Milk Chocolate & Toasted Almond Toffee

  • Milk Chocolate & Toasted Almond ToffeeThis stuff melts in your mouth, and that’s wonderful but also sad- because who wants a wonderful thing to melt away?

    The reality is that some ingredients are just meant to be combined- and it’s undeniable that toffee covered with a slathering layer of milk chocolate and then sprinkled with toasted chopped almonds is a match made in sinful dessert heaven.

    Toffee is easier to make than you might think, even though it involves a candy thermometer (if you don’t have one, well, get one- even a $20 model will do the trick).  When people eat it they think you’re some kind of baking superstar, even though it’s not that complex… but don’t tell them that.  Just wipe your brow and thank them for their undying admiration.

    Makes a 9 x 13″ slab- so 20 -40 pieces depending on how big you break the pieces.  Technically this could be one massive piece of toffee… I dare you.

    1 pound salted butter (4 sticks)

    1 cup white sugar

    1 cup packed brown sugar

    3 tablespoons corn syrup

    3 tablespoons water

    1 teaspoon vanilla extract

    1 cup chopped, toasted almonds

    2 cups milk chocolate chips

    1. In a medium (heavy) saucepan, combine butter, white & brown sugars, water and corn syrup.  Heat initially over low heat to melt all ingredients together, then increase to medium-high heat, stirring slowly but constantly until the mixture comes to a boil.  Boil until the toffee reaches brittle stage (290° to 300°) without stirring at all, then take saucepan off heat.  Stir in vanilla extract.
    2. Melting Chocolate on Hot ToffeePour the toffee onto a silpat (silicone) sheet (or onto a parchment-lined baking pan that is about 9 x 13″), and spread evenly with a spatula if necessary (working quickly).
    3. Sprinkle chocolate chips over the toffee and let stand for 3 – 5 minutes, then spread melted chocolate using a spatula (preferably an offset one).  Immediately sprinkle chopped almonds overtop and press gently to adhere to chocolate.  Allow toffee to cool, then break into pieces.  Enjoy!

    Tips:

    • Chocolate choices… there really are so many.  Swap the milk chocolate for semi, or dark… or bittersweet.  Options galore.
    • Nut choices… of course the nuts can be swapped, too- try chopped pecans or walnuts (or hazelnuts, while subbing Frangelico for the vanilla).  Just make sure the nuts are really finely chopped, or they will break off the chocolate after you snap the toffee into pieces.  This is one of those recipes where I’m not afraid to chop the nuts up really finely, since I know that the nut pebbles stick better to the toffee.  (A few bigger chunks do look good, though.)
    • Toasting the nuts is super-essential, especially because the nuts are one of the three stars of the show.  Place the almonds (I prefer to buy the ones that are sliced) in a pan over medium-high heat, and stir often for about 5 minutes (or until just golden and very fragrant); chop after they cool a bit.  You could also spread in a single layer on a baking sheet and bake at 375° for 8 minutes or so, but why heat the whole oven up for a little cup of nuts?
    • Making toffee is infinitely easier of you have a quality, heavy-bottomed pan.  For years I tried to use a cheap saucepan (okay, only twice over three years) and almost gave up on the mission- until investing in good pans.  They really do allow the heat to distribute evenly, blah blah blah.  Purists won’t add corn syrup or water to the mix, but I like all the help I can get, and these ingredients DO allow for an easier process whereby the toffee ends up with a smoother texture (rather than grainy)- something about the corn syrup allows the sugar to stabilize.  By all means, make this recipe without it – just tell me how it turns out if you brave it.  And cooking sugar doesn’t like vicious agitation, so stir slowly until the boil point and then leave it be to do its toffee thing.
    • Candy thermometer- in case you hadn’t noticed, it’s kind of essential for this recipe.  It will take about 15 minutes of cooking time to get to the temperature you’re looking for.
    • Storage: yes, toffee freezes!   Don’t do it for more than a few weeks, though.  As for room temperature, store in the fridge for up to a week (it won’t last that long) but try to eat at room temperature.

     

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    May 26th, 2012 | More Sweets Please | No Comments | Tags: , , ,

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