Thursday, 5 March 2020

Salted Dark Chocolate Almond Toffee

Salted Dark Chocolate Almond Toffee

2 cups (340g; 12 ounces) whole unsalted almonds*
1 cup (230g; 8 ounces) unsalted butter, cubed
1/2 cup (120ml; 4 ounces) warm water
1 cup (199g, 7 ounces) granulated sugar
1 teaspoon salt
And so on.

  • Step number 1. Here are step-by-step photos of making the toffee on the stovetop, so you can see the process and more importantly, the coloring of the toffee as it cooks.
  • And now, Preheat oven to 300°F (149°C) degrees. Line a large baking sheet with parchment paper or a silicone baking mat. (Silicone baking mat is preferred.) Spread the almonds onto the sheet and bake for 15 minutes, stirring them around twice during that time. Toasting the almonds brings so much flavor to the toffee. Remove from the oven, allow to cool, and set 1 cup aside. Chop up the other cup of almonds nice and fine. Or pulse in a food processor a few times to break them up. These will go on top of the dark chocolate.
  • Next step is, Line a 12×17 inch jelly roll pan with a silicone baking mat or parchment paper. Set aside.
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