Almond Toffee Recipe
Nothing says the holidays like a rich, buttery batch of Almond Toffee. Almond Toffee is sometimes referred to as English Toffee. Occasionally, the nutty ingredient will be interchanged with pecans or walnuts. And, the way the toffee is prepared will dictate whether the toffee has a hard or soft consistency. However, the key ingredients of an almond toffee recipe are molasses or sugar, butter, chocolate and almonds. Occasionally some recipes will call for flour. The butter and almond are what give the almond toffee recipe its decadently rich flavor. Sometimes, the color of the toffee can be either light or dark depending on the temperatures used. Generally the toffee mixture is heated to the hard crack state of about 300 to 310 degrees Fahrenheit. Many cooks use a candy thermometer when preparing almond toffee because the temperature of the mixture can made the difference between a soft toffee and a hard toffee.
It is believed toffee originated in England sometime before the 1800s. Some believe the original word for toffee was actually taffy. However, the two are different treats in the U.S. Also, the buttery flavor of toffee sometimes causes some to suggest the origin of toffee was butterscotch which would give it a Scottish origin. However, many stick with the English origin, hence the name English toffee.
The making of toffee was actually a social event. Some historians say people in regions north of England used to get together for toffee-making time. They would boil the syrup called treacle used at that time and mix in a little flour to create the tasty treat. Different recipes have been handed down from generation to generation. Traditions involving almond toffee making center on the holidays and special occasions when people can get together enjoy the sweet treat and time being together. It is also a candy that can be made ahead and given away as tasty gifts during the holidays that will add to the enjoyment of holiday parties and gatherings.
Meanwhile, preparing almond toffee can be simple but you must be organized and pay attention to your temperatures. The least little change in your preparation can affect the outcome of your toffee. Be sure to know exactly which order the ingredients are added and what step comes next. The key to making a great batch of almond toffee is working quickly and being prepared especially when it comes to heating the sugar. Also, while you should work quickly, you should also work carefully because hot syrup can cause serious burns if spilled on the skin.
By the way, candy thermometers are a great way to get the results you want. Again, to get to the hard crack stage, you need a thermometer that will measure beyond 300 degrees Fahrenheit. You can generally get a pretty good thermometer for 20 dollars or less. When you are checking the temperature of your sugar mixture, be sure to submerge the thermometer as deeply as you can into the mixture to get a good reading.
Meanwhile when you are melting your chocolate, try not to let it get too hot. If chocolate overheats it will develop white streaks in it as it cools. The double boiler method works well when melting chocolate. Place hot water not-quite-boiling water in one pot and place the chocolate in another pot above it to slowly melt the chocolate. You may also try melting the chocolate on a low temperature in the microwave.
In addition, the pan you use should be heavy and made of stainless steel. Lighter pans will not give you an even cooking surface.
Here is a simple recipe from Sunset that includes just a half a dozen ingredients for a rich, show-stopping treat.
- 1 1/2 cups raw almonds, whole
- 3 1/3 cups sugar
- 3 sticks butter
- 1/4 cup light corn syrup
- 1/2 tablespoon vanilla
- 3/4 cup water
- 12 oz. semisweet or bitter sweet chocolate, finely chopped
In an oven preheated to 350 degrees, heat the almonds in a baking pan for about 10 minutes. You want the almonds to be slightly golden. After you take the almonds out of the oven, let them cool slightly and chop them finely. Next, in a six-quart pan, combine sugar, butter, light corn syrup, salt and water over medium-low heat. Stir the mixture to make sure the butter is melted and the sugar is dissolved. Increase the heat slightly to medium-high and occasionally stir the mixture. You want to watch the color and keep heating the mixture until the color reaches a golden brown shade or the temperature of the mixture reaches 300 degrees on a candy thermometer. This will take not more than 15 minutes. Next, remove the mixture from the heat and stir in vanilla flavor and half of the chopped almonds. Pour the mixture immediately into a 10 x 15 inch baking pan. Set aside the toffee mixture and allow it to cool for about half an hour.
The next step is to melt your chocolate. Using the double-boiler method, simmer a few inches of water in the lower portion of the boiler and remove from heat. Place chocolate in another pan above the hot water and stir it until it begins to melt and reaches a smooth consistency. This should take about ten minutes. Once the chocolate is melted, drizzle it over the toffee and add the remaining almonds on top of the chocolate. Allow the completed toffee recipe to sit for about an hour at room temperature. Or you can cool it for about 30 minutes in the refrigerator. Once completely cooled, remove the toffee from the pan by twisting the ends of the pan to release the toffee. You can then either cut it or break it into chunks. Store at room temperatures for up to two days. You can also keep it in an airtight container in the refrigerator for up to 30 days.
Here is another simple recipe from About.com which only uses four ingredients and offers a double coating of chocolate and almonds.
- 2 cups sugar
- 1 pound butter
- 4 1/2 cups whole almonds, divided
- 12 oz. semi sweet chocolate chips
Line an 11 x 17 inch pan with aluminum foil and spray the foil with a non-sticking cooking spray. Also spray a spatula that you plan to use for stirring and have it nearby. In a preheated 350 degree oven, spread one and a half cups of almonds on a cookie sheet and toast them for about five minutes until they are light golden. Cool the almonds and transfer them to a food processor. Pulse the almonds in the processor a few times until they reach a small chunky consistency.
In a heavy saucepan, heat the butter and sugar over medium heat. Continue to stir the mixture until the butter melts and the sugar is dissolved. When the temperature reaches 240 degrees on a candy thermometer, add the remaining whole almonds. Continue to stir and watch for the candy thermometer to reach 295 degrees. The color of the candy should be caramel brown. When the mixture reaches 295 degrees, pour it into the foil-lined pan and smooth it in the pan with the spatula. Let the toffee cool for a few minutes, then sprinkle abut half of the chocolate chips over the toffee and allow them to begin to melt. Spread the melting chocolate over the entire pan of toffee and add half of the chopped almonds on top. Place the toffee mixture in the refrigerator for 10 minutes.
Melt the leftover chocolate in the microwave by stirring it every minute until it melts. Take the toffee out of the refrigerator and flip it out of the pan onto a baking sheet. Spread the melted chocolate onto the bottom of the toffee and sprinkle the remaining chopped almonds on top. Refrigerate the candy until the chocolate is set. After it is completely chilled, you can break or cut it into pieces to serve.
