In need of yet another holiday dessert or treat? Perhaps a stocking stuffer? Try this toffee. Surprisingly, it’s quite easy to make. The hardest part is simply waiting for the toffee part of the candy to get to the right color. By the way, I love the little trick I learned from the blogger who posted the recipe: the toffee mixture is ready when it is the same color as the almonds! No candy thermometer needed–use the almond coloring as your guide instead.
I highly recommend checking out The Yummy Life blog for this recipe because the blogger posts step-by-step photos. And she shares some cute packaging ideas for gift-giving.
I’ve made this with a variety of nuts, usually whatever ones we have on hand. I do enjoy the almonds in the brittle best of all, though. Once I used chopped and salted cashews sprinkled on the top; I liked the salty factor balanced with the heavy sweetness of the toffee and chocolate. I’ve even mixed two kinds of chocolate for the top layer. Whatever suits your fancy.
- 1 cup unblanched (skin on) whole almonds
- 1 cup butter (2 sticks)
- 1 cup sugar
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- 1 (12 oz.) package milk chocolate chips (2 cups)…or use semisweet or dark chips
- 1/4 cup finely chopped pecans
- Toast almonds by spreading them in a single layer on a baking sheet and toasting them in a 350 degree F oven for 7-10 minutes.
- Line a 9×13-inch baking sheet with foil, bringing foil up and over the sides. Spread toasted almonds on foil. By the way, no need to grease the foil; the hardened toffee will peel off easily without greasing it.
- In a heavy 2-quart saucepan, combine butter (cut it into chunks), sugar, vanilla, and salt. Cook over medium-high heat, stirring occasionally with a clean, dry wooden spoon until the butter is melted. It will begin to get foamy.
- Continue cooking and stirring more frequently for approximately 7-10 minutes (it took me longer…probably closer to 20 minutes) until the candy starts to brown. Keep cooking until it is the color of the brown skin of the almonds; it will start smoking slightly. When the toffee is the color of the almond skin, that is your cue that it is ready.
- Immediately pour candy, without scraping pan, over almonds, covering all nuts. Work quickly because it will continue to cook and can start burning. Use your wooden spoon to spread the toffee to cover all of the almonds. Again, work quickly because it hardens quickly.
- Sprinkle the chocolate chips evenly over the hot toffee. Wait one minute, then spread the melted chocolate until it is smooth.
- Sprinkle with finely chopped pecans.
- Let cool until toffee hardens, up to two hours. If you want to speed up the process, place pan in refrigerator or freezer. When cooled, break into pieces. Store in a tightly covered container in a cool place or in the refrigerator. (I even kept my pan, covered with foil, in the freezer for a week and it was fine.)
SOURCE: The Yummy Life