Friday, December 10, 2010

Almond Toffee

This recipe makes a delicious batch of toffee to give as a gift, share with friends, or eat yourself!  My co-workers recently claimed that this rivals Enstrom's.  I have had many successes with this recipe, but there are also times when the mixture breaks (separates) for no apparent reason.  Make sure to use fresh butter to help avoid breakage.
  • 1 Cup (2 Sticks) Butter
  • 1 Cup Sugar
  • 1/4 Cup Water
  • 1-2 Tablespoons Light Corn Syrup
  • 1 Cup Almonds (chopped--if you cannot find chopped, chop in a blender or food processor)
  • 1 Bag Chocolate Chips (milk or semi-sweet depending on your preference)
  • Jelly Roll Pan (a cookie sheet with a small rim)
  • Large Pot
  • Wooden Spoon
  • Small angled spatula
  1. Spread about 2/3 cup almonds onto the jelly roll pan
  2. Combine butter, sugar, water, and corn syrup in large pot
  3. Stirring constantly, bring to a boil, heat a little higher than medium on the stove (different stoves and altitudes may require different settings--often recipes call for medium, but I have found a little higher works better for me)
  4. Cook until the ingredients turn a light brown (mine usually takes between 20 and 30 minutes--typically, the longer you cook it, the harder the toffee will be)
  5. Quickly pour the mixture over the almonds on the jelly roll pan
  6. Use the back of the spoon to spread the mixture as flat and smooth as possible--you have to work quickly because it hardens almost immediately
  7. Sprinkle the chocolate chips over the toffee (for a thinner layer of chocolate, don't use the entire bag of chocolate)
  8. Wait about a minute for the chocolate to melt, then spread with the spatula to create a smooth, even layer of chocolate
  9. Sprinkle the remaining 1/3 cup of almonds on the melted chocolate
  10. Allow to cool (can cool in the fridge)
  11. Break into pieces and enjoy!

1 comment:

  1. Wow, I love your blog! Thank you for sharing all these great ideas!


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