You'll Love Almond Spice Toffee
For years, candy making intimidated me then I discovered a toffee recipe. I’ve tweaked it by changing the nuts, sometimes adding cayenne and sometimes substituting almond extract for vanilla extract. When I make my spicy version I don’t add any extract. This recipe is a family favorite and I’ve been making it for over 25 years. I enjoy adding fun sprinkles depending on the holiday or occasion. As with any recipe I always recommend having everything measured and prepped before you begin cooking, but it is especially important with this recipe. When your thermometer hits 300°F you need to work quickly and add the almonds then spread the molten toffee in the prepared rimmed baking sheet.
A tip about melting the chocolate chips. 6 ounces is a small amount to melt in a double boiler, but you can certainly use a double boiler if you like. I prefer to microwave the chocolate chips in a microwave safe glass bowl in 30 second increments. Be sure to stop microwaving the chocolate when you still have a few bits of chocolate floating in the melted chocolate. Chocolate continues to melt after it is removed from the microwave, and you simply need to stir away to get the small bits to melt. If you microwave the chocolate until it is completely melted while inside the microwave you will probably push it to the point of burning. I hope you try this recipe and enjoy it as much as my family and friends have enjoyed it.
Almond Spice Toffee
YDelicacies.com Yvette Jemison
Servings: Makes about 2 lbs.
1 lb. butter (4 sticks)
2 cups granulated sugar
3/4 teaspoon ground cayenne pepper
2 cups sliced almonds
6 oz. semi-sweet chocolate
¼ cup finely chopped almonds
Decorative sprinkles (optional)
Special equipment: candy thermometer, rubber spatula
1. Butter an 18x13-inch rimmed baking sheet and set aside.
2. Fit a heavy bottom pot fitted with a candy thermometer. With the pot on medium heat, add butter and sugar and stir until butter is melted and sugar is dissolved.
3. Add the cayenne and continue to cook on medium heat and bring to a gentle boil, stirring occasionally. Boil until the mixture is deep golden and registers 300°F (hard-crack stage) on candy thermometer, about 15 minutes. If you don’t have a candy thermometer, you can use the cold water test. Fill a cup with very cold water. Drop a spoon full of the liquid toffee into the cold water. Let sit 5-10 seconds. Remove the toffee from the water and attempt to bend it. If it bends without breaking it is still too soft and needs to continue cooking. If you attempt to bend it and it cracks in half you have reached the hard crack stage.
4. Immediately stir in sliced almonds, then carefully pour hot toffee into the baking pan. Using a rubber spatula quickly spread the toffee to the edges of the pan and smooth the top.
5. Place chocolate chips in a microwave safe glass bowl and microwave in 30 second intervals, stirring after each interval. Stop microwaving the chocolate when there are a few bits of chocolate chips left, 1-2 minutes ( 3-4 30 second intervals). Continue to stir until all of the remaining bits are melted. Chocolate continues to melt after it is removed from the microwave, and you simply need to stir vigorously to get the small bits to melt. If you microwave the chocolate until it is completely melted while inside the microwave you will probably push it to the point of burning.
6. Drizzle chocolate on toffee, and while the chocolate is soft, immediately sprinkle the finely chopped almonds on the chocolate. Sprinkle with optional decorative sprinkles.
7. Place the entire baking sheet in the freezer just until the chocolate is solidified, about 10 minutes. Remove from freezer and break into shards. Store in a tin or air tight container at room temperature.
