You will need a candy thermometer for this. I used to have a digital one, but after 15 years it recently broke. I just went to target and bought a Taylor Candy Thermometer for $9.95. I love Target!
Almond Chocolate Toffee
Adapted from David Lebovitz
Before you start, make sure you have all the ingredients ready and a bowl of ice water nearby just in case you get hot sugar on you.
1. Toast 1 1/2 cups of almonds in the oven. Once cooled chop them into course pieces.
2. Lightly grease a sheet pan with unflavored oil or use a silpat baking mat.
3. Spread half of the toasted, chopped almonds making a 8 inch round shape onto the baking pan or silpat.
4. In a medium heavy-duty saucepan fitted with a candy thermometer, add 2 Tablespoons water, 1/2 cup or 1 stick of butter, a big pinch of salt, 1 cup of granulated sugar and 1/4 cup of packed brown sugar.Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy.
5. Once the sugar reaches 300 F degrees. Remove the pot from the heat and add 1 teaspoon of vanilla and 1/4 teaspoon on baking soda. I gave the pot a quick swirl to mix the ingredients. You can give it a quick stir.
6. Quickly pour onto the almonds and move it around so that the toffee is even. You can use a spatula if you need. Sprinkle 3/4 cups of chocolate chips on top. It will start melting so use a spatula to spread the chocolate evenly. Finally sprinkle the rest of the chopped almonds on top.
Once cooled you can break into small or big pieces.Almond Chocolate Toffee
Adapted from David Lebovitz
1 1/2 cups (8 ounces) toasted almonds or hazelnuts, chopped between ‘fine’ and ‘coarse’
2 tablespoons water
1/2 cup (1 stick) salted or 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
3/4 cup semisweet chocolate chips or chopped dark chocolate
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