Ingredients for Chocolate Almond Toffee
- Vegetable Oil
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup water
- 1/4 cup light corn syrup
- Cocoa Powder
- Blanched Almond
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How to Make Chocolate Almond Toffee
- Preheat your oven to 350°F (175°C). Lightly grease a large rimmed baking sheet with 1 tablespoon of vegetable oil and set aside.
- In a large, heavy-bottomed saucepan, combine 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, 1/4 cup water, and 1/4 cup light corn syrup.
- Cook over medium-high heat, stirring occasionally, until the mixture reaches 300°F (149°C) on a candy thermometer (hard-crack stage). This will take approximately 8-10 minutes. A spoonful dropped into cold water should form hard, brittle threads.
- Remove the pan from the heat and immediately whisk in 2 tablespoons of unsweetened cocoa powder until smooth.
- Stir in 1 cup of toasted slivered almonds.
- Quickly pour the toffee mixture onto the prepared baking sheet and spread it as thinly and evenly as possible using a spatula or the back of a spoon.
- Let the toffee cool completely at room temperature. This will take about 30-45 minutes.
- Once completely cool, break the toffee into pieces.
- For an extra touch of decadence, drizzle with melted semi-sweet chocolate chips.
- Store in an airtight container at room temperature for up to 1 month. Layer with waxed paper between pieces to prevent sticking.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
848g
Fat
460g
Carbs
81g
