A delicous homemade almond toffee that makes the most indulgent sweet meets salty dessert. Rich, buttery toffee topped with dark chocolate and sprinkled toasted almonds.
- 1 3/4 cups granulated sugar
- 1 3/4 cups (3 1/2 sticks) Danish Creamery European Style Butter
- 2 tsp salt
- 1 tsp vanilla
- 2 tsp baking soda
- 2 cups slivered almonds
- 2 1/2 cups semi sweet chocolate chips, melted
- 1 1/2 cups chopped almonds, toasted
- Grease the bottom and sides of a baking sheet with butter. Set aside.
- In a large pot, melt together the sugar, Danish Creamery European Style Butter, salt and vanilla over medium-low heat. Stirring frequently.
- Simmer the mixture until it begins to thicken, continuing to stir often.
- Cook until the temperature on the candy thermometer reads 260 degrees.
- Add the slivered almonds and stir to combine well.
- Continue cooking over medium-low heat stirring constantly as the mixture continues to thicken and take on a deeper, caramel color. This will take some time, about 15-20 minutes.
- The mixture will begin to bubble and the color will deepen. At this point you want to stir consistently to avoid the toffee burning on the bottom of the pot.
- Once the toffee reaches 295 degrees on the candy thermometer, carefully remove the pot from heat and immediately stir in the baking soda.
- Stir vigorously. The toffee will “puff” up a bit as the baking soda aerates the mixture.
- Quickly pour the toffee onto the prepared baking sheet, being careful not to touch the toffee as it is VERY hot.
- Smooth the top of the toffee to make it level using an offset spatula.
- Pour the melted chocolate on top of the toffee and spread evenly.
- Dust the top with toasted almonds and very gently press the nuts into the chocolate.
- Cool completely at room temperature until toffee and chocolate are fully set. Or place in refrigerator to speed up the cooling process.
- Break toffee into pieces using your hands and serve chilled or at room temperature.