Saturday, December 3, 2011
Traditionally this candy is in little rectangular pieces, but I found it less time consuming and easier to just make it in a big piece and break apart like bark. You will need a candy thermometer for this recipe.
Thick pieces of toffee studded with salted almonds, covered in chocolate and more almonds.
6oz earth balance vegan butter
1 1/2 cup organic light brown sugar
2 tsp light corn syrup
1/4 tsp sea salt
1 cup coarsely chopped dry roasted almonds
8 oz semi sweet chocolate, coarsely chopped
1 cup slivered, toasted almonds, ground as fine as possible
Line a 9" cake pan or casserole dish with foil and set aside.
In a medium sized pot, combine the butter, brown sugar, corn syrup and salt and bring to a boil. Continue to boil until you reach 290F.
Pull from the heat and stir in the coarsely chopped almonds. Pour directly into the cake pan and allow to cool until it is hard.
Melt the chocolate and spread evenly over the toffee. Sprinkle with dusted almonds and let set.
Once the chocolate has hardened, break into pieces and enjoy.