Chocolate Almond Toffee

This homemade Chocolate Almond Toffee is simply out of this world.  The sweet

buttery toffee is covered in rich chocolate and sprinkled with chopped walnut.  A simple recipe that you could easily remember and whip up anytime! 

Chocolate Almond Toffee

INGREDIENTS

• 1 cup whole raw almonds
• ▢1 cup unsalted butter
• ▢1 cup sugar
• ▢¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
• ▢½ tsp pure vanilla extract
• ▢1 cup semi-sweet chocolate chips (or use bittersweet)
• ▢⅓-½ cup raw walnuts (halves/pieces are good)

INSTRUCTIONS

 

• Gather all the ingredients.
  
• Finely chop ⅓-½ cup (40-60 g) raw walnuts and set aside.
• Place the almonds in a single layer on a baking sheet lined with parchment paper. Almonds should be over an area measuring about 10" x 7" (25 x 18 cm). Optionally you could bake the almonds in the preheated oven at 300ºF (150ºC) for 10-15 minutes to bring out more flavors.
• In a heavy 2-quart saucepan, add 1 cup (227 g) unsalted butter, 1 cup (200 g) granulated sugar, ¼ tsp kosher salt, and ½ tsp vanilla extract.
• Cook over medium-high heat, stirring occasionally while with a clean, dry wooden spoon until butter is melted.
• Once the butter is melted, set the timer for 5 minutes and continue cooking and stirring constantly until the toffee is the color of whole raw almonds. Depends on your heat, you will be stirring from 5 to 7 minutes (workout time!). If you use lower heat, it could take up to 10 minutes (hence I recommend a long wooden spoon so you can use stronger heat).
• When the candy is color of raw almonds, turn off the heat.
• Immediately pour the toffee over almonds, covering all nuts and smoothing into an even layer. Do not scrape the pan. Keep the pot for delicious hot caramel milk.
• Melt 1 cup (170 g) semi-sweet or bittersweet chocolate chips over a double boiler until the chocolate is soft enough to stir smoothly. Alternatively, you can melt the chocolate in the microwave for about 1 to 1.5 minute to start with. Remove from the microwave and stir. Repeat heating at shorter intervals, 15 to 20 seconds, stirring in between, until the chocolate is completely melted and has a smooth consistency.
• Spread the chocolate over cooled toffee.
• Sprinkle with walnuts and let cool until chocolate is firm, about 2 hours (or once the toffee is cool down, refrigerate for 20 minutes to speed up the process).
• Once set, cut with a sharp knife or break into bite-size pieces.

Storage

• Store toffee in an airtight container at room temperature in a cool, dry place for up to 2 weeks, in the refrigerator for up to 3 months. For longer storage, freeze up to 6 months and thaw overnight in the refrigerator before serving.

To Make Hot Caramel Milk

• Add a small amount of milk to the pot with caramel leftover in it. Scrape off the sides and bottom with a silicone spatula or wooden spoon. Once the pot is clean, add more milk to adjust the sweetness. Enjoy hot/warm!

NUTRITION

Calories: 300 kcal · Carbohydrates: 22 g · Protein: 3 g · Fat: 23 g · Saturated Fat: 11 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 33 mg · Sodium: 22 mg · Potassium: 150 mg · Fiber: 2 g · Sugar: 18 g · Vitamin A: 385 IU · Vitamin C: 1 mg · Calcium: 39 mg · Iron: 1 mg

https://www.justonecookbook.com/chocolate-almond-toffee/