Chocolate Burnt Almond Toffee Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
Chocolate Burnt Almond Toffee
List of Ingredients
7 ounces milk chocolate
6 ounces chocolate chips
1 pound salted butter
2 cups sugar
1 cup slivered raw almonds
1 1/4 cups chopped pecans
Place chocolate in a small saucepan or in a double-boiler top. Set pan
over hot, not boiling water. Stir with wooden spoon until melted. Do not
allow steam or water to touch chocolate. Set aside. Melt butter in a
medium saucepan over medium heat. Slowly add sugar, stirring slowly but
constantly. Cook until sugar is dissolved. Mixture will no longer feel
grainy when rubbed between fingers. BE CAREFUL NOT TO BURN FINGERS.
MIXTURE IS VERY HOT! On my stove, this takes about 20 minutes after the
sugar has been added.
Add almonds to mixture. Continue cooking over medium heat, stirring
constantly. Mixture will be very thick. (Don't be alarmed if butter
separates during cooking. Just continue stirring.) Cook until mixture
registers 300ºF (hard crack stage) on candy thermometer. At this point,
the mixture is amber-colored, starts to liquefy to syrup and begins to
smoke. Pour immediately into buttered 15 1/2 x 10 1/2 x 1/2 inch deep
cookie sheet set on a wire cooling rack.
Spread mixture evenly over pan. Set aside for 2 to 3 minutes, just until
top sets. Pour reserved chocolate over toffee. Wait 30 seconds, then
spread evenly over top. Sprinkle with chopped pecans. Roll pecans gently
with drinking glass to press pecans into chocolate. Set aside for
several hours or overnight until toffee is set. Break toffee into uneven
pieces. Toffee can be store in tin in a cool spot for up to 2 months.
Makes about 3 pounds.
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