Old Fashioned Almond Toffee
Ingredients:
1 pound whole raw almonds
1 pound butter, unsalted
1 teaspoon salt
2 cups sugar
2 teaspoons vanilla
12 oz. good chocolate (dark or milk), chopped
1 Tablespoon water
1 Tablespoon light corn syrup
Directions:
Rough chop 2 cups of almonds into large chunks.
Set aside.
Set aside.
Line a baking sheet pan with parchment paper.
Set aside.
Set aside.
Grind the rest of the almonds in a food processor until quite fine.
Sprinkle ground almonds onto the parchment lined baking sheet.
Sprinkle ground almonds onto the parchment lined baking sheet.
In a heavy large saucepan or dutch oven, add the butter and salt.
Once butter is melted, slowly add the sugar.
Stirring continually.
Add water and corn syrup.
Continue to stir.
Once the sugar and butter blend and melt together, the mixture will become sticky and gooey, and change color.
Continue cooking until the mixture until the temperature reaches 300* on a candy thermometer.
Add the vanilla and rough chopped almond.
Stir vigorously at this point.
(The mixture will begin to separate.)
Continue stirring and return the temperature to 300* F.
When it reaches temperature, remove from heat.
Continue stirring for 5 more minutes.
Once butter is melted, slowly add the sugar.
Stirring continually.
Add water and corn syrup.
Continue to stir.
Once the sugar and butter blend and melt together, the mixture will become sticky and gooey, and change color.
Continue cooking until the mixture until the temperature reaches 300* on a candy thermometer.
Add the vanilla and rough chopped almond.
Stir vigorously at this point.
(The mixture will begin to separate.)
Continue stirring and return the temperature to 300* F.
When it reaches temperature, remove from heat.
Continue stirring for 5 more minutes.
Add chopped chocolate to the top of the mixture.
Spread smoothly with a spatula over the parchment paper.
Sprinkle with almond meal.
Place in refrigerator for about 30 minutes.
Remove and break into pieces.
Store in an airtight container.
Spread smoothly with a spatula over the parchment paper.
Sprinkle with almond meal.
Place in refrigerator for about 30 minutes.
Remove and break into pieces.
Store in an airtight container.