If you asked me a year ago when I took on my first ever attempt at any sort of candy making if I would ever do it again, I probably would have said “Not likely.” It was a fun experience but it was also very challenging and a little frustrating. Flash forward a year later and surprisingly, my candy making repertoire has grown considerably. I’ve come to realize that with a little practice and patience, it’s not nearly as difficult as I once thought. Recently I’ve been thinking that I’d really like to try making toffee.
Toffee is one of my all-time favorite candies. I love to bite into a crispy buttery piece and savor each bite as it melts in my mouth. After searching through recipe after mouth-watering recipe on I Was Born To Cook , my blog for this month’s Secret Recipe Club, I stumbled on some delectable toffee with almonds and knew that was the recipe for me. But Melissa definitely didn’t make it easy for me. Oh no, her site is filled with a ton of amazing recipes. I immediately liked her because she’s a Jersey girl and well, we have to stick together. I also love her attitude and her focus on family and tradition.
While reading posts, Melissa mentioned that she’s more of a cook than a baker. Could have fooled me! Sure, she has an amazing catalog of divine dishes but her baking posts are numerous as well. Now, back to the attitude I like so much. When Melissa acknowledged that baking wasn’t her strong point she decided to challenge herself to get better by baking her family’s birthday cakes for the entire year. Whatever cake they desired, she would deliver. She started off with German Chocolate Cake for her mother’s birthday and that happens to be my very favorite cake too! From there, she’s created some heavenly cakes indeed.
In fact, she had a ton of things to satisfy my savory side and my sweet tooth. Like that almond toffee I was telling you about that’s also topped with pecans and Heath bar pieces too! Toffee on top of toffee… Yeah! So I got down to the business of candy making with a few minor adjustments. I didn’t have pecans nor did I have Heath bars since I can’t have them in the house due to Maddy’s allergy. So this is where improvisation comes into play. I had the almonds and thought they would be just fine all by themselves. That is until I remembered I had some coconut chips in the cabinet that would be perfect! I adore the combination of almond and coconut together. I’m totally addicted to the coconut almond KIND bars. Have you had them?? If not, oh my goodness… you need to. But I digress. Toffee ended up being so easy to make! The sweet buttery toffee was perfection with the toasted almonds and coconut chips. This was a treat that was hard to stop snacking on!
Smooth, buttery toffee topped with toasted almond bits and coconut chips.
- 1 cup sugar
- 1/4 cup water
- 4 tablespoons butter
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 3 ounces bittersweet chocolate, finely chopped
- 1/2 cup whole almonds, toasted and coarsely chopped
- 1/2 cup coconut chips
- Cover a baking sheet with parchment paper.
- Combine the sugar, water and butter in a small saucepan over medium-high heat, stirring just until combined.
- Bring to a boil. Cook, without stirring, until a candy thermometer registers 325° or until syrup begins to caramelize. Stir in vanilla and salt.
- Working quickly, pour sugar mixture onto the prepared baking sheet and spread to desired thickness.
- Let toffee stand 5 minutes.
- Sprinkle chocolate over warm toffee; let stand 2-3 minutes.
- Spread melted chocolate in an even layer over the toffee.
- Immediately sprinkle with chopped almonds and coconut chips.
- Let stand until completely cool, at least 1 hour. Break toffee into pieces.
Plus 1 hour cooling time.
Adapted from I Was Born To Cook
Now let’s see what the rest of the Secret Recipe Club was up to this month!