Chocolate Covered Almond Toffee – Made with light brown sugar, dark chocolate and toasted almonds, this toffee recipe results in a deep flavored, crunchy, and delicious treat!
The toffee that brought down da [husband’s] office!
Hello Hello! What are you up to? Hiding all the online purchases you made this week, right? RIGHT?! ME, TOO!
Every knock on that door scares the bejesus out of me, as I pray that my husband won’t get to the door before I do. #thereisshameinmygame #butilovedeals #amazonaddict
Mark Zuckerberg gave 99% of his Facebook shares to charities, I gave my 99% of earnings to Amazon. Ugh. Man, do I feel *this* small!
BUT if Diethood is ever a $45 gazillion-dollar company, I’ll do the same as Mark! PROMISE! 49% will go to charities… and the rest to Amazon. KIDDING! I’ll give it to my kids. 😉
SO can I tell you how this was supposed to be caramel-covered-almonds and at the last millisecond, the candy thermometer decided it was going to be toffee? Because I decided to walk away from whisking for like 2.2 seconds?? Which would be the reason why I don’t make candy?!? Nor like it. Well… wait. I like it, a lot, so long as there’s dark chocolate and nuts and caramel. This toffee has all three. SCORE!
Having said that, if there was ever a time to try your hands at candy-making, today would be IT because I learned all the tricks along the way. I think this must have been my eighth batch before I finally screamed, “Say YASSSS to the toffee!”.
You know, I love me some easy-to-do Christmas treats. Mainly because I’m too lazy to try and figure out a recipe for “the softest cookie of ever”. Sure, things should be a little decadent around these parts at Christmas time, but I’m just like… ah… can we get some chicken up in here?!?
Here’s the other thing, though. My husband’s office expects the foodie wife to bring in amazing Christmas food, so the pressure got to me and I obliged. Giving into peer pressure since 1978. 😉
Great thing about that is, I never get complaints from them. Just praise. They love whatever I send them and they always ask for more.
The other truth is that, I wanted to perfect the toffee-making-deal AND share it with you, and this is what I learned:
- The pot you’re going to use must be heavy-bottomed because it allows for even heating.
- Butter separation – this was my issue because I like to rush things – is caused from cooking at high temperature. At medium heat you will not have this problem.
- Toffee should be done cooking within 20 minutes over medium heat, but use a thermometer to get it between 285F and 300F, depending on how chewy or hard/brittle you prefer your candy to be.
- DON’T RUSH! Toffee is very easy to make, but don’t overlook the details.
- Keep a glass of wine close to you.
I get that many of us are quite different, but a candy made with nuts and chocolate is a legitimate Christmas dessert in my world. Yours, too? THAT is why you and I are like *thiiiis*!
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Chocolate Covered Almond Toffee
- 2 cups raw almonds
- 8 tablespoons (1 stick) butter, room temperature
- 1 cup dark chocolate chips
- 1 tablespoon vegetable oil
- 1 cup light brown sugar
- 1/4- cup light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2- teaspoon salt
- 1/4 teaspoon baking soda
- sea salt for sprinkling , optional
- Preheat oven to 350F degrees.
- Spread almonds on a baking sheet in a single layer.
- Roast the almonds for 12 to 15 minutes, or until toasted.
- In the meantime, combine dark chocolate chips and vegetable oil in a microwave safe bowl; microwave for 1 minute, checking and stirring every 20 seconds.
- Remove bowl from microwave and stir the chocolate until completely melted. Set aside.
- Meanwhile, in a large heavy-bottomed saucepan over medium heat bring butter, light brown sugar and corn syrup to a boil, stirring constantly.
- Continue to cook until the mixture becomes a dark amber color, and the temperature has reached 285F degrees to 300F degrees. Stir frequently.
- Stir in vanilla, salt and baking soda and remove from heat.
- Slowly add the almonds to the toffee mixture and stir until coated.
- Line a baking sheet with wax paper.
- Transfer the almonds to the prepared baking sheet, arranging them in a single layer.
- Spread melted chocolate over the top.
- Sprinkle sea salt over the top and press down slightly.
- Place the toffee in the refrigerator to chill until set.
- Once chilled, break it into pieces.
- Store in an airtight container.
2. Butter separation is caused from cooking at high temperature. At medium heat you will not have this problem.
3. Toffee should be done cooking within 20 minutes over medium heat, but use a thermometer to get it between 285F and 300F, depending on how chewy or hard/brittle you prefer your candy to be.
4. DON'T RUSH! Toffee is very easy to make, but don't overlook the details.
TOOLS USED IN THIS RECIPE: