Salted Dark Chocolate Almond Toffee

Excellent! I found the solution to the butter separation! Make it in a wide, shallow pan, like a cast iron skillet, and use a metal slotted spoon to whisk the mixture in an up and down motion, making sure to incorporate the separated butter on the sides of the pan. My butter started to separate, but this helped tremendously to incorporate it back into the sugar. I added vanilla, extra salt, and topped with a dark 60% cocoa chocolate and chopped pecans. Perfect!

This homemade salted dark chocolate almond toffee is completely over the top in the best way possible. Covered in rich salted dark chocolate, each sweet buttery bite is filled with crunchy toasted almonds.

Salted Dark Chocolate Almond Toffee


  • 2 cups (340g; 12 ounces) whole unsalted almonds, such as Diamond of California Whole Almonds 1
  • 1 cup (230g; 8 ounces) unsalted butter, cubed
  • 1/2 cup (120ml; 4 ounces) warm water
  • 1 cup (199g, 7 ounces) granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon light corn syrup
  • 8 ounces (224g) dark chocolate, finely chopped2
  • sea salt for sprinkling on top

get full instructions @

0 Response to "Salted Dark Chocolate Almond Toffee"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel