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Almond Toffee
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Almond Toffee
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 18 minutes
Prep Time:
 18 minutes
Cook Method:
 stovetop
Cook Temp:
 medium
Directions:
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College sophomore Cobus van der Ven has been making this holiday gift for more than half his life. He judges when the toffee is done by its appearance, but you can also use a candy thermometer. Watch the toffee carefully while cooking - Cobus says the trick is not to let the melting sugar get too dark.

1. Line a baking sheet with foil and grease it with butter.
2. In a deep 2-quart saucepan, melt butter and sugar together over medium heat. Stir constantly. The oil from the butter will initially separate out from the sugar. After 4 to 5 minutes, the mixture should start to come together, and the color will be whitish. At this point, add 1/2 cup of the almonds. Continue cooking and stirring until mixture is fully emulsified and beginning to turn a pale golden brown, not quite a caramel color (mixture will continue to darken as it cools), about 5 minutes. If you're using a candy thermometer, the temperature should measure 300 degrees F.
3. Pour toffee onto prepared pan. Tilt pan around so that toffee spreads as much as possible, then use a heat-resistant spatula or wooden spoon to spread it further. It should be as thin as possible, but with no holes.
4. Let set for a few minutes so toffee is still hot but can no longer be easily spread. Sprinkle surface with chocolate chips and spread them over surface as they begin to melt. Spread so entire surface is covered with chocolate. Sprinkle remaining 1/2 cup almonds on top. Let cool at room temperature until chocolate hardens, about 4 to 6 hours or overnight.
5. When chocolate is set, break toffee into bite-size pieces. Store, refrigerated, in an airtight container. To give as gifts, package in decorative plastic bags.

Recipe courtesy of Cobus van der Ven.
2 ea Salted butter, stick
1 cup Sugar
1 cup Almonds, sliced
1 cup Baking Chips, chocolate, semi sweet


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