Follow this tried-and-true homemade toffee recipe for chocolate & almond covered pieces of buttery candy. A delicious treat & elegant gift.
- 2 cups granulated sugar (1 lb)
- 1 lb salted butter (4 sticks)
- 1 tsp salt
- 1/3 cup water (3oz)
- 2 tsp pure vanilla extract
- 22 oz good quality bittersweet-sweet chocolate, at least 60% dark
- 1 cup finely chopped, roasted salted almonds
- 1–2 tsp of sea salt (this is optional – use if you like salted caramel or salted chocolate)
*NOTE: To roast raw almonds, spread them on a baking sheet and roast in a 350 degree oven for 10-15 minutes, until the smell of roasted almonds begins to permeate your kitchen. Let cool completely before chopping. If you have a food processor, pulse the almonds a few times with the chopping blade to make quick work of the chopping.
- Lightly butter two large baking sheets and set on the counter close by the stove. Have at the ready a rubber or metal spatula and the vanilla.
- Add the sugar, butter, salt and water to a large, heavy bottom saucepan and bring to a boil over medium high heat. Boil, stirring often, until the mixture reaches 298 degrees. As the mixture darkens and gets closer to 298 degrees, stir constantly to avoid scorching. If you aren’t working with a candy thermometer, drop a bit of the mixture in ice water to let it cool quickly. Remove it from the water and crunch it between your teeth. It should have the consistency of a hard, crunchy candy.
- Remove the pan from the heat and immediately stir in the vanilla. Working quickly, pour the toffee onto the baking sheets, using a rubber or metal spatula to spread it very thin. Don’t worry about its shape. The toffee will be broken into pieces anyway. Let cool completely, at least 30 minutes.
- When ready to proceed, melt half the chocolate in a double boiler as follows: bring a saucepan of water to a rapid boil, fit a heat-safe bowl securely over the pan so that the bottom is just barely touching the boiling water. Add about 1/3 of the chocolate to the bowl and let it sit without stirring, until it’s about 2/3 melted. Stir until completely melted and smooth. Touch a tiny bit of chocolate to the skin right underneath your bottom lip. If it’s hot enough to sting slightly, it’s the right temperature. Remove the bowl from the heat and slowly stir in the rest of the chocolate, one small handful at a time, until it is all completely melted.
- Blot any excess oil from the top of the toffee and spread chocolate in a thin even layer over the entire surface of the toffee. Immediately sprinkle half of the chopped almonds and the salt (if using) across the melted chocolate. Let cool until the chocolate is completely hardened.
- Lay a clean baking sheet upside down over the cooled toffee and carefully flip the whole thing over, so the chocolate side is down. If it breaks, don’t worry about it. Remember, you’re going to be breaking it into pieces anyway.
- Melt the remaining chocolate just as you did to coat the first side of the toffee, blot the surface of the toffee to remove excess oil, spread the melted chocolate and sprinkle with the remaining chopped almonds and salt.
- Let cool completely, until the chocolate is hardened. Break into pieces and store in an airtight container.