Sarah's Pastries & Candies
Wednesday, December 7
Mariano's Fresh Market
333 East Benton Place
Decadent Chocolate-Almond Toffee
3 1/2 sticks (28 Tbs) unsalted butter, warmed to room temperature
2 1/3 cups plus 2 Tbs granulated sugar
1/2 tsp salt
1/4 cup water
1/8 cup light corn syrup
2 lbs slivered almonds, toasted
1 lb bittersweet chocolate
Place the butter in a saucepan and melt it on low heat. Add the sugar, salt, water, and corn syrup, and cook on medium heat, stirring occasionally with a whisk, until the mixture reaches 260.6F. Add 1/8 of the almonds and cook until the mixture reaches 305F. Remove from heat. Using an offset spatula, remove the toffee from the saucepan and spread it on 2 of the lined baking sheets to cool. Melt the chocolate in your microwave at 50% power for 3 to 5 minutes (in 1-minute increments, stirring well in between). The chocolate should reach 90F when thoroughly melted.
How to Dip the Toffee in the Melted Chocolate:
Once the toffee has cooled completely, break it up into smaller pieces and place it in a bowl. To speed up the cooling process, you can place the toffee in the freezer for 15 to 30 minutes. (I don't recommend putting it in the refrigerator because of the condensation factor there.) It's up to you how big or small you would like your pieces to be. I personally like them to be on the smaller side, because you get a better chocolate-to-toffee ratio. Keep in mind that the pieces will get bigger once they are dipped in chocolate. Reline the baking sheets you cooled the toffee on with parchment paper. Grind or finely chop the remaining 1 3/4 pounds of toasted almonds with a knife. Spread them on 1 of the 3 lined baking sheets. Using your left hand, pick up each piece of toffee and dip it into the chocolate. Wipe off the excess chocolate and place the piece of toffee on the tray containing the chopped almonds. Using your right (chocolate-free) hand, quickly cover the chocolate-covered toffee with the almonds. Once the chocolate has set (after about 15 minutes), you can transfer the toffee pieces to the remaining lined baking sheet (feel free to pile them on top of each other). If the chocolate isn't set by 15 minutes, you can pop it into the refrigerator for 30 minutes.
Store in an airtight container at room temperature for up to 1 month. Do not refrigerate.
December 2: Lunchbreak - Chocolate-Almond Toffee
We've upgraded our reader commenting system. Learn more about the new features.
The Baltimore Sun encourages civil dialogue related to our stories; you must register and log-in to our site in order to participate. We reserve the right to remove any user and to delete comments that violate our Terms of Service. By commenting, you agree to these terms. Please flag inappropriate comments.