Description
Classic homemade English Toffee made without corn syrup! Crisp and buttery toffee studded with almonds and covered with semi-sweet chocolate and a layer of finely chopped almonds!
Ingredients
- 1 Cup (200 g) White Sugar
- 1 Cup (226 g or 2 Sticks) Unsalted Butter, cubed
- 2 Tsp Water
- 1/2 Tsp Salt
- 1/2 Tsp Vanilla Paste
- 1/2 Cup (71 g) Roasted Almond, roughly chopped
- 1 1/4 Cup (212 g) Semi-Sweet Chocolate Chips
- 1 Cup (142 g) Roasted Almonds, finely chopped
Instructions
- Line a small baking tray with parchment paper and set aside.
- Get your almonds ready. With a sharp knife, roughly chop 1/2 cup of your roasted almonds and set aside. Next, finely pulse 1 cup of your roasted almonds in your food processor and set aside.
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To a heavy bottom saucepan, add sugar, cubed butter, water, salt and vanilla. Cook over medium/low heat until the mixture reaches 300ºF (149ºC). Make sure to use a wooden spoon or silicone spatula and stir the mixture slowly. It should take about 10 minutes.
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Once the mixture reaches 300ºF (149ºC), turned the heat off immediately and stir in your roughly chopped almonds. Quickly pour your toffee on to a parchment lined baking sheet. You can use an offset spatula to spread the mixture, but you'll need to work quickly.
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Evenly sprinkle the chocolate chips on top of the hot toffee. Allow to sit untouched for 2 to 3 minutes. Using an offset spatula, spread the melted chocolate chips evenly across the toffee.
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Next, evenly sprinkle the finely chopped almonds on top of the chocolate layer. Gently press the almonds into the chocolate so it can adhere better.
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Allow to set for a few hours at room temperature or place the toffee into the fridge for 30 minutes to set. To serve, break or cut into random shards or squares. Enjoy!
Notes
- Store in an airtight container at room temperature for up to 2 weeks!
- Method: No-Bake