This is a scheduled post while I am enjoying the 80 plus weather in Dubai. Winters are still hanging here in Michigan. A sunny cold day makes me think about rich, buttery and crunchy melt in mouth delicious toffee. This is a kind of treat where you can’t control to eat just a small piece. I have been making them for couple years now and they are a hit among family and friends. I have added something called Yummly on my social sharing button. It is a get place to get a new recipe, just click and start yumming.
Goodies like this are an essence to holidays but toffee like this is great anytime of year. Rustic looking with uneven pieces, pack them in a cute box or transparent little bags, ship them to your loved ones and they will be asking for more every year. My personal favorite is 72% dark chocolate, which gives it a perfectly balanced taste without choking you out with overly sweet taste. Only caveat is you need to stop before you realize you ate half while packing.
Candies are finicky to make but little patience, a reliable candy thermometer and following instructions to T is all you need to succeed. For candy making select a non-humid day, some of your favorite tunes and no one to disturb you. Once you start making this please keep phone aside and just focus, I would say think twice before blinking! It’s just 10 minutes. You can use cashews instead of almonds and any kind of quality chocolate; semisweet is ideal for kids while bittersweet or dark for adults. Have everything measured and ready before starting, especially baking soda and extract. Adding fleur de sel with dark chocolate adds another dimension of flavor. Go ahead stop whatever that you are doing and get on the bandwagon.
Recipe from The Perfect Scoop
Makes 900 grams
200 grams/ 2 cups toasted almonds or cashews, chopped between fine and coarse
2 tablespoons water
115 grams/ 1/2 cup/ 1 stick unsalted butter, cut into pieces
a big pinch of salt
200 grams/ 1 cup granulated sugar
45 grams/ 1/4 cup packed light brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
140 grams/ 1 cup bittersweet/ semisweet/ dark chocolate, chopped or chocolate chips
optional: fleur de sel or flaky sea salt
1. Make a layer of half of the almonds on ungreased baking sheet about 8″ x 10″.
2. Heat a medium saucepan fitted with candy thermometer. Add water, butter, salt and both sugars. Cook stirring occasionally until thermometer reaches 300ºF. Takes about 10 minutes. Keep a very close eye. Remove from heat and add baking soda and vanilla, stir once.
3. Pour the mixture over almonds. Use offset spatula if necessary and spread evenly. Add fleur de sel if using now and spread chocolate chips or pieces evenly on top. Wait for 2 minutes and spread using offset spatula.
4. Spread remaining nuts over chocolate and press gently using hand.
5. Cool completely about 2 hours and break into pieces. Store up to 10 days in airtight container.