What would we do without toffee? We love it and think it makes everything taste better (kind of like bacon!). We use it as a mix-in for ice cream, serve it as a topping (it’s one of our most popular options), add it to cookies, top cupcakes with it, eat handfuls of it … pretty much anything goes!
AT A GLANCE:
MAKES: 4 cups chopped toffee
SPECIAL EQUIPMENT: Candy thermometer
COOLING TIME: 1 hour
SHELF LIFE: 2 weeks or longer
INGREDIENTS:
- 1 cup (8 ounces) unsalted butter
- ¾ cup sugar
- ¼ cup tapioca syrup or corn syrup
- 3 tablespoons water
- ½ teaspoon kosher salt
- 1 cup toasted slivered almonds
INSTRUCTIONS:
- Line a large rimmed baking sheet with parchment paper or a nonstick mat, or spray it with nonstick cooking spray, and set aside.
- Combine the butter, sugar, tapioca syrup, water, and salt in a medium saucepan and attach a candy thermometer. Put the pan over medium heat and cook, stirring frequently, until the mixture is dark amber and reaches 300°F, also known as the “hard crack” stage, 20 to 25 minutes.
- As soon as it reaches 300°F and the toffee is a deep brown color, take the pan off the heat, remove the thermometer, and stir in the almonds. Pour the mixture onto the prepared baking sheet and use a heatproof spatula to spread it out to a ¼-inch thickness. (Be careful it’s extremely hot!)
- Let cool for about an hour. If the top of the toffee sheet looks or feels a little greasy, just blot it off with a paper towel. Break or chop the toffee into chunks.
- This recipe may seem like it makes a lot of toffee, but it can be stored in an airtight container for a couple weeks.
TIP:
- Don’t walk away from the pan, especially once it reaches around 250°F, when the mixture becomes more likely to burn.
NOTE:
- This is technically a candy recipe, not a caramel recipe, but the results are similar. And, just like when making caramel, timing is of the essence when making candy. For the best results, read through the entire recipe, measure out all of your ingredients, and set out the necessary equipment before you fire up the stove. A candy thermometer is essential.
MAKE IT YOUR OWN:
- Substitute any other nut for the almonds. We find, however, that slivered almonds provide the best textural contrast.
- Add ¼ teaspoon cayenne pepper to the sugar mixture. (Kris loves this spicy/sweet combo!)
