Today I spent most of my day trying to play catch up, clean up like I usually do most weekends. But at about 2:30 I decided I really needed to cook something. I haven’t posted to this blog this week and a made a “resolution” that I’d take the time to do some food writing at least once a week this year. Also, I was feeling a little frustrated and like I hadn’t done anything creative all week. So I decided I would try to make chocolate toffee covered almonds. I got mid-way through making the toffee and realized that I wasn’t going to be able to get individual almonds covered and put on the parchment. This was just as the sugar was getting to the appropriate crack stage and in danger of being completely spoiled if I dithered for too long.
Realizing everything was going to stick together because I had more toffee than almonds I decided I’d mix and spread it out like brittle. Not a disaster. Once the toffee cooled I could snap it into pieces and that with chocolate. It mostly worked. I don’t really know how people dip stuff in chocolate and get it covered without
- burning themselves
- getting chocolate everywhere
- not getting the thing completely covered
Guess I’m going to have to watch more food show and or videos that feature candy making. Anyway, the final product was pretty good and definitely tasty. Work is hella stressful and I’m bound to eat it all if I don’t hide it. I’d really like to take to my co-workers in a few weeks along with a few other goodies.
So how did I make it?
- 1 cup of whole almonds toasted
- 1 cup sugar
- 2 tbs butter
- 1 pkg semisweet chocolate
You can toast your almonds on a baking sheet in the oven or in a pan. I prefer the pan method because it forces me to pay attention to them. I’ve burned them in the oven one too many times.
Making the toffee is the hardest part especially if you aren’t familiar with candy making. Put butter and sugar in sauce pan on medium-low to medium heat. Stir and wait for what seems like forever. Seriously be patient. When you’re just using sugar and butter, cranking up the heat might make a big mess and burn your sugar. (other recipes with water and/or corn syrup may tell you higher heat and that is good when you have actual liquid you are boiling). The sugar will eventually dissolve and caramelize. (that means it is going to turn a lovely brown color). Depending on how hard you want your toffee you cook it more or less. Use a candy thermometer or a cookbook with good picture to tell the different stages. Mine was hard crack. Add the almonds and remove from the heat immediately while you mix in the almonds. Spread out on to a piece of parchment. I take a second piece of parchment and put it on top to use to spread it out. Allow to cool completely. Snap toffee into single servings. (the parchment is good for this too as if you can grip to snap without getting your hands all greasy) Temper your semi-sweet chocolate. (mine wasn’t quite right because I was in a hurry to finish and keep my 3 year old away from my makeshift double-boiler) Dip each piece of toffee and place on parchment to cool.
If you are looking for a classic toffee recipe, I’ve done riffs on this one from Betty Crocker.