Happy new year! Here’s to 2023.
Okay, so… new year, now what? Well, first off, I will attempt to write more posts this year. Or I hope so anyway. We’ll see where I land on this at the end of the year.
For now, I have that English toffee recipe to share. Yes, the one where I made specifically so that I could use them the best oatmeal cookies, ever recipe. These chocolate almond English toffee are quite the treat and was not that hard to make. It’s just a lot of butter and sugar, but what’s toffee without butter and sugar? Of course, it helps to have a candy thermometer. It makes things so much easier than just eyeballing it. Definitely wouldn’t want to mess up here; nothing like burning this thing or not having the toffee hard enough. I guess at this point maybe you can improvise and turn them into caramels or something?!
Below’s the recipe if you want to give it a try. The melted chocolate and chopped toasted almonds on top add an extra dimension to your otherwise simple toffee. Sometimes I love sprinkling in some sea salt flakes. The salt helps balance the sweetness of everything. Quite tasty if you ask me.
Chocolate Almond English Toffee
An easy recipe for English toffee with chocolate and toasted almond. Sweet and crunchy, and melts in your mouth delicious.
Equipment
Ingredients
- 1 cup unsalted butter, 226g
- 1 cup granulated sugar, 200g
- 1/4 cup water
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1 cup chocolate chips (milk, semi-sweet or dark is fine)
- 1/4 cup toasted chopped almonds
- sea salt flakes for topping (if desired)
Directions
- Line a 9×9 inch baking dish with parchment paper and set aside.
- Add the sugar, water, salt, and butter to a heavy-bottomed pot. Place over medium heat and bring to a boil, stirring frequently.
- Once boiling stir occasionally until the mixture reaches 300F, which is the hard crack stage.
- Remove from heat and carefully stir in the vanilla then immediately pour over the prepared pan. Use a spatula to spread to the edges into a flat layer then set aside to cool slightly for about 2 minutes.
- Sprinkle chocolate chips over the top and cover with foil for 4 minutes so the chocolate chips soften. Use a spatula to spread the chocolate into a thin layer then sprinkle with finely chopped almonds and a bit of sea salt if desired.
- Refrigerate for at least an hour before lifting from baking dish and breaking into pieces. You can score the top with a knife then snap into pieces for a cleaner look.
Makes about 20 pieces.
Recipe adapted from Preppy Kitchen. This site contains affiliate links, if you make a purchase through them, we receive a small commission.