Smoked almond toffee is fantastic to gift, and really doesn't take that much effort to make. You will need a few tools to make the process easier. After investing in them and give toffee making a try you'll be making it for every occasion you think of.
Smoked almond toffee is one of those items that most people love.
Toffee is sweet. It should melt in your mouth and be a little bit crispy when you first bite into it. Having a candy thermometer for this recipe is very important. When you make toffee, you boil 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 you need to 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. You can find sunflower lecithin on amazon or at most health food stores. Soy lecithin may also be used as a 1:1 replacement.
Even the Score for almond toffee squares
One easy way to really elevate your toffee is to score it. Scoring is when you cut the toffee while it is cooling, but not completely set. This can be tricky to know when to do, so my favorite way to know the perfect time to cut is by using a fork. When you can puncture the toffee with your fork and the holes do not fill in quickly, it's time to score it. If the holes fill in quickly, it is still too hot. You can check my short video about scoring here!
To Dip or Not to Dip
Toffee is a great item all by itself without chocolate. Adding a layer of dark chocolate will help balance out the sweetness. After scoring I dip it into dark chocolate and wrap them individually to sell or gift. Chocolate will make your shelf life longer because it keeps the toffee from being exposed to air. If you are not going to dip your toffee, keep it in an airtight container with parchment paper between pieces so it doesn't stick together.
Smoked almond toffee, brittle or not?
Toffee is not brittle. Brittle uses baking soda to aerate it. Toffee also typically has a much higher fat content from butter. Check out brittle, toffee, and butter crunch to learn more.
Storage and shelf life of smoked almond toffee
It's important to NOT leave this toffee out long. Sugar pulls water out of the air and puts it inside of the candy causing the toffee to be sticky. After you spread the chocolate and topped the toffee with almonds, loosely cover it with aluminum foil. In a couple of hours the toffee will be hard enough to break into pieces. Finally, break it into pieces and store it in an airtight container.
When stored correctly, toffee has a very long shelf life. It will be around 3 months if homemade. It won't last that long, I promise!
Love smoked almond toffee? This brownie almond toffee is equally delicious with a crispy brownie bottom.
As a candy maker I use a lot of butter. What better way to celebrate Unofficial Holiday Baking Day then making this crispy, melt in your mouth toffee? The rich, full flavor can only mean one thing-it uses butter! @goboldwithbutter #betterwithbutter #unofficialholidaybakingday #ad #goboldwithbutter♬ original sound - onesweeetmama
Smoked Almond Toffee
- 282 grams unsalted butter (2.5 sticks)
- 500 grams sugar
- 225 grams roasted, smoked almonds
- 60 grams water
- 3 grams sunflower or soy lecithin
Chocolate for dipping if desired
- 2 lbs tempered chocolate
- Combine water, sugar, and butter in a large, heavy duty thick bottomed pot.
- Cook over medium heat until all ingredients are dissolved.
- Turn heat to high and bring mix to a boil, stirring constantly but not quickly.
- When mix reaches 275F, add almonds.
- Continue cooking until toffee reaches 308F. Turn off heat. Pour on 9x13" sheet.
- Allow toffee to cool undisturbed for 5 minutes. After 5 minutes, test to see if your toffee is ready to score by sticking it with a fork. If the holes quickly fill back in, allow toffee to cool further. If the holes fill in slowly, you are ready to score it.
- Cut toffee into desired shape in size while it is still in the pan. After cutting, allow it to cool completely.
- Once toffee is cooled, snap it along the scored lines.
Dipping in chocolate
- If dipping in chocolate, you'll need approximately 2 lbs of tempered chocolate.
- Start by bottoming your toffee (dipping just the bottoms in chocolate) and placing it on parchment paper until the bottoms set up. This gives a better coating for a longer shelf life.
- Once the bottoms are set, dip the toffee completely in chocolate. Place on parchment paper to set up. Do not refridgerate.
- Do not refrigerate or freeze toffee. Toffee should be kept in an airtight container at room temperature.