Prepare to embark on a culinary journey that will transform your dessert experience forever! This Salted Almond Chocolate Covered Toffee is not just a treat—it's a symphony of flavors that will make your taste buds dance with pure delight. Imagine a perfect blend of rich, buttery toffee, smooth melted chocolate, crunchy toasted almonds, and a delicate sprinkle of sea salt that elevates this confection from ordinary to extraordinary. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver a show-stopping dessert that will have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 pieces
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup water
- 1 cup sliced almonds
- 1 cup chocolate chips
- 1/2 teaspoon sea salt
Instructions
- Prepare all ingredients and equipment: Line a large baking sheet with parchment paper or a silicone baking mat. Have a candy thermometer ready.
- Toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning. Set aside to cool.
- In a heavy-bottomed medium saucepan, combine butter, sugar, and water. Heat over medium-high heat, stirring constantly until the mixture begins to boil.
- Stop stirring and allow the mixture to cook, using a candy thermometer to monitor the temperature. Cook until the mixture reaches exactly 300°F (hard crack stage), which typically takes about 10-12 minutes.
- Immediately remove from heat and quickly pour the hot toffee onto the prepared baking sheet, spreading it evenly with a spatula.
- Sprinkle chocolate chips evenly over the hot toffee and let sit for 2-3 minutes to allow the chocolate to melt completely.
- Use an offset spatula to spread the melted chocolate in an even layer across the toffee surface.
- Immediately sprinkle toasted almonds and sea salt over the melted chocolate, pressing lightly to ensure they adhere.
- Allow the toffee to cool completely at room temperature, which will take approximately 1-2 hours.
- Once fully set, break or cut the toffee into irregular pieces using the tip of a sharp knife or your hands.
- Store the toffee in an airtight container between layers of parchment paper at room temperature for up to 2 weeks.
Tips
- Use a reliable candy thermometer to ensure precise temperature measurement—hitting 300°F is crucial for the perfect toffee texture.
- Choose a heavy-bottomed saucepan to prevent hot spots and ensure even heating.
- Be patient and attentive while cooking the toffee, as it can quickly go from perfect to burned.
- Allow chocolate to melt naturally on hot toffee before spreading to prevent seizing.
- Work quickly when adding toppings to ensure they stick to the melted chocolate.
- Store toffee in a cool, dry place to maintain its crisp texture and prevent chocolate from melting.
- For a professional touch, use an offset spatula when spreading chocolate for an even, smooth finish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 2g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 30mg