Some of you probably saw this posted on FB but I thought I would post the recipe for fun.
This is my hubs FAVORITE candy. I'm excited that I now know how to make it and that it only has 4 ingredients!
Almond Toffee
1 1/2 cups chopped toasted almonds, divided
(I toasted raw almonds in the oven with sea salt, optional)
1 cup packed light brown sugar
1 cup (2 sticks) salted butter
4-6 bars of chocolate (I used Hershey bars)
Directions:
1. Butter a 7x11 pan (or 9x12 for slightly thinner toffee). Sprinkle 1 cup of toasted almonds on bottom of the pan.
2. ***Warning*** This is the ONLY tricky part. Sugar can burn insanely fast! (I burnt it twice before I got it right!) Watch your temperature and pull it off the heat as soon as it reaches the right temp.
In a heavy saucepan (don't use a non-stick pan) at medium-high heat melt butter and add brown sugar. Stir until gentle boiling. Reduce heat to medium or medium-low and boil. Continue to stir. It's best to use a candy thermometer. Pull off the heat when it reaches 280 degrees hard-crack stage***. About 10 min.
***Candy will reach the hard-crack stage at different temperatures for different altitudes. Find out yours here. We are at about 7000ft. So ours is about 280*
3. After you've removed heat, give it a good stir. Immediately pour hot mixture into pan over almonds.
4. Unwrap your chocolate bars (mine were just regular sized Hershey Bars) and place them on top of the warm mixture. Let them sit a minute or so until melting, then spread chocolate around carefully with a spatula.
5. Sprinkle with remaining toasted almonds and gently press them into the chocolate.
6. Cool completely, and then break apart into chunks. Store in a covered container.
This is my hubs FAVORITE candy. I'm excited that I now know how to make it and that it only has 4 ingredients!
**these iphone pics aren't that great but you get the idea....
Almond Toffee
1 1/2 cups chopped toasted almonds, divided
(I toasted raw almonds in the oven with sea salt, optional)
1 cup packed light brown sugar
1 cup (2 sticks) salted butter
4-6 bars of chocolate (I used Hershey bars)
Directions:
1. Butter a 7x11 pan (or 9x12 for slightly thinner toffee). Sprinkle 1 cup of toasted almonds on bottom of the pan.
2. ***Warning*** This is the ONLY tricky part. Sugar can burn insanely fast! (I burnt it twice before I got it right!) Watch your temperature and pull it off the heat as soon as it reaches the right temp.
In a heavy saucepan (don't use a non-stick pan) at medium-high heat melt butter and add brown sugar. Stir until gentle boiling. Reduce heat to medium or medium-low and boil. Continue to stir. It's best to use a candy thermometer. Pull off the heat when it reaches 280 degrees hard-crack stage***. About 10 min.
***Candy will reach the hard-crack stage at different temperatures for different altitudes. Find out yours here. We are at about 7000ft. So ours is about 280*
3. After you've removed heat, give it a good stir. Immediately pour hot mixture into pan over almonds.
4. Unwrap your chocolate bars (mine were just regular sized Hershey Bars) and place them on top of the warm mixture. Let them sit a minute or so until melting, then spread chocolate around carefully with a spatula.
5. Sprinkle with remaining toasted almonds and gently press them into the chocolate.
6. Cool completely, and then break apart into chunks. Store in a covered container.
HELLO...awesome toffee
that you don't have to pay
$18/lb for!!!
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