CHOCOLATE-ALMOND BUTTER TOFFEE

CHOCOLATE-ALMOND BUTTER TOFFEE

YIELDS: 12 Servings PREP TIME: 5 mins COOK TIME: 15 mins TOTAL TIME: 20 mins

1 lb unsalted butter
2 cups sugar
1 pinch salt
1 cup chocolate chips, melted (I used 54% dark chocolate but any type will do)
1 cup sliced almonds
Tools 
Shallow baking dish 
Silpat
Saucepan 
Candy thermometer
Double boiler

  1. Line a shallow baking dish with a Silpat or parchment paper.
  2. Place a heavy bottom saucepan over medium heat and add the butter, sugar, and salt.
  3. Heat the mixture, stirring continuously, until it reaches 300°F. (You'll need to use a candy thermometer to monitor the temperature.)
  4. Once it's reached 300°F swirl the mixture to fully combine the ingredients then pour the mixture into the prepared pan and allow to cool to room temperature.
  5. While the mixture cools, toast the sliced almonds in a dry pan until lightly golden.
  6. Melt the chocolate chips in a double boiler or in the microwave (on med-high heat for 30 second intervals, stirring after each interval).
  7. Spread the melted chocolate over the toffee once it has cooled then sprinkle the toasted almonds over the top.
  8. Once the chocolate has hardened, break the toffee into irregular pieces. Store in an airtight container.

Recipe adapted from: Edible Marin & Wine Country Magazine


Shop Dads That Cook