Salted Dark Chocolate Almond Toffee Recipes

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Hi, welcome to our recipe blog. Here you can obtain an overview on exactly how to make extremely yummy Salted Dark Chocolate Almond Toffee recipes. The production process is really easy, you simply require to comply with the techniques that we have composed on this page. The adhering to are the phases of exactly how to cook Salted Dark Chocolate Almond Toffee. Please comply with the instructions well.

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.

Toffee. I’m all about it right now. I went on a major toffee kick for a few weeks, making batch after batch after batch. It was a little personal challenge I made for myself: master the art that is stovetop toffee making.

Ingredients:

  • 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

Directions:

  1. Here are step-by-step photos of making the toffee on the stovetop, so you can see the process and more importantly, the coloring of the toffee as it cooks.
  2. Preheat oven to 300°F (149°C) degrees. Line a large baking sheet with parchment paper or a silicone baking mat. (Silicone baking mat is preferred.) Spread the almonds onto the sheet and bake for 15 minutes, stirring them around twice during that time. Toasting the almonds brings so much flavor to the toffee. Remove from the oven, allow to cool, and set 1 cup aside. Chop up the other cup of almonds nice and fine. Or pulse in a food processor a few times to break them up. These will go on top of the dark  chocolate.
  3. Line a 12×17 inch jelly roll pan with a silicone baking mat or parchment paper. Set aside.
  4. …………………………………….

For full instructions please see : sallysbakingaddiction.com


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