Nothing says Christmas like the smell of butter, sugar and other goodies wafting through the kitchen. Every year, I try and make new edible gifts to take to my friends and colleagues. I eagerly wait for the year to strike December, it brings in my birthday and the chance to put up that Christmas tree!
This year I decided to go easy on the baking and start early to make some candy instead of the usual cookies and cakes. Seeing a lot of recipes online for traditional English toffee, I was intrigued. Most recipes warned that candy making is tricky and almost always required a candy thermometer which I do not own. I did some research and finally made the most amazing batch (if I may say so myself) of almond toffee. Buttery and crisp yet melt-in-the-mouth, a perfect match of not too sweet toffee and chocolate. I must admit I have made four batches of this amazing toffee already. I’ve also made some this week to take for my friends when I travel this weekend.
I will list down some tips to follow that I picked up reading and while making this on my own. It will help you make a no fail toffee every time. It’s a wonderful treat to have at hand when guests show up at your home in the holidays. All it takes is 5 easily available ingredients.
- 1 cup raw/roasted almonds
- 1 cup butter (I used Amul butter)
- 1 cup sugar
- ½ tsp vanilla extract
- 1 cup chopped dark chocolate (you can also use milk chocolate or a mixture of both dark and milk chocolate)
- Place two-thirds of the almonds in a single layer on a baking sheet or a square pan lined with parchment paper
- In a heavy saucepan, add the butter and granulated sugar
- Cook over medium high heat, stirring occasionally while with a long, dry wooden spoon until butter is melted
- Once the butter is melted, time yourself and continue cooking and stirring constantly until the toffee is colour of a whole raw almond. It should take about 6 to 7 minutes. If you use lower heat, it could take up to 10 minutes.
- When the candy reaches the colour of raw almonds, turn off the heat and stir in the vanilla
- Immediately pour the toffee over almonds, covering all the almonds. Do not scrape the remaining toffee in the pan.
- Chop up the rest of the one-third almonds.
- When the toffee looks set, melt the chocolate chips over double boiler or in the microwave for 2 minutes
- Spread the chocolate over the set toffee.
- Sprinkle with the chopped almonds and let it chill in the fridge for about 15-20 minutes until chocolate is set
- Once set, break into small or medium bite-sized pieces.
Use a heavy bottom saucepan so you don't burn your toffee
Don't change the temperature once your butter has melted
Stir constantly or else the candy will burn
Use a long wooden spoon to stir so you don't burn yourself while stirring
Bring the chilled set toffee to room temperature before breaking into pieces or else the chocolate and toffee layer will separate