So the peanut brittle was just the start to my candy making. And as delicious as I thought the peanut brittle was, the toffee was even better. I had to beg my mother to save me a few pieces so I can take pictures of it for here. Also, it checks off another thing on my Top 26 List. It’s slowly getting checked off, but one day it’ll be done and I’ll have to start a new list! Keep reading for the almond toffee recipe….
- 2 cups sugar
- 4 sticks butter (yes, I know it’s a lot of butter but it’s totally worth it)
- 4.5 cups whole almonds
- 12 oz package semi-sweet chocolate chips
- 2 baking sheets
(1) Preheat the oven to 350º. If you have two baking sheets, line one of them with aluminum foil and spraying the foil with a nonstick cooking spray, my favorite is always the Wilton Non-Stick Flour spray. Also spray a spatula, and place it to the side for use later. If you only have one baking sheet, don’t fret. Save this step until after step 2.
(2) Spread 1.5 cups of almonds onto the second baking sheet and toast in the oven for 5-7 minutes, until they are a light golden brown. Allow the almonds to cool, then pulse them in a blender or a food processor until they are crumbled into small chunks.
(3) In a large saucepan (aka pot), combine the butter and sugar over medium heat. Stir constantly while the butter melts and until the mixture reaches 240º on a candy thermometer.Pour the remaining 3 cups of whole almonds into the bubbling butter and continue to stir (make sure you stir constantly so the almonds don’t burn! If it separates that’s ok. Just keep stirring. Just keep stirring.) Cook and stir until the candy reaches 295º. It will be a dark caramel color and the nuts may begin to pop.
(4) Immediately remove the candy from the heat and pour onto the lined baking sheet. Spread the candy smooth and flat with the sprayed spatula. Allow the toffee to cool a little, then sprinkle half of the chocolate chips over the top and let them sit and melt for a few minutes. Smooth the melted chocolate over the entire surface of the toffee, and while the chocolate is still wet, sprinkle half of the chopped, toasted almonds on top. Allow the chocolate to set in the refrigerator for 30 minutes. (Make sure the chocolate is hard to the touch. If it’s not just let it set for a little longer).
(5) Melt the remaining chocolate in the microwave, stirring every 45 seconds to ensure that the chocolate doesn’t burn. Remove the toffee from the refrigerator, and flip the block of candy over so that the bottom is now facing up. Spread the melted chocolate onto the bottom of the toffee and sprinkle with the remaining nuts. Refrigerate again to set the chocolate completely.
(6) Once set and hard to the touch, break into small pieces to serve. Store in an air-tight container at room temperature to keep it ready to eat at a moment’s notice.