Ingredients

The following ingredients have 10 Servings
  • 450g (1lb) whole almonds
  • 450g (1lb)  unsalted butter
  • 450g (1lb) granulated sugar
  • 5ml (1 tsp) vanilla extract
  • 150g (5oz) sesame seeds
  • 5 fresh thyme sprigs, washed

Instruction

  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • To toast the almond, place them on a baking tray and roast for 5 minutes. Check on them and give them a shake. Bake for another 5-10 minutes until they are golden in colour, crunchy and you can smell them. Remove from the heat.
  • Gently heat the butter in a pan then add the sugar until it’s dissolved.
  • Place a sugar thermometer in the pan and let the mixture reach a bubbling point.
  • When the sugar mixture has reached a temperature of 120°C (250°F), add the almonds and vanilla.
  • Continue to stir with a wooden spoon until the mixture reaches 150°C (300°F). Pour in the sesame seeds and thyme, give it a stir and remove from the heat.
  • Carefully pour the toffee onto greased baking parchment and leave to cool for about an hour.
  • Break with a hammer or cut with a sharp knife. Enjoy!