A Word From The Cook
“This homemade candy is 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!