Chocolate Almond Toffee
Homemade toffees always make me think of winter, Halloween and Bonfire night but my brain gets a little confused now living on the other side of the world. As it gets colder I still associate the cold with November to January not June to August, I have even been known to hum Christmas carols at the beginning of June because of the weather. Our sub conscious mind is a funny thing isn’t it, maybe that is why a mid winter Christmas is celebrated here in NZ at this time of year.
So even though we have no burning guy fork or bonfire, spooks or witches I have my toffee, well I did have, by the time I put the blog together a few days later it was gone, not even a sticky crumb left in the box! Hmmm, what shall I make next? Coconut ice? Cinder toffee, I’m already getting excited thinking about them. What’s your favourite toffee and do you have a link to a blog?
- 7 tablespoons salted butter
- 1/2 cup sugar
- 2 tablespoons water
- 30g slivered almonds
- 100g chocolate (I used 70% but you can use milk also)
- Generously butter a 22cm tin or dish or double the recipe and use a cookie sheet.
- Place butter, sugar, and water in a heavy pan over a low heat until the sugar has dissolved .
- Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes.
- Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer). Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water.
- Pour into prepared dish, should be spread to 1/4-inch thickness.
- Sprinkle with half the slivered almonds.
- Cool slightly, top with chocolate and spread as it melts.
- Cool completely and break into pieces. Store in an airtight container.