Recipe courtesy of Sweet Republic Artisan Ice Cream
Episode: Desert Desserts
Almond Toffee Brittle
Total:
1 hr 5 min
Active:
25 min
Yield:
One 13-by-18-inch baking sheet of toffee
Level:
Intermediate
Total:
1 hr 5 min
Active:
25 min
Yield:
One 13-by-18-inch baking sheet of toffee
Level:
Intermediate
Total:
1 hr 5 min
Active:
25 min
Yield:
One 13-by-18-inch baking sheet of toffee
Level:
Intermediate

Ingredients

  • 1 pound almonds
  • 1 cup (2 sticks) unsalted butter 
  • 2 1/4 cups granulated sugar 
  • 1/4 cup brown sugar 
  • 1/4 cup water
  • 2 teaspoons vanilla extract 
  • 1/2 teaspoon baking soda 
  • 2 teaspoons coarse sea salt

Directions

Special equipment: a silicone baking mat; a candy thermometer

Preheat the oven to 350 degrees F. Line a 13-by-18-inch baking sheet with a silicone baking mat.

Toast the almonds in the oven for 7 to 8 minutes; let cool.

Melt the butter in a medium saucepan over medium-low heat, stirring frequently. When the butter is just melted, add the granulated sugar, brown sugar and water. Stir just to combine, then don't stir anymore. Cook over medium-high heat to a dark red-copper color (320 degrees F on a candy thermometer), about 30 min. Remove from the heat.

Using a heatproof spatula, stir in the vanilla extract, baking soda and toasted almonds until just combined; do not overmix. Pour into the prepared baking sheet and spread evenly. Sprinkle with the salt. Let cool.

Cook's Note

Serving suggestion: Break the toffee into pieces and sprinkle over your favorite vanilla ice cream.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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