As soon as I saw this recipe, I knew I wanted to make it for my wine exchange in a few weeks. However, I wanted to give it a go before serving it to my dearest friends, so who better than Nate’s and my parents on Mother’s Day.
The original recipe comes from The Yummy Life; Monica gives a very descriptive instruction on how to make this toffee. It was actually much simpler than I anticipated, but of course you have to keep a close eye on the toffee so it doesn’t burn.
The result was crisp, but not rock hard, toffee with whole almonds topped with chocolate, chopped pecans and toffee bits. The sweet and salty combination was just perfect. It seemed to be a success as my parents and Nate’s requested some to take home. I can’t wait to make this for my girlfriends in a few weeks. Maybe this time I’ll change it up and try dark chocolate. YUM!
Source: The Yummy Life
Servings: 25 pieces
1 cup whole raw almonds
1 cup butter (2 sticks)
1 cup sugar
1/4 tsp salt
1/2 tsp vanilla
12 oz semi-sweet chocolate chips
1/4 cup finely chopped pecans
1. Heat a skillet over medium heat and toast almonds. Once toasted, spread almonds over a foil lined baking sheet.
2. Cut butter into chunks and add to a medium-sized saucepan. Add sugar, vanilla, and salt. Over medium-high heat, cook until butter is melted and ingredients begin to come together, stirring occasionally with a flat-bottomed wooden spoon.
3. Once butter is completely melted, continue to cook 7-10 minutes, stirring constantly, until the mixture starts to get foamy and begins to brown (when the toffee is the color of the almond skin, it’s ready). It will smoke a little bit.
4. You must work quickly at this point. Remove toffee from heat immediately and pour onto foil lined baking sheet with almonds. Spread into a thin layer covering all of the almonds.
5. Sprinkle chocolate chips over hot toffee. Wait one minute, then spread the melted chips over the top of the toffee until smooth. Top with chopped pecans.
6. Let cool until the chocolate hardens. This can take up to 2 hours (you can also refrigerate to speed up the process). Once toffee is cooled, you can begin to break off small pieces for serving.