Almond English Toffee with homemade toffee sandwiched between thin layers of decadent dark chocolate and topped with roasted almonds.
I am totally envious of that toffee that is sandwiched between those thin, decadent layers of couverture chocolate, littered with roasted almonds. I wonder if toffee is one of the forms in which one can be reincarnated? That would be a pretty sweet life, don't you think? Even sweeter, my name would be Toffee! English Toffee. A bit of a stripper ring to it, don't you think? 😉
This stuff is like crack! You know, the need to have another piece that will always be your last piece until you find yourself opening already packaged batches to have that one last piece and then you realize that you'll need to make another batch, or three before the week is over and you start to itch and worry whether your teeth will fall out and... Not that I have personally experienced what crack is like, but this stuff... THIS STUFF!
So yeah, my name is J and I am an addict. My drug of choice comes dressed in devilishly, dark couverture, accessorized by roasted gems that reveal slivers of a dreamy, gold inner lining.
I got to practice my chocolate crystallization and candy making skills learned at culinary school, while squirrelishly snacking on almonds. An evening well spent in my books, or any book, for that matter.
A batch went to my hips, another to the office and a couple more were packaged in these clear take-out boxes and gifted!
Ingredients
Almonds
- 450 g whole almonds 2 ⅔ cups
Toffee
- 454 g unsalted butter 2 cups
- 125 ml water ½ cup
- 60 g corn syrup 2 ¾ tbsp
- 600 g granulated sugar 3 cups
- 5 g salt 1 tsp
- 15 ml vanilla bean paste 1 tbsp, or extract
Chocolate
- 600 g dark chocolate 3 ⅓ cups
Instructions
Make Almonds
- Spread almonds out on a baking tray and roast for 8-10 minutes in an oven pre-heated to 350ºF.
Make Toffee
- Prepare a medium-large baking tray by lining it with parchment paper. Set aside.
- In a medium pot, melt butter with water and corn syrup.
- Add sugar and salt and stir briefly to distribute sugar. Do not stir again while mixture caramelizes.
- Turn heat to medium high and allow the mixture to cook until it caramelizes. It should look dirty blonde in appearance. If using a digital thermometer - caramelization begins at 154ºC. I used the cold water test to determine readiness - drop about a teaspoon of the mixture in a bowl of cold water and shape with fingers. When the mixture holds the shape and cracks cleanly when broken or bitten, it's ready.
- Swirl in the vanilla.
- Pour the mixture onto the parchment lined tray in an even later. Allow to cool.
- Once completely cooled, used paper towel to blot the surface of the toffee to remove any excess oil.
- Use a knife to lightly scratch the surface of the toffee. This helps the chocolate to adhere.
Make Chocolate
- Pre-crystallize chocolate (do this while toffee is cooling) and pour half the chocolate onto the scratched surface of the toffee. Use a large offset spatula to evenly spread the chocolate over the toffee. Sprinkle with almonds and allow to set.
- Once set, turn the toffee over and repeat the process - wipe, scratch, pour and smooth chocolate, add almonds and allow to set.
- Break into pieces and enjoy!
Notes
Adapted from Chocolate course material.
Kelly - Life Made Sweeter says
This looks incredible!!! I have zero self control when it comes to toffee and chocolate. This batch would be gone in no time before I could even package it up! Love the almonds in here! Happy happy Holiday!
Jacqueline says
So very addictive! Happy Holidays to you, as well!
Deb|EastofEdenCooking says
Oh Jacquee! I would "need" to make two batches of this lush toffee, as I know it would be gone as soon as I finished making it! Happy holidays!
Jacqueline says
And so it went, Deb... Happiest of holidays to you!
Paula says
Seriously envious of your co-workers and those receiving the gift boxes of this toffee. It looks absolutely amazing.
Jacqueline says
OK, Paula! Next batch has your name on it, but it won't be until the new year. xx
Regina @ Leelalicious says
WANT!!! I have never made toffee before and until now actually had no idea what ingredients it consists of. Looks and sounds absolutely addicting!
Jacqueline says
A whole lot of sugar, but just as much good quality chocolate - so all is well! 😉