Making chocolate-covered buttery toffee at home is easier than you think! If you're new to candy-making, be sure to use an accurate candy thermometer (digital is best) to help you determine when the toffee is ready.
- Prep time 1 minute
- Total time 1 hour & 15 minutes
Ingredients
Method
In saucepan, heat together sugar, butter, corn syrup, salt and 1/3 cup water over medium heat, stirring with wooden spoon until sugar is dissolved; bring to boil. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 280°F (138°C) or 1 tsp mixture dropped in cold water forms hard
pliable threads, about 15 minutes. Stir in chopped almonds.
Immediately pour into parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Using greased offset palette knife, smooth top. Let stand at room temperature until almost set but still pliable, about 7 minutes. Lift out onto cutting board. Using greased sharp knife, cut lengthwise into 8 strips; cut crosswise to make 64 pieces. Let cool until tops are shiny and candy is not yet hard but holds indentation when pressed, about 5 minutes.
In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring, until smooth. Let cool slightly. Using 2 forks, dip toffee pieces into chocolate, 1 at a time, tapping forks on edge of bowl to remove excess. Transfer to waxed paper–lined baking sheet; sprinkle with sliced almonds. Refrigerate until chocolate is set, about 20 minutes. (Make-ahead: Refrigerate in airtight container for up to 7 days.)
Change it up: Peanut Butter Crunch
Substitute almonds with roasted salted peanuts.
Tip from The Test Kitchen: To toast almonds, spread them in a single layer onto a rimmed baking sheet; bake in a 375°F (190°C) oven until fragrant and golden, about 10 minutes.
Makes 64 pieces.
Nutritional facts per piece: about
- Sodium 23 mg
- Sugars 7 g
- Protein 1 g
- Calories 82.0
- Total fat 6 g
- Potassium 38 mg
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Iron 1.0
- Calcium 1.0
- Vitamin A 3.0
