Chocolate Almond Toffee
A recipe for Chocolate Almond Toffee! This buttery candy is topped with chocolate, almonds, and sprinkles.
Servings 1 (9x13 inch) Sheet
Ingredients
- 2 cups (454 grams) unsalted butter
- 2 cups (400 grams) granulated sugar
- 1/4 cup (60 milliliters) water
- 1/4 cup (60 milliliters) light corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 6 ounces (170 grams) chocolate chopped or chips
- 1 cup (100 grams) almonds toasted and finely chopped
- Sprinkles optional, for garnish
Instructions
- Line a 9x13 inch (23x33 centimeter) rimmed baking sheet with parchment.
- In a large pot, place the butter, sugar, water, corn syrup, and salt over medium low heat.
- Cook, stirring often- especially the bottom and sides, until the butter melts and the temperature reaches 295-300˚F (146-149˚C).
- Remove the mixture from heat and immediately stir in the vanilla and baking soda.
- Pour the toffee onto the prepared baking sheet in an even layer. Allow to rest for 2 minutes.
- Evenly sprinkle the chopped chocolate or chocolate chips over the toffee and cover with a tented piece of foil. Allow to rest for another 2 minutes until starting to melt.
- Use a spatula to carefully and evenly spread the melted chocolate over the toffee.
- Sprinkle evenly with the chopped almonds and sprinkles if desired.
- Chill for 2 hours in the refrigerator or overnight at room temperature (in low humidity) until set, then break into pieces to serve.