Time: 1 hour 25 minutes
Complexity: average
Quantity: 450 gr.

Marcona almonds are ideal for making this chocolate toffee. They're softer, less dry, and pair perfectly with this crisp, non-stick toffee, making it a joy to eat. Make a caramel using sugar, water, corn syrup, and butter, then stir in cocoa powder and blanched almonds for a rich chocolate flavor. Let the mixture harden on a baking sheet, then break the toffee into pieces. It makes a wonderful sweet gift. Wrap several pieces in clear plastic bags and tie with pretty ribbons. Irregularly shaped pieces will give your toffee a handmade look, making it even more precious.

Ingredients:

• 2 tbsp. sugar
• 1/3 cup water
• 3 tablespoons light corn syrup
• 340 g salted butter, cut into pieces
• 1/4 cup cocoa powder
• 1 cup whole blanched almonds, toasted and coarsely chopped
• Equipment: Silicone baking mat; caramel thermometer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sugar, syrup, butter, cocoa, almond

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Preparation:

Step 1
• Line a rimmed baking sheet with a silicone mat or generously grease it with vegetable oil (or use a heavy non-stick baking sheet).
Step 2
• Place the sugar in the center of a saucepan with a candy thermometer attached to the side. Pour water along the sides of the pan and cook until the sugar is moist. (You can run a clean finger over the sugar to help the water soak in.) Add the corn syrup and bring the mixture to a boil. Add the butter and cook until the caramel reaches 150°C.
Step 3
• Turn off the stove and stir in the cocoa, then add the nuts. Quickly pour the mixture into the center of the prepared baking sheet and let it spread—it may not reach the edges. Set aside to cool at room temperature until the toffee has set. Then, using your hands (I wear gloves to avoid leaving fingerprints), remove the toffee from the baking sheet and break it into large pieces. The toffee can be stored for up to 2 weeks in an airtight container.

Votes: 2

Author of the recipe - Gale Gand is an American pastry chef and co-owner of the Chicago restaurant TRU.