1 pound unsalted butter
1 pound granulated sugar
1 tablespoon water
8 ounces raw almonds, chopped
1 teaspoon vanilla extract
Melted milk and dark chocolates (recommended: combination Belcolade and Callebaut)
Toffee Tips: There are recipes that call for roasted nuts. The toffee is cooked to 290 degrees and the roasted nuts are layered on a sheet pan. Next, the toffee is poured over the nuts. We prefer to use raw almonds and roast them in the butter-sugar mixture, which infuses the nutty flavor into the toffee and creates a toffee that isn't overly sweet. We add a dose of "Vitamin L-O-V-E" which translates to a lot of stirring - absolutely key to a successful batch of toffee. We use a combination of both milk chocolate and dark chocolate. Our favorites are Belcolade and Callebaut. Callebaut milk chocolate has caramel undertones and marries nicely with the toffee.
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