This brownie almond toffee is completely over the top in the best way possible. Forget Christmas Crack made with saltines under a layer of toffee - this recipe is made with crispy brownies.
What to do with this brownie almond toffee?
Toffee is one of those items that most people love, it's fantastic to gift, and really doesn't take that much effort to make. You do need a few tools to make the process easier, but once you invest in them and give toffee making a try you'll be making it for every occasion you think of.
Yes, toffee is sweet. It also should melt in your mouth and be a little bit crispy when you first bite into it. It's really important to have a candy thermometer for this recipe. When you make toffee, you are boiling almost all of the water out of the recipe. If you don't cook it long enough, the toffee will stick in your teeth when you eat it. If you cook it too long, it will burn. So invest in a good candy thermometer - I've had mine for one 10 years now.
Tools I love for toffee making:
- nonstick pot - I LOVE this pot. You aren't tied to the stove, it's easy to clean, and it's inexpensive. You could also use a heavy duty, thick bottomed pot.
- high heat spatula or wooden spoon. You'll be cooking toffee to 308F. Standard spatulas aren't rated for those temperatures and eating melted plastic isn't fun.
- candy thermometer - Yes, you have to have one. When you make toffee you have to have one that reads OVER 300F. This one reads to 572F, which is overkill, but gets the job done.
- 9 x 13 baking sheet - You'll need one with sides on it so the toffee doesn't flow all over your kitchen after pouring.
Honestly, I use my nonstick pan, high heat spatula, and candy thermometer for 99% of my candy making. Typically I'm using a 12 x 17" baking sheet instead of a 9 x 13" (only because I have to make really big batches!)
Deep Fried Sugar
I like to joke around that toffee is really just deep fried sugar, because it boils down (literally) to just two ingredients. Sugar and butter. When you have such a high fat content from the butter, I like to add in a small amount of sunflower lecithin. This will help ensure your toffee will not separate when cooking. Y0u can find sunflower lecithin on amazon or at most health food stores. Soy lecithin may also be used as a 1:1 replacement.
The Crispy Brownie Bottom
Brownie brittle makes this amazing almond brownie crunch, which I lined my 9 x 13" sheet pan with before pouring toffee over it. If you can't find Brownie Brittle, look for a very DRY, THIN, cookie or cracker (saltine, ritz, chocolate wafer cookies). You need to line the whole bottom of the sheet pan with it. Small spaces are fine, the toffee will act as a glue to hold everything together.
Storage and shelf life of brownie almond toffee
It's important to NOT leave this toffee out long. Sugar literally pulls water out of the air and puts it inside of the candy, making the toffee sticky. Once you've spread the chocolate and topped the toffee with almonds, loosely cover it with aluminum foil. After a couple of hours the toffee will be hard enough to break into pieces. Break it into pieces and store it in an airtight container.
When stored correctly, toffee has a very long shelf life, around 3 months if homemade. It won't last that long, I promise!
Video instructions brownie almond toffee
If the video below is not working, you can see the short clip of how to make the brownie almond toffee here (my YouTube channel)
Crispy Brownie Almond Toffee
- 280 grams almond brownie brittle OR a thin and crispy cookie/cracker such as chocolate wafer cookies, ritz, or saltine approx. two 5 ounce bags
- 250 grams sugar approx. 1.25 cups
- 113 grams butter 1 stick
- 2 grams salt ½ tsp
- 2 grams sunflower lecithin ½ tsp
- 60 grams water ¼ cup
- 100 grams almonds, whole ¾ cup
- 140 grams almonds, chopped 1 ½ cup
- 150 grams dark chocolate, chopped into pieces 1 cup
- Line a 9 x 13" sheet pan with raised edges with parchment paper
- Place squares of almond brownie brittle on the tray, covering the bottom. Set aside.
- In a heavy duty, thick bottomed pot, combine: sugar, butter, salt, sunflower lecithin, and water.
- Cook on medium heat until all sugar has dissolved and butter has melted. Increase heat to high.
- Cook until temperature reaches 308F. Immediately remove from heat.
- Add whole almonds, stir briefly until combined.
- Pour toffee directly on top of brownie brittle squares. Spread it into an even layer.
- Top with dark chocolate. Let chocolate sit for two minutes before spreading.
- Spread dark chocolate into an even layer on toffee.
- Top with chopped almonds.
- Cool completely. Break into pieces.
- Store in an airtight container.