Ingredients for Almond Encrusted English Toffee
- 1 cup whole almonds, toasted and chopped
- 1 cup (2 sticks) unsalted butter
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1/2 cup chocolate chips
- 1/4 cup light corn syrup
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How to Make Almond Encrusted English Toffee
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a heavy-bottomed saucepan, combine the butter, granulated sugar, and corn syrup. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil.
- Continue to boil, without stirring, until the mixture reaches 300°F (150°C) on a candy thermometer. This is the firm-ball stage.
- Remove from heat and immediately stir in the vanilla extract.
- Pour the toffee mixture onto the prepared baking sheet and spread it evenly to about 1/4 inch thickness.
- Sprinkle the almonds evenly over the toffee.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep a close eye to prevent burning.
- Remove from the oven and let cool completely. Once cool, break into pieces.
- Melt the chocolate chips in a double boiler or microwave in 30 second intervals, stirring until smooth.
- Drizzle the melted chocolate over the cooled toffee and let it set completely.
- Break into pieces and serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
68g
Fat
72g
Carbs
7g
