This was my first try at toffee, and despite the fact that my candy thermometer was clearly not calibrated correctly, it turned out okay! You’ll want to check your thermometer by boiling some water and if the temperature reads 212 degrees, you’re all set to go! If not, just make adjustments as necessary.
This smelled divine while cooking, and even better tasting! I’d recommend using good quality butter, like a European style (Plugra, Kerry Gold, Anchor, etc). The flavor will really come through.
Chocolate Almond Toffee, adapted from David Lebovitz’s The Perfect Scoop
1 1/2 cups toasted almonds or hazelnuts, chopped between ‘fine’ and ‘coarse’
2 tablespoons water
1/2 cup unsalted butter, cut into pieces
a nice, big pinch of salt
1 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
5 ounces bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips
Cover a baking sheet with foil, dull side up.
In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy.
Immediately remove from heat and stir in the baking soda and vanilla.
Quickly pour the mixture onto the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don’t overwork it.)
Sprinkle the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer. Sprinkle with a little sea salt. Top with the chopped nuts and gently press into the chocolate.