture will begin to darken as the sugar caramelizes. At or around the 5-minute mark, you will begin to hear the almonds popping. The heat causes them to expand, which causes a low, dull popping sound. And then you know that your toffee is ready! OR you will know by the deep rich caramel color…be sure not to let it get too dark as it scorches very quickly. (I don’t usually hear the popping sound of the almonds and just go by the color. The toffee will get darker as it cools so, just let it get to a rich amber color.)
Pour the toffee out evenly into the foil-lined pan or cookie sheets. Be very careful; it is extremely hot. If you are topping the toffee with a chocolate layer, wait 5 or 10 minutes when the toffee has begun to set, and sprinkle the chocolate chips over the hot surface. After about 5 minutes the chips will be melted enough to become spreadable. Spread the chocolate with a spatula in an even layer over the toffee. Lastly, sprinkle the processed almond crumbs on top of the chocolate.
After a couple of hours the toffee will be cooled completely & can be broken apart. I like to break it into triangles. Store in layers separated by waxed paper in an airtight container.