About this recipe:Chocolate and almonds top off a rich buttery toffee. A simple recipe that you could easily remember and whip up any time. It might be easier if you use a sugar thermometer the first few times to check if the toffee is ready. I always get compliments and requests for more. Use any type of nut that you like in place of the almonds.
400g granulated sugar
1/4 teaspoon salt
200g of plain or milk chocolate, melted
120g chopped almonds
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Method Prep:10min › Cook:20min › Ready in:30min
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter has melted. Allow to come to the boil, and cook until the mixture becomes a dark amber colour, or the temperature has reached 140 degrees C. Stir occasionally. Handle very carefully
While the toffee is cooking, cover a Swiss roll tray with foil or greaseproof paper.
As soon as the toffee is cooked, (handle it very carefully as it will be very hot) pour into the baking tray.
Melt the chocolate and spread a thin layer over the toffee. Sprinkle the nuts over the chocolate, and press in slightly.
Place the toffee in the fridge until it sets. Break into pieces, and store in an airtight container.
This is a very good recipe! I tried it last night and I had never made candy before, but it turned out brilliant! It is delicious, easy to make. Only, now I know how much butter is in toffee so I won't eat as much in one sitting. Overall, fantastic! - 14 Dec 2008
Used different ingredients.
I tried to make the base flavor of the toffee more unique by adding 1/2 cup brewed filter coffee and 1 Tablespoon of Kahlua to the sugar as step one. I reduced it a little bit over medium heat before adding any butter. Then I proceeded with the recipe as stated. The flavor is subtle but there. - 14 Dec 2008