Toffee is an amazing candy, great for toppings—but you may find you’ve eaten it all before you’ve had a chance to top your homemade ice cream!
INGREDIENTS | YIELD: ½ POUND
- 2 cups sugar
- 2 cups butter
- 1 teaspoon sea salt
- 1 teaspoon almond extract
- 1 tablespoon vanilla extract
- ¼ teaspoon baking soda
INSTRUCTIONS:
- Cover a cookie sheet in aluminum foil and coat foil with a light layer of butter.
- In a large, heavy-bottomed pot, melt the sugar, butter, and sea salt, stirring constantly just until it comes to a boil. Keep it at a boil while continuing to stir over medium heat, until the mixture turns a deep amber color and the temperature reaches 300°F.
- Remove immediately from heat and add extracts. Be careful—the toffee will bubble and steam. Once it calms down, add the baking soda while stirring vigorously.
- Pour immediately onto your prepared cookie sheet. Allow to cool and set for at least 2 hours, break into pieces, then store in an airtight container.
MAKE IT NUTTY:
- Feel free to add in your favorite toasted nut to make it even more flavorful. Almonds, pecans, and walnuts make wonderful additions, or try pistachios for a pop of color and an unexpected burst of
flavor.
