Coffee and Chocolate Almond Toffee – Quick and easy homemade Toffee with almonds, pretzels and coffee. No need for a Candy Thermometer!
Hello, pals! Happy about-to-be-the weekend!
It’s Friday and I’m doing the Friday dance. It’s kinda like the Carlton, but without Tom Jones. And WITH ‘NSYNC! I’m singing, “Will You Be My
girlfriend [Boyfriend]” to JT. ♥
Also? I found out that you DO NOT make-up your own lyrics when singing Santa songs around the kids. Lemme tell you…
You would not believe the tantrums that happened here when I decided to sing Jingle Bells my way. I mean, it’s not MY way. You know the one:
Crashing through the roof
In a one-horse open tree
Busting out I go
Laughing all the WHEEEEEE!
Then I continued;
Jingle Bells Grandma smells…
As soon as I said, “Grandma smells”, my older one LOST IT! She started crying and asking me, “How could you say that about BABA (Grandma)?? I LOVE HER! She’s YOUR MOM!!!”.
Um. WHY didn’t I just stick with the good ol’, “Batman smells”??
You guys, I tried SO HARD to keep a straight face, but I couldn’t. I laughed as she cried. I tried explaining to her that it was a parody song, but she wasn’t having it. I WISH I was smart enough to get it all on video.
Now we can discuss Toffee and all its glory! All it takes is a whisk, some sugar, and lots o’ butter. Chocolate and Coffee, for good measure. Almonds and Pretzels, too.
Can I be honest? I am ALL about the Christmas desserts, but not all about Christmas Cookies.
I can’t believe I just said that out loud. It’s just my truth. Don’t be mad.
This thick, crunchy, chewy and oh-so-sweet Almond Toffee is my kind of Christmas-food.
It’s simple, it’s festive – delicious, of course – and it doesn’t require a candy thermometer. phewwww!
It’s about time we get down to it, wouldn’t you say? GO clock-out of work (do people still literally “clock-out”?) and pick up some shugah and buttah on your way home.
I hope you have a wonderful weekend! Come back tomorrow – I have something special for YOU!
- 2 sticks (16 tablespoons or 1 cup) butter, cut up in cubes
- 1 cup sugar
- 1/4 teaspoon salt
- 1 cup sliced almonds
- 1 cup mini pretzels
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon espresso powder
- 1/2 cup semi-sweet chocolate chips , chopped
- 1/4 cup pretzels , chopped, for topping (optional)
Line a 13x9-inch baking pan with parchment paper and set aside.
Combine butter, sugar and salt in a saucepan; cook over medium-heat, whisking constantly for 8 minutes.
Stir in almonds and pretzels; continue to whisk and cook for 2 more minutes.
Remove from heat and whisk in vanilla and espresso powder.
Immediately pour the toffee into the previously prepared pan.
Let stand 2 minutes, then sprinkle with chopped chocolate; spread evenly to cover the entire surface.
Sprinkle with crushed pretzels, gently pressing into the chocolate.
Let stand 2 hours, or until completely cooled.
When the toffee has hardened, break it up in pieces.
Store in an airtight container for 2 weeks at room temperature.