Smoked Almond Toffee
A crispy, melt in your mouth almond toffee
Ingredients
- 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
Instructions
Toffee Making
- 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.
Scoring
- 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.
Storage
- Do not refrigerate or freeze toffee. Toffee should be kept in an airtight container at room temperature.
Video
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