Side Pannel
Chocolate Covered Almond Toffee
Chocolate Covered Almond Toffee
- Recipe Submitted by maryjosh on 03/28/2018
Ingredients List
- 2 cups raw almonds
- 8 tablespoons (1 stick) butter, room temperature
- 1 cup dark chocolate chips
- 1 tablespoon vegetable oil
- 1 cup light brown sugar
- 1/4- cup light corn syrup
- 1 teaspoon pure vanilla extract
- 1/2- teaspoon salt
- 1/4 teaspoon baking soda
- sea salt for sprinkling , optional
Directions
Preheat oven to 350F degrees.
Spread almonds on a baking sheet in a single layer.
Roast the almonds for 12 to 15 minutes, or until toasted.
In the meantime, combine dark chocolate chips and vegetable oil in a microwave safe bowl; microwave for 1 minute, checking and stirring every 20 seconds.
Remove bowl from microwave and stir the chocolate until completely melted. Set aside.
Meanwhile, in a large heavy-bottomed saucepan over medium heat bring butter, light brown sugar and corn syrup to a boil, stirring constantly.
Continue to cook until the mixture becomes a dark amber color, and the temperature has reached 285F degrees to 300F degrees. Stir frequently.
Stir in vanilla, salt and baking soda and remove from heat.
Slowly add the almonds to the toffee mixture and stir until coated.
Line a baking sheet with wax paper.
Transfer the almonds to the prepared baking sheet, arranging them in a single layer.
Spread melted chocolate over the top.
Sprinkle sea salt over the top and press down slightly.
Place the toffee in the refrigerator to chill until set.
Once chilled, break it into pieces.
Store in an airtight container.
Spread almonds on a baking sheet in a single layer.
Roast the almonds for 12 to 15 minutes, or until toasted.
In the meantime, combine dark chocolate chips and vegetable oil in a microwave safe bowl; microwave for 1 minute, checking and stirring every 20 seconds.
Remove bowl from microwave and stir the chocolate until completely melted. Set aside.
Meanwhile, in a large heavy-bottomed saucepan over medium heat bring butter, light brown sugar and corn syrup to a boil, stirring constantly.
Continue to cook until the mixture becomes a dark amber color, and the temperature has reached 285F degrees to 300F degrees. Stir frequently.
Stir in vanilla, salt and baking soda and remove from heat.
Slowly add the almonds to the toffee mixture and stir until coated.
Line a baking sheet with wax paper.
Transfer the almonds to the prepared baking sheet, arranging them in a single layer.
Spread melted chocolate over the top.
Sprinkle sea salt over the top and press down slightly.
Place the toffee in the refrigerator to chill until set.
Once chilled, break it into pieces.
Store in an airtight container.
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