Almond Toffee

Name: Almond Toffee
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 340 grams 1/2 cups butter; 59 milliliters light corn syrup; 1 teaspoons salt; 340 grams bittersweet or semisweet chocolate, finely chopped; 789 milliliters sugar; 1 Tbsp vanilla; 355 milliliters whole raw almonds

Need a gluten free side dish? Almond Toffee could be a tremendous recipe to try. This recipe serves 9. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 945 calories, 8g of protein, and 57g of fat. Head to the store and pick up almonds, semisweet chocolate, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place almonds in a baking pan.

Ingredients you will need

Almonds

Equipment you will use

Baking Pan

Bake in a 350 regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When cool enough to handle, finely chop.

Equipment you will use

Oven

Frying Pan

In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300 on a candy thermometer; see notes), 10 to 15 minutes.

Ingredients you will need

Corn Syrup

Butter

Candy

Sugar

Water

Salt

Equipment you will use

Candy Thermometer

Frying Pan

Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides.

Ingredients you will need

Almonds

Vanilla

Equipment you will use

Baking Pan

Let toffee cool at room temperature until set, at least 30 minutes.

Ingredients you will need

Toffee

Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat.

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Bowl

Frying Pan

Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.

Ingredients you will need

Chocolate

Water

Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level.

Ingredients you will need

Chocolate

Spread

Toffee

Equipment you will use

Offset Spatula

Knife

Sprinkle remaining almonds evenly over chocolate.

Ingredients you will need

Chocolate

Almonds

Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).

Ingredients you will need

Chocolate

To remove, gently twist pan to release toffee, then chop or break into chunks. Store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.

Ingredients you will need

Toffee

Equipment you will use

Frying Pan

Before you begin, read the recipe all the way through and assemble all the tools and ingredients you will need. Many candy recipes require that you act quickly once the sugar syrup reaches the desired temperature. Use care when working with hot sugar syrup, as it can cause severe burns.

Ingredients you will need

Simple Syrup

Candy

Choose the right pans. Heavy-bottomed stainless steel pans are best for cooking sugar mixtures. Thin, lightweight pans tend to conduct heat--and cook sugar syrup--unevenly.

Ingredients you will need

Simple Syrup

Sugar

Use a candy thermometer when called for. They meausre temperatures up to 40

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

You'll find them in the kitchen-gadget section of many supermarkets, priced between $10 and $

Submerge thte bottom of the thermometer completely in the sugar syrup to get an accurate reading. Using a narrow pan with tall sides makes the mixture deeper, but, if necessary, you can gently tilt a shallower pan to submerge the thermometer bottom.

Ingredients you will need

Simple Syrup

Equipment you will use

Kitchen Thermometer

Frying Pan

Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate.

Ingredients you will need

Chocolate

Water

Equipment you will use

Bowl

Frying Pan