Ingredients Jump to Instructions ↓

  1. Chocolate-Almond Buttercrunch Toffee

  2. Adapted from The Perfect Scoop

  3. 2 cups (8 ounces, 225 g) toasted almonds or hazelnuts, chopped between ‘fine' and ‘coarse'

  4. 2 tablespoons water

  5. 1/2 cup (1 stick, 115 g) salted or unsalted butter, cut into pieces

  6. a nice, big pinch of salt

  7. 1 cup (200 g) granulated sugar

  8. 1/4 cup (50 g) packed light brown sugar

  9. 1/4 teaspoon baking soda

  10. 1 teaspoon vanilla extract

  11. 5 ounces (140 g) bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips

  12. optional: Roasted cocoa nibs and fleur de sel

Instructions Jump to Ingredients ↑

  1. If using, sprinkle with a small handful of cocoa nibs and a flurry of fleur des sel . Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.

  2. Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.

  3. Related Recipes and Links Candy Thermometers


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