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Buttery Almond Toffee

Source of Recipe


From "Brittles, Barks, and BonBons" by Charity Ferreira



List of Ingredients



• 1½ cups (3 sticks) unsalted butter, cut into chunks, plus more for pan
  
• 3½ cups sugar
  
• ¾ cup water
  
• ¼ cup light corn syrup
  
• ½ tsp salt
  
• 2 tsp vanilla extract
  
• 1½ cups whole almonds (about 9 ounces), toasted and chopped
  
• 12 ounces bittersweet or semisweet chocolate, chopped
  






Instructions



1. Lightly butter a 10 x 15-inch jelly-roll pan. In a large pot over medium heat, stir together butter, sugar, water, corn syrup, and salt until sugar is dissolved and butter is melted and bubbling.
   
   
2. Increase heat and boil, stirring occasionally with a wooden spoon or a heatproof spatula, until mixture turns a deep golden brown and registers 290°F to 300°F on a candy thermometer, 10 or 15 minutes.
   
   
3. Remove from heat and carefully (mixture will bubble up) stir in vanilla and half of almonds. Immediately pour into prepared pan. If necessary, use a spatula or wooden spoon to spread mixture flat. Let stand at room temperature until cool and hard, about 45 minutes.
   
   
4. While toffee cools, melt chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from heat. Pour chocolate over cooled toffee, spreading it to edges with a knife or spatula. Sprinkle remaining almonds over chocolate. Refrigerate to set chocolate, about 30 minutes.
   
   
5. Bend the ends of the pan to release toffee and chop or break into chunks. Store in an airtight container in refrigerator up to 2 weeks.
   
   Makes 3 pounds toffee