Ingredients
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2¾ cups (412 g) Skin-on whole Almonds
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5.25 ounces (150 g) Unsalted Butter
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1¾ cups + 2 tbsp (375 g) Granulated Sugar
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¼ cup + 3 tbsp (100 g) Water
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3 tbsp + 2 tsp (75 g) Light Corn Syrup
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1 tsp (4.8 g) Baking Soda
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1½ tsp (4.5 g) Kosher Salt
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1 tsp (5.6 g) Vanilla
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6.3 ounces (180 g) 70% Chocolate
Directions
Toffee is another form of cooked sugar and butter, taken to a higher temperature than for chewy caramels. We add a little baking soda, which gives the toffee a lighter, crisper texture. Be sure to use a deep pot when cooking the toffee, as the sugar will really bubble up when you add the baking soda. We coat the toffee with chocolate and chopped toasted almonds.
Steps
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1
Done
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Preheat the oven to 350°F (standard). |
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2
Done
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Spread the nuts on a small baking sheet and toast in the oven for 10 minutes, or until golden brown: break one open to check the color. Let cool. |
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3
Done
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Coarsely chop 330 grams/2¼ cups of the nuts. Finely chop the remaining 82 grams/½ cup nuts. Toss the coarsely chopped and finely chopped nuts separately in a fine-mesh strainer to remove any dusty particles, which would detract from the look of the toffee. |
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4
Done
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Place a Silpat on the work surface. Position the confectioneiy rulers lengthwise along the edges of the Silpat and tape the ends to the work surface to prevent them from shifting. |
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5
Done
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Melt the butter in a large, deep saucepan over medium heat. Stir in the sugar, water, and corn syrup, increase the heat to high, and bring to 310°F/154°C. Stir in the baking soda and salt (the mixture will bubble up), then continue to cook to 320°F/160°C. |
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6
Done
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Remove the pan from the heat and stir in the vanilla paste and coarsely chopped almonds. Carefully pour the mixture onto the Silpat and cover with a second Silpat. |
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7
Done
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Using a rolling pin, roll over the Silpat to spread the toffee evenly between the bars and smooth the top. Let cool completely, about 4 hours. |
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8
Done
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Line the work surface with a piece of parchment paper slightly larger than the toffee. Spread half the chocolate in a very thin layer over the parchment and sprinkle it evenly with half of the finely chopped nuts. Remove the top Silpat, invert the toffee onto the chocolate, and remove the remaining Silpat. Spread the remaining chocolate in a thin layer over the toffee and sprinkle evenly with the remaining nuts. It is best to let the toffee set up in a cool room (60° to 65°F/15.5° to 18°C); let stand for at least an hour so the chocolate sets. (The toffee would set up in the refrigerator, but there would be condensation.) |
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9
Done
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Place a piece of parchment paper over the toffee and hit it with a rolling pin to break it into irregular pieces. |
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10
Done
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The toffee can be stored in a covered container at room temperature for up to 1 month. |
