Salted Dark Chocolate Almond Toffee
Ingredients
The toffee
-
2
cups
whole unsalted almonds
-
1
cup
unsalted butter, cubed
-
½
cup
warm water
-
1
cup
granulated sugar
-
1
teaspoon
salt
-
1
teaspoon
light corn syrup
The chocolate topping
-
8
ounces
dark chocolate, finely chopped
-
to taste
coarse sea salt or flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 300°F (149°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Spread the almonds on the sheet and bake for 15 minutes, stirring twice. Allow to cool and set aside 1 cup of whole almonds, chopping the rest finely.
- Line a 12×17-inch jelly roll pan with a silicone baking mat or parchment paper.
- Melt the butter in a heavy-duty saucepan over medium heat, stirring occasionally.
- Once melted, add the water, sugar, salt, and corn syrup. Stir until the sugar dissolves, then brush down the sides of the pan.
- Bring the mixture to a boil without stirring. Once boiling, stop stirring and cook until it reaches 290°F (143°C).
- Remove from heat and pour the toffee into the prepared jelly roll pan, smoothing it into an even layer.
- Allow to cool for 5 minutes, then sprinkle half of the chopped chocolate on top and spread it into a thin layer.
- Press half of the crushed almonds onto the chocolate and refrigerate for 20 minutes to set.
- Flip the toffee and melt the remaining chocolate, spreading it over the toffee and topping with the remaining almonds.
- Sprinkle with sea salt and refrigerate again to set the chocolate for about 20 minutes before slicing or breaking into pieces.
Nutrition Facts (estimated)
Servings
about 16 pieces
Calories
250
Total fat
17g
Total carbohydrates
23g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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