Almond-Encrusted English Toffee

Recipe by Sarah Stewart
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 25
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the almonds until they are broken into chunks with a food processor or blender.
  • Remove half and continue to grind the remaining portion into a coarse meal- Set both halves aside for later.
  • Melt butter with salt on medium heat.
  • Stir sugar in slowly.
  • Continue cooking and stirring for approximately 15 minutes.
  • At first, the sugar will sink to the bottom and not melt.
  • Eventually, the sugar and butter will melt into each other into a pearly, puffy mixture (make sure your pan is large enough) and then will continue to darken from buttery yellow to tan.
  • When it turns tan, stir in the chunks of almond and vanilla, darkening the mixture further.
  • Continue stirring until the almonds are toasted- You will be able to tell by the scent- Be very careful at this point that the almonds do not begin to burn!
  • The temperature should be about 280°/Hard crack stage and if butter starts to rise to the top, take mixture off the heat immediately.
  • Stir it briskly once off the heat then pour into a 11x15 baking sheet that has been lined with aluminum foil or parchment paper.
  • Cut 1/2 the chocolate up and melt over a double boiler and spread over the surface of the cooling toffee.
  • Dust surface with 1/2 of the almond meal.
  • Once cooled and hardened, melt the remaining chocolate, flip toffee out of the pan, and coat the bottom.
  • Repeat dusting of almonds.
  • Don't get all stressed if the toffee breaks-- it's supposed to be handy-size chunks.
  • Refrigerate until hardened thoroughly and finish breaking into piece.
  • Continue to refrigerate or freeze until ready to serve/given as gift/eaten!
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