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I’m off to another cookie swap today and needed to do some more baking. After going to a cookie swap last weekend I decided the best cookie to bring to a cookie swap might be no cookie at all. I think adding a little variety to mix is good to add in between all the cookies. Also I am a little cookied out right now and felt like making something else. The answer to all these problems is this toffee recipe!

 

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I love to make treats during the holidays that are simple and pack well as gifts. Similar to the sweet and spicy pecans, this toffee recipe is a crowd favorite and makes a great hostess gift if you can make it out of the house before it’s all gone.

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Many toffee recipes require a candy thermometer but I will admit I don’t own one and you can easily make this without one! Instead you just need to pay attention to the color while the toffee is cooking. As soon as the color hits a nice amber color you want to take it off the stove immediately.

 

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I like to add sliced almonds on top of my toffee but you can use any nut you like or none at all. Also, I like to add just a touch of sea salt to give the flavor another dimension. It may sound strange but think of it more like a salted caramel. You don’t have to add the salt of course but trust me it tastes delicious!

 

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Serve the toffee as is or take it to another level by adding it on top of some vanilla ice cream. Either way this recipe is pretty much perfect!

 

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Chocolate & Sea Salt Toffee

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 3 hours, 15 minutes

Ingredients

  • ⅓ cup sliced almonds
  • 1 cup butter, unsalted
  • 1 cup granulated sugar
  • 3 tablespoons water
  • 1 cup semi-sweet chocolate chips
  • coarse sea salt

Instructions

  1. Toast the almonds in a dry skillet set over medium heat for about 8-10 minutes, or until almonds are slightly brown and aromatic.
  2. Prepare a baking sheet lined with parchment paper.
  3. Cut butter into chunks and set in a medium saucepan set over medium-high heat along with the sugar and water.
  4. Stir with a wood spoon to melt butter. The mixture will begin to look fluffy and should look this way at all times. Cook until mixture looks an amber brown color and pulls away from the sides of the pot. Cooking time will vary but is typically 7-8 minutes on a gas stove and 10-11 minutes on an electric stove. Mixture will turn golden relatively quickly so pay attention and stir occasionally. Once it is amber brown, take of stove and immediately pour onto prepared baking sheet.
  5. Let cool for about 5 minutes and then sprinkle chocolate chips on top and let the heat gradually melt the chocolate. Spread the chocolate with a spatula evenly over toffee. Next, add on the toasted almonds and sprinkle on a pinch of sea salt.
  6. Let chocolate dry on counter or in the fridge for a few hours and then break into pieces.
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http://theravenouskitchen.com/toffee-w-chocolate-sea-salt/

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