Photo: Chocolate Toffee Recipe
Notes about the recipe: I'm always searching for the perfect crunchy toffee that's not sticking to your teeth once you bite into it, and I think I have it here! I serve this on my elaborate petit-four cart as one of 12 treats at the end of the very long meal at my restaurant Tru.
I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers. I nibble them with wine before dinner; I add them to salads; I serve them with cheese; and I stick them into every dessert I can — sometimes all in one day! Marconas are tender and toasty, never hard and dry like some supermarket almonds: you can buy them online at www.tienda.com.
This combination of almonds with crunchy toffee and bittersweet chocolate is fantastic. You'll be amazed that you made it — and so will any friends that you give it to. It makes a great holiday gift.
Ingredients
- 2 cups sugar
- 1/3 cup water
- 3 tablespoons light corn syrup
- 12 ounces salted butter (3 sticks), cut into chunks
- 1/4 cup cocoa powder, preferably Droste or Valrhona
- 1 cup whole blanched almonds, preferably Marcona, toasted and roughly chopped
- Equipment: Silicone baking mat; candy thermometer
Directions
Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out — it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.
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By smasty
Colorado
on December 13, 2009
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This is the star of my Christmas baking this year. But it did take about an hour of boiling to reach 300 degrees. My candy making times are always at least double what the recipes say...and I use two thermometers just to be sure. I'm not sure why it takes so long (I have a radiant heat cooktop. But, this recipe is a star for sure. I blanched my own almonds...will NEVER do that again. Do be sure to roast the almonds, it brings out so much more flavor.
By sweetsassycheri...
Bloomington, IN
on December 05, 2008
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I've used this recipe a number of times and it always turns out perfect toffee in just a few simple steps. I always have the ingredients on hand, so I find myself making toffee often!
Like other reviewers said, it helps to blot the surface of the toffee with a paper towel. I do not spray my pans, but line them with parchment paper instead. I find that spraying them makes the toffee greasy every time. I also make these without the cocoa powder sometimes, either using chocolate and nuts on top or just leaving them plain.
The toffee makes great gifts, especially in pretty boxes or tins.
By thebaseballguy1...
bobville, AR
on July 17, 2007
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A great recipie! I left out the nuts and it still tasted great. Just be sure to use a big pot. I used a medium one and it almost overflowed!
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