Chocolate-Almond Toffee Via Cooking Light Magazine

This one is tasty and a great way to inch into being comfortable making candy without the complexity of some confections. I found this recipe from Cooking Light Magazine which is one of my favorite sources for great recipes that are also healthier than most of the traditional recipes that our families are used to seeing.

Toffee is basically a caramel that is cooked at a higher temperature for a shorter period of time making it nice and crunchy unlike traditional caramel. In this recipe the toffee is spread to a thin layer which makes breaking and eating this toffee a lot easier and more approachable for those who are iffy when it comes to hard candies. This recipe is also very flexible as to the toppings and fillings that can be combined with the buttery candy. This recipe simply uses the chocolate and almonds which is a classic combination but there are lots of great nut and fruit combinations that could work great as well.

Materials:

1 cup sugar (make sure to measure using a dry measuring cup)
1/4 cup water
4 tbs softened butter (salted gives it a great caramel flavor so I recommend it)
1/2 tsp vanilla extract
dash of salt
2 oz bittersweet chocolate, finely chopped
1/2 cup whole roasted, unsalted almonds, chopped

Parchment lined baking sheet
Candy thermometer if you have one

In a small, sturdy saucepan, heat the first 3 ingredients over medium-high heat, stirring until completely combined. At this point, DON'T TOUCH IT LOL :). Let it come to a boil and sit without stirring until your candy thermometer reads 325 degrees. I didn't have a candy thermometer so I just waited until the sugar turned a caramel color. Stir in the vanilla and the salt. Be very careful with this step because the sugar can sputter and there's nothing worse than a sugar burn!

Now, carefully pour your toffee over your baking sheet lined with parchment paper. Try to make a square shape. This will help you keep the candy at a consistent depth throughout the whole piece. Use a knife to spread it out. Let it sit for 5 minutes. Sprinkle your chocolate pieces over the warm toffee and let it sit for 5 more minutes. This will gradually melt the chocolate to the point where you can then spread it evenly over the whole square. Sprinkle your chopped almonds over the melted chocolate then let it sit for an hour or so until the candy is completely cooled. I usually put mine in the fridge so that the chocolate can harden quicker.

To serve, use a knife or any sturdy utensil to hit the toffee and crack it into pieces.