Toffee is one of my favorite candies. Last year I used a candy thermometer and everything to make Homemade Toffee, but it didn’t work out like I’d hoped. It wasn’t so bad that I couldn’t eat it, but it was a little burnt. I think I learned from that and had everything ready this time. Plus, I saw this recipe, which caught my eye because it said “easy.” All-in-all, it didn’t take too long, just a lot of stirring. Making Homemade Toffee can seem intimidating, but you just have to keep an eye on the color and remove it from heat before the color gets too dark and is on the road to being burnt.
- 1 cup almonds
- 1 cup unsalted butter, cubed
- 1 cup (201 grams) granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1½ cups semi-sweet chocolate chips
- 1/3 cup pecans, chopped
- Preheat oven to 350ºF and spread almonds on baking sheet with edges lined with parchment paper or a silicone mat. You don’t necessarily need the paper or mat for this step, but it’ll make the toffee step easier to just pour it over the almonds already on one of those so they don’t stick. Bake for about 12 minutes or until they are toasted. Set aside
- In a medium/large saucepan, combine butter, sugar, vanilla and salt over medium heat. Melt the mixture, stirring constantly to avoid burning the toffee. The toffee is ready when it is an almond brown color, about 10-12 minutes. If you see it change color earlier, remove it from heat so it doesn’t burn.
- Spread the toffee mixture evenly over the toasted almonds (on the parchment paper or silicone mat). Sprinkle with the chocolate chips. Let the chips melt for 1-2 minutes and then spread the chocolate chip layer over the toffee until it’s smooth. Sprinkle with the chopped pecans.
- Let it cool completely, about 2 hours. Break it into pieces. A scraper/chopper is helpful, but a sharp knife could work too
This recipe is from DamnDelicious.