Ingredients

The following ingredients have 12 Servings
  • 1 cup roasted almonds (chopped)
  • 1 cup butter
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 Tablespoons water
  • 1/2 teaspoon baking soda
  • 1 cup semi-sweet chocolate (about 6 ounces, finely chopped)
  • Candy thermometer

Instruction

  • To toast the almonds, preheat oven to 350 degrees. Spread whole almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but being careful not to burn them. Let cool, then chop into small pieces and set aside.
  • Butter a baking sheet or silipat mat, then sprinkle half of the chopped almonds on the buttered surface and set aside.
  • In a heavy pan over medium-high heat, melt the butter, then add both types of sugar and the water. Stir to combine using a long-handled wooden spoon and bring to a boil over medium-high heat, stirring constantly. Continue stirring until a candy thermometer reaches 300 degrees (hard crack stage), usually between 10-15 minutes.
  • Remove from heat and immediately stir in the baking soda, working quickly. The toffee will bubble and foam a bit when reacting to the baking soda. Immediately pour the hot candy over the almonds in the prepared baking sheet and spread out into a thin layer with the back of your stirring spoon; let cool slightly for 2-3 minutes before sprinkling the chopped chocolate over the toffee. The heat of the candy will melt the chocolate after just a few minutes and then you can spread it out into an even layer with the back of spatula or knife.
  • Sprinkle the remaining chopped almonds over the melted chocolate and press down lightly with the back of a clean spoon. Let the toffee cool completely and the chocolate re-harden and set, then break into pieces.