Salted Dark Chocolate Almond Toffee #christmas #Chocolate

This selfmade salted dark chocolate almond toffee is completely over the top within the excellent way viable. blanketed in wealthy salted dark chocolate, every candy buttery chunk is full of crunchy toasted almonds.

Toffee. I’m all approximately it right now. I went on a first-rate toffee kick for some weeks, making batch after batch after batch. It was a bit non-public challenge I made for myself: grasp the art that is stovetop toffee making.

I wrote a prolonged, high-quality distinct put up that perhaps no person study all the way thru because it is loud night breathing-boring lengthy approximately making toffee. I filled the publish with step-with the aid of-step images, troubleshooting tips, and a kick-a$$ (are there youngsters reading?) cinnamon almond toffee recipe. these days, I’m sharing a bit spin on that toffee taste.

Salted Dark Chocolate Almond Toffee

Yield: about 1 pound Total Time: 2 hours, includes cooling

This homemade salted dark chocolate almond toffee is completely over the pinnacle within the great way viable. included in wealthy salted dark chocolate, every sweet buttery chunk is full of crunchy toasted almonds.

Ingredients:

2 cups (340g; 12 ounces) whole unsalted almonds, such as Diamond of California Whole Almonds 1
1 cup (199g, 7 ounces) granulated sugar
1 teaspoon salt
8 ounces (224g) dark chocolate, finely chopped2
sea salt for sprinkling on top
1 teaspoon light corn syrup
1 cup (230g; 8 ounces) unsalted butter, cubed
1/2 cup (120ml; 4 ounces) warm water

Directions:

Here are step-by way of-step pics of creating the toffee on the stovetop, so you can see the procedure and more importantly, the coloring of the toffee as it cooks.
Preheat oven to three hundred°F (149°C) degrees. Line a large baking sheet with parchment paper or a silicone baking mat. (Silicone baking mat is favored.) unfold the almonds onto the sheet and bake for 15 minutes, stirring them around twice all through that point. Toasting the almonds brings so much taste to the toffee. cast off from the oven, allow to cool, and set 1 cup aside. cut up the other cup of almonds best and quality. Or pulse in a meals processor a few instances to break them up. these will cross on pinnacle of the dark chocolate.
Line a 12x17 inch jelly roll pan with a silicone baking mat or parchment paper. Set aside.
Soften the cubed butter over medium heat in a three-quart heavy obligation saucepan. Stir on occasion (about every 2 mins) with a wood spoon as it melts. as soon as melted, upload the water, sugar, salt, and corn syrup. Stir constantly till the sugar dissolves, then brush down the edges of the pan with a water-moistened pastry brush. connect a candy thermometer to the pan. Do now not let it touch the bottom of the pan.
As soon as dissolved, stir occasionally as you carry the aggregate to a boil. as soon as boiling, stop stirring. rapid bubbles, a thicker consistency, in addition to a barely darker color paperwork round 235°F (113°C). on the 265°F (129°C, hard ball degree) point, stir within the 1 cup of toasted complete almonds. The aggregate may additionally separate whilst you add the nuts. If it does, temporarily cast off the candy thermometer and stir vigorously till it all comes again together. cautiously reattach the thermometer and brush aside any candy at the facet of the pan with the pasty brush. cook and stir the candy till it reaches 290°F (143°C, smooth crack level).
Flip off the range, do away with pan from the heat, and pour the toffee out onto the organized jelly roll pan. clean into an excellent layer. The toffee should be thick and not unfold all the manner to the edges of the jelly roll pan. permit the toffee to chill for 5 mins. Sprinkle half of the chopped chocolate on pinnacle. allow the chocolate to melt and melt from the heat of the toffee, then unfold the melted chocolate into a skinny, even layer. Sprinkle half of the beaten almonds onto the wet chocolate and press down gently with the again of a spatula to adhere them. Refrigerate for 20 mins to set the chocolate.
Once set, flip the toffee over as a whole. You need to be able to just peel it off the silicone baking mat. soften the closing chopped chocolate inside the microwave, in 10 2d spurts, stirring after every until completely smooth. spread over the toffee and pinnacle with final chopped almonds, urgent down gently with the again of a spatula to adhere them. Sprinkle the pinnacle with sea salt. Refrigerate toffee once more to set the chocolate, approximately 20 minutes. once set, slice with a sharp knife or break into pieces-- as massive or small as you need.
Make in advance tip: store toffee in an hermetic field at room temperature in a cool, dry location for up to 2 weeks. For longer garage, freeze up to 3 months and thaw overnight inside the fridge before serving.

Recipe Notes:

I decide upon unsalted almonds here; salted are just a little TOO salty for this toffee. instead, I upload a bit sea salt on top of the completed toffee (which already has a few salt in it). you've got manage over how plenty you're adding this way.
I decide on Ghirardelli bittersweet chocolate. you may use quality semi-candy chocolate alternatively, either Ghirardelli, Baker's, or your favourite emblem. If chocolate chips are extra handy, you may use semi-sweet or darkish chocolate morsels as a substitute-- no need to cut them. due to the fact they are not pure chocolate, they may be no longer my first choice for sweet making. pure, best chocolate tastes quality.