Dark Chocolate Covered Toffee | SteamboatToday.com

Dark Chocolate Covered Toffee

— Ingredients:

10 ounces whole unsalted almonds

1 1/4 cups sugar

1/3 cup corn syrup

1/3 cup water

2 sticks unsalted butter, cut into pieces

1 teaspoon salt

1/2 teaspoon baking soda

6 ounces dark chocolate chips


Roast almonds in toaster oven at 375 for approximately 8 minutes. Let cool and chop coarsely. Set aside.

Spray a baking tray and an offset spatula with vegetable oil. Set aside.

Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.

Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 320 degrees on a candy thermometer, about 20 minutes. Remove from heat and immediately add the salt, baking soda, and 1/2 of your chopped nuts. Stir with a wooden spoon until well combined.

Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can.

While the toffee mixture is cooling, melt the chocolate in a microwave in 30 second increments, stirring occasionally.

Pour the melted chocolate over the toffee, spreading to cover the entire surface. Before the chocolate cools, sprinkle with the remaining chopped nuts. Refrigerate for about 10 minutes to set the chocolate.

Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches.

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