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.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.