Almond Chocolate Toffee
Author: 
Recipe type: Dessert
 
Almond chocolate toffee (that’s what I am calling it but I often resort to the trademarked name in causal conversation) consists of brown sugar, butter and toasted almonds, all rolled in good-quality chocolate. The variations are perhaps obvious but you can use different nuts or combinations of nuts, add flavoring to the toffee, and experiment with chocolate varieties.
Ingredients
  • 4 ounces unsalted butter
  • ¾ cup brown sugar
  • 1 teaspoon light corn syrup or honey
  • ¼ teaspoon salt
  • 2 cups toasted almonds or mixed nuts, chopped
  • 8 ounces semisweet (or other) chocolate
Instructions
  1. Prepare 2 mini-loaf pans (we use 3-1/2-inch by 7-inch pans but any size will work -- or even a regular bread loaf pan) by lining it with aluminum foil and buttering the pan (or spraying with pan spray).
  2. In a medium saucepan over medium heat, melt the butter. Add in the brown sugar, the corn syrup or honey, and the salt. Stir until the brown sugar dissolves, making a caramel. Stir the caramel until it reaches 290 degrees F. This will take about five to six minutes.
  3. Remove the pan from the heat and stir in some of the nuts. You can add in as much or little as you prefer. Or, you can use a different nut in the toffee mix and roll them in almonds. Add the remaining nuts into a bowl.
  4. Pour, or more accurately scrape, the toffee into the prepared loaf pans.
  5. Let the toffee cool for a couple of minutes, and then lift the aluminum foil and contents out from the pans. We have a marble countertop so we just peeled the loosened toffee onto an oiled section of our countertop but place the toffee bar onto any oiled cutting surface. Slice the toffee into in ½-inch by 2-inch bars. Let the bars cool.
  6. Melt the chocolate over a double boiler if you have one. If not, just watch cautiously as the chocolate melts over low heat. Some people prefer to melt chocolate in a microwave but I don’t have one and don’t cook with this method. Dip each piece of toffee into the melted chocolate and then roll it in the bowl of chopped nuts. We used a fork to lift the rolled toffee out of the nuts and placed each onto a baking sheet.
  7. Refrigerate the toffees for about a half-hour before serving, or until the chocolate is nice and firm. Wrap them individually and festively and give them away for good luck.
Notes
Makes about two dozen toffees.
Recipe by Within The Wild at http://withinthewild.com/2012/12/almond-chocolate-toffee/