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Toffee with Almonds & Chocolate | Holiday Treat 奶糖与巧克力和杏仁做法

2,065 views · Published 24 November 2018 · 5:29 · Indexed 17 October 2026

Channel: Fine Art of Cooking · 2018 · Howto & Style

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Toffee (aka English toffee in North America) is a confection normally served during the holiday (Christmas) season. This is by far the best recipe I’ve come across and it works every time.  I hope you’re inspired to make some for your family and friends.

INGREDIENTS
1 & 1/4 cup (250 g) granulated sugar
1 cup (226.5 g) butter
1/2 tsp salt
1 tsp vanilla extract
1 tsp baking soda
1 cup semi-sweet chocolate chips
1/2 cup chopped or slivered almonds
1/2 cup sliced almonds

INSTRUCTIONS
Step 1. Prepare a baking sheet
Brush a 10 x 14 baking sheet with vegetable oil or butter.
Line the bottom of the baking sheet with some chopped or slivered almonds.
Set it aside.
Step 2. Caramelize the butter and sugar.
In a heavy bottomed saucepan, combine butter, sugar, and salt.
Over medium heat, cook for 15 minutes or until the temperature of the mixture measures 300 degrees Fahrenheit (149  degrees Celsius) on a candy thermometer.
Testing temperature without a thermometer.                                When you see the mixture turns glossy and pulls away from the bottom of the saucepan during stirring, it’s a sign that it is done.  You can confirm by dropping 1/2 a teaspoon of the toffee into a bowl of cold water,  a hard ball will form. 
Turn off the heat.
Add vanilla extract and baking soda. Stir and mix quickly with a wooden spatular. Note: the baking soda is what makes the toffee crunchy.
Step 3. Assemble the toffee
Pour the hot toffee onto the prepared baking sheet. Spread evenly with a slotted spatular.
Add chocolate chips on top of the hot toffee.  
Wait 2 minutes for the chips to melt.  With a slotted spatular, spread melted chocolate evenly over the toffee.
Sprinkle with some sliced almonds.
Let the toffee cool down and harden - about 2 hours.
Cut into serving portions.  Enjoy

#EnglishToffee #Christmas #carameltoffee #chocolatetoffee

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