A Word From The Cook
“Fall dessert recipes, like this easy almond toffee candy, are so delicious you’ll want to double the batch to have enough to eat and share! ”
30 Minutes (plus 2-3 hours cooling time)
Approximately 30 2-inch pieces
- 6 Ounces Semisweet chocolate
- 6 Ounces bittersweet chocolate
- 8 Ounces (1 cup) unsalted butter
- 1 Cup granulated sugar
- 1/4 Cup water
- 1 Teaspoon light corn syrup
- 1/2 Teaspoon kosher salt
- 1 Teaspoon vanilla extract
- 1/2 Cup lightly toasted blanched slivered almonds
- Step 1 – Toast Almonds and Chop Chocolate
- Toast almonds in a 350 degree oven for about 7 minutes, until lightly browned.
- Chop and combine the two chocolates and set aside.
- Step 2 – Prepare Toffee
- In a heavy saucepan fitted with a candy thermometer, cook the butter, sugar, water, corn syrup, and salt over medium heat.
- Stir frequently with a wooden spoon until sugar dissolves.
- Then stir occasionally until the mixture reaches 300 degrees F and begins to darken (will take about 18-20 minutes).
- Brush sides of pan with a water soaked pastry brush to keep sugar from crystallizing.
- When mixture reaches 300 degrees, remove the pan from heat, quickly add vanilla and stir.
- Working quickly, pour mixture into a metal 9×11-ince baking pan or jelly roll pan, scraping the sides with a heatproof rubber spatula.
- Tilt the pan until the toffee covers the bottom of the pan evenly.
- Let cool for 2 minutes.
- Step 3 – Add Chocolate and Nuts
- Sprinkle chopped chocolate over warm toffee and spread evenly (an offset spatula works great for spreading).
- Sprinkle toasted almonds on top of chocolate.
- Let cool completely (3-4 hours). Refrigerate to speed cooling.
- Use a metal knife or spatula to pry candy from pan and then break into pieces using your hands or a knife.
- Pieces will be uneven.
- Eat, gift and enjoy!