Gourmet Almond Crunch Toffee Delight
Indulge in the rich, buttery flavor of this Gourmet Almond Crunch Toffee Delight, inspired by an acclaimed recipe from the Atlanta Journal-Constitution. Renowned food writer John Kessler has crafted this delightful treat that quickly became a favorite for festive gifting. With its decadent layers of creamy milk chocolate and crunchy almond pieces, this toffee is not only a crowd-pleaser but also a sweet souvenir of the holiday spirit. For the best flavor, opt for premium ingredients like Plugra butter and Ghirardelli chocolate. Although the original recipe uses bittersweet chocolate, a milk chocolate layer enhances the sweetness to perfection. Whether it's for holiday gatherings or everyday snacking, this toffee is sure to bring smiles to all who taste it. Remember, using raw almonds is essential to achieve the right texture and avoid overcooking — your homemade confection will be unforgettable!
N/A
Servings
128
Calories
6
Ingredients
Ingredients
Raw almonds
1 lb (whole, skin-on)
Unsalted butter
1 lb (melted)
Kosher salt
1 teaspoon
Vanilla extract
1 tablespoon
Granulated sugar
2 cups
Chocolate (milk or bittersweet)
12 ounces (chopped)
Instructions
1
Preheat your oven to 350°F (175°C). Spread raw almonds on a baking sheet and toast for about 10-12 minutes, or until golden and fragrant. Let them cool before chopping.
2
In a food processor, pulse half the almonds into small chunks and set aside. Grind the remaining half into a coarse almond meal.
3
In a large saucepan, melt the unsalted butter over medium heat. Once melted, add the kosher salt and stir.
4
Gradually incorporate the granulated sugar into the melted butter while stirring consistently. Continue to cook, stirring frequently, for approximately 15 minutes.
5
Initially, the sugar will settle at the bottom and appear unmelted. With patience, it will blend with the butter, transforming into a pearly, puffy mixture that will gradually deepen in color from buttery yellow to tan.
6
When the mixture reaches a tan color, add the chopped almonds and vanilla extract. Stir well, allowing the almonds to toast. Monitor closely to prevent burning!
7
Cook until the temperature reaches 280°F (hard crack stage). If you notice the butter separating and rising to the top of the toffee, remove it from the heat immediately.
8
Once off the heat, stir briskly to combine, then pour the mixture into an 11x15 inch baking sheet lined with aluminum foil or parchment paper.
9
Chop half of the chocolate and melt it gently over a double boiler. Once melted, spread it evenly over the surface of the still-warm toffee.
10
Sprinkle half of the almond meal on top of the melted chocolate layer, ensuring even distribution.
11
Allow the toffee to cool until it hardens. Then, melt the remaining chocolate and carefully flip the toffee out of the pan. Coat the bottom with the melted chocolate.
12
Dust the bottom with the remaining almond meal for an extra crunch.
13
Don’t worry if the toffee cracks as you break it into pieces — they should be manageable bite-sized chunks.
14
Refrigerate the toffee until completely set, then break it into pieces. Store in an airtight container in the refrigerator or freezer until ready to enjoy or share as a delightful gift.
Nutrition Information
10g
Fat
10.8g
Carbs
2.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Almond Crunch Toffee Delight?
It is a rich, buttery almond toffee treat inspired by a recipe from John Kessler of the Atlanta Journal-Constitution, featuring layers of milk chocolate and crunchy almonds.
Who is the creator of the original inspiration for this recipe?
The recipe is inspired by acclaimed food writer John Kessler from the Atlanta Journal-Constitution.
What are the primary ingredients for this toffee?
The main ingredients include raw almonds, unsalted butter, kosher salt, vanilla extract, granulated sugar, and chocolate.
Why must I use raw almonds for this recipe?
Using raw almonds is essential to achieve the correct texture and to prevent the nuts from overcooking or burning during the toffee-making process.
What temperature should the toffee reach?
The toffee should reach 280 degrees Fahrenheit, which is known as the hard crack stage.
How do I toast the almonds?
Preheat your oven to 350 degrees Fahrenheit and toast the raw almonds on a baking sheet for 10-12 minutes until golden and fragrant.
What kind of butter is recommended for the best flavor?
Premium butter like Plugra is recommended for achieving the best flavor profile.
What brand of chocolate is suggested?
Ghirardelli chocolate is recommended for its quality and flavor.
How do I prepare the almonds after toasting?
Pulse half of the almonds into small chunks and grind the remaining half into a coarse almond meal.
What should I do if the butter separates from the toffee?
If you notice the butter separating and rising to the top, remove the mixture from the heat immediately and stir briskly to recombine.
How long does the sugar and butter mixture need to cook?
It typically takes approximately 15 minutes of consistent stirring over medium heat.
What does the sugar and butter mixture look like as it cooks?
It transforms into a pearly, puffy mixture that gradually deepens in color from buttery yellow to tan.
When should I add the vanilla extract and chopped almonds?
Add the chopped almonds and vanilla extract once the butter and sugar mixture reaches a tan color.
How do I prevent the mixture from burning?
Monitor the mixture closely once it turns tan and stir frequently to ensure even cooking.
What size baking sheet is required?
An 11x15 inch baking sheet is ideal for pouring the toffee mixture.
How should I line the baking sheet?
Line the baking sheet with aluminum foil or parchment paper to prevent sticking.
How should the chocolate be melted?
Chop the chocolate and melt it gently over a double boiler for an even, smooth consistency.
How is the almond meal used in this recipe?
Half of the almond meal is sprinkled over the top chocolate layer, and the other half is used on the bottom after flipping the toffee.
Why do I need to flip the toffee?
The toffee is flipped so that the bottom side can also be coated with melted chocolate and almond meal for extra crunch.
Is it normal if the toffee cracks while breaking?
Yes, do not worry if it cracks; it should be broken into manageable, bite-sized chunks.
How many calories are in one serving?
There are approximately 128 calories per serving.
What is the fat content per serving?
Each serving contains about 10 grams of fat.
How should the finished toffee be stored?
Store the toffee in an airtight container in the refrigerator or freezer to maintain freshness.
Is this toffee a good gift idea?
Yes, it is specifically noted as a favorite for festive gifting and holiday gatherings.
Can I use bittersweet chocolate instead of milk chocolate?
Yes, while the original recipe uses bittersweet chocolate, you can use milk chocolate to enhance the sweetness.
What is the protein content of this toffee?
This recipe provides approximately 2.4 grams of protein per serving.
How many carbohydrates are in each serving?
Each serving contains approximately 10.8 grams of carbohydrates.
What should I do if the sugar doesn't melt right away?
Be patient; the sugar initially settles at the bottom but will eventually blend with the butter as it cooks.
How much butter is used in the recipe?
The recipe calls for 1 lb of unsalted butter.
Is vanilla extract required for the flavor?
Yes, 1 tablespoon of vanilla extract is used to add depth to the buttery toffee flavor.