English Toffee

from ButterYum
makes 12 servings

Ingredients

  • 3 ounces semisweet or bittersweet chocolate, chopped into small pieces
  • 3/4 cup sliced almonds, toasted and cooled completely
  • 1 1/4 cups brown sugar (light or dark), packed
  • 1/4 cup light corn syrup
  • 8 tablespoons unsalted butter
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking soda

Directions

  1. Begin by lining a half sheet pan with a silpat liner (I have 6!) and measure out all the ingredients.
  2. Place toasted almonds in the bowl of a food processor and pulse 2 or 3 times to break into smaller bits, being careful not to make the pieces too small.  Alternatively, you can place the toasted almonds in a resealable bag and crush them with a rolling pin.
  3.  In a 3 or 4-quart heavy bottomed, preferably nonstick, saucepan over medium-high heat, combine butter, corn syrup, butter, and water; heat, stirring occasionally, until the mixture reaches 285F.
  4. Remove mixture from heat and vigorously stir in the vanilla and baking soda.
  5. Pour the mixture onto a silpat lined half sheet pan; use an offset spatula to spread thinly over the silpat.
  6. While the toffee is still hot, sprinkle the chocolate bits evenly all over; allow chocolate to soften from the residual heat for a few minutes, then use an offset spatula to spread the chocolate into an even layer (I like to stop just short of the edge of the toffee).
  7. Immediately sprinkle the almond pieces evenly all over the melted chocolate.
  8. Place the toffee in the refrigerator for 10 minutes; remove from fridge and break into serving pieces.  Store at room temperature in an airtight container with waxed paper between layers.

Note: To toast almonds, spread in a single layer on an unlined half sheet pan and place in a cold oven; turn the oven on to 350F and allow the almonds to toast for 8-12 minutes until lightly browned and fragrant (watch them carefully).  Cool completely before using.

adapted from The Baking Bible

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