Gourmet Almond Toffee Recipe
Gourmet Almond Toffee Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 2
- Calories: 325
- Fat: 97 g
- Carbohydrates: 10 g
- Sugar: 1 g
- Sodium: 102 mg
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 109 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Making toffee is an art in itself, and while recipes for simple, quick and easy toffees might exist, gourmet almond toffee is in a league of its own. Sweet, cooked to perfection, and topped off with nutty roasted almonds and creamy melted chocolate, it makes for a perfect sweet snack, and can also serve as a great present during the holidays.
Ingredients
- Fresh Salted Butter: 2 lb
- Granulated Cane Sugar: 2.4 lb
- Baker's Special sugar: 0.4 lb
- Chopped raw almonds (to cover chocolate): 4.8 oz
- Whole dry roasted almonds: 1 lb
- Salt: 0.8 oz
- Lecithin: 0.3 oz
- Warm water: 6.4 oz
Instructions
- Begin by placing a heavy pan on the stove over low to medium heat, and tossing in the butter. Bring it up to a boil, and then pour in the warm water.
- Use an accurate and good quality candy thermometer to monitor the temperatures of everything as you go about following this recipe.
- It is essential to boil the butter and water, as this will break down the sugar crystals, and keep them from re-crystallising as the toffee cooks later on.
- Then, add in the granulated cane sugar, and stir well. At this point, it is crucial to wash down the sides of the pan – do this by using a pastry brush, and some water.
- This will make sure that no un-dissolved sugar crystals remain in the pan, which might later cause the toffee batch to re-crystallise.
- Bring this mixture up to a boil yet again, and then add in the lecithin – since butter and sugar tend to separate during the cooking process, it is important to add in an emulsifier to prevent this from happening, and the lecithin serves this particular purpose.
- Now comes the tricky part, where strict temperature control is essential. Cook the mixture until it reaches 250°F, then toss in the roasted almonds and bring the mixture up to 280° - 290°F. Lower the flame on the temperature, and then cook until the toffee mixture reaches 300° - 306°F.
- Once it reaches this temperature, take the pan off the heat immediately. Add in the salt and the Baker's special sugar.
- Give it a good mix, pour it out onto a buttered baking pan or a cookie sheet, and use a spatula to spread it out evenly.
- Cut the toffee into pieces as it begins to cool, and top it off with melted chocolate and chopped nuts for added crunch. Your gourmet almond toffee is now ready.
: 4.8 oz Whole dry roasted almonds: 1 lb Salt: 0.8 oz Lecithin: 0.3 oz Warm water: 6.4 oz Instructions Begin by placing a heavy pan on the stove over low to medium heat, and tossing in the butter. Bring it up to a boil, and then pour in the warm water. Use an accurate and good quality candy thermometer to monitor the temperatures of everything as you go about following this recipe. It is essential to boil the butter and water, as this will break down the sugar crystals, and keep them from re-crystallising as the toffee cooks later on. Then, add in the granulated cane sugar, and stir well. At this point, it is crucial to wash down the sides of the pan – do this by using a pastry brush, and some water. This will make sure that no un-dissolved sugar crystals remain in the pan, which might later cause the toffee batch to re-crystallise. Bring this mixture up to a boil yet again, and then add in the lecithin – since butter and sugar tend to separate during the cooking process, it is important to add in an emulsifier to prevent this from happening, and the lecithin serves this particular purpose. Now comes the tricky part, where strict temperature control is essential. Cook the mixture until it reaches 250°F, then toss in the roasted almonds and bring the mixture up to 280° - 290°F. Lower the flame on the temperature, and then cook until the toffee mixture reaches 300° - 306°F. Once it reaches this temperature, take the pan off the heat immediately. Add in the salt and the Baker's special sugar. Give it a good mix, pour it out onto a buttered baking pan or a cookie sheet, and use a spatula to spread it out evenly. Cut the toffee into pieces as it begins to cool, and top it off with melted chocolate and chopped nuts for added crunch. Your gourmet almond toffee is now ready. 3.2.1284
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