Butter Almond Toffee
Ingredients
- 1 cup chopped roasted almonds
- 1 cup butter
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 2 tbsp water
- 1/2 tsp baking soda
- 3 ounces semi-sweet chocolate pieces
Step-by-Step Instructions
- Sprinkle half the almonds on a buttered 9x13 pan. Melt butter in a heavy pan.
- Add sugars and water; mix well. Bring to a boil, stirring constantly. Continue cooking to 300 degrees (hard crack stage), about 15-20 minutes, stirring frequently to prevent burning.
- Remove from heat and stir in baking soda. Work FAST, before it separates. Pour over almonds in the pan.
- Sprinkle remaining almonds over the hot toffee and press gently to adhere.
- Let cool about 5 minutes. Sprinkle chocolate bits over toffee and let sit 2-3 minutes until softened. Spread chocolate evenly over surface. Cool completely until chocolate is set. Break into pieces. Makes about 1 1/2 pounds.
Common Problems and Solutions
Q: Why did my toffee separate or become grainy?
A: This happens if the mixture isn't stirred constantly or if the temperature rises too quickly. Use medium heat, stir continuously, and watch the temperature carefully. Adding the baking soda while the mixture is too hot can also cause separation, so work quickly but carefully.
Q: How do I know when it reaches hard crack stage without a thermometer?
A: Drop a small amount of the mixture into cold water. At hard crack stage (300-310°F), it will form hard, brittle threads that crack when bent. If you don't have a candy thermometer, it's worth getting one for consistent results.
Q: Why won't my chocolate spread smoothly?
A: Make sure the toffee is still slightly warm (after about 5 minutes of cooling) when you add the chocolate. Let the chocolate sit for 2-3 minutes to soften from the residual heat before spreading. If it's too cool, the chocolate won't melt properly.
Tips and Techniques
Use a candy thermometer for accuracy—hard crack stage is crucial for proper texture. Work quickly once you remove the mixture from heat, as it sets up fast. Store in an airtight container with wax paper between layers to prevent sticking.
Ingredient Substitutions
- roasted almonds: roasted pecans or walnuts
- semi-sweet chocolate: milk chocolate or dark chocolate
- butter: coconut oil
Equipment Needed
- heavy-bottomed saucepan or pot
- candy thermometer
- 9x13 inch pan
- wooden spoon or heat-resistant spatula
Historical Context
Butter toffee, also known as English toffee, became popular in the American South in the early 1900s and has been a holiday staple ever since, often given as homemade gifts.
