The theme this week for the Holiday Food Fest is edible gifts. Click the Holiday Fest picture about to find other great treats.
A few years back one of my wife's friends started making toffee and other candies to sell online as a side business. My wife bought a small box of toffee and gave it to me as a gift. The toffee was so rich, buttery, and decadent. I immediately needed another fix. I begged and pleaded my wife to get her hands on some more of this deliciousness. I got one more small box before I realized that I had to take matters into my own hands. I found a great recipe for almond toffee that I can make whenever the mood strikes. The toffee is naturally gluten free. I wish that I could tell you it was butter, sugar, and fat free as well, but it's not. With the amount of butter in this stuff you will definitely want to share the guilt with some friends. Here we go;
Gluten Free Almond Toffee:
1-1/2 cups sliced almonds, divided
3 sticks of unsalted butter (Just close your eyes, it will be OK)
1-1/2 cups of granulated sugar
3/4 cup warm water
3/4 tsp salt
3/4 tsp baking soda
8 ounces of good quality chocolate(any kind you like, Milk, Dark, etc.)
Start by toasting the almonds on a baking sheet in the oven at 350 degrees F for 6-8 minutes. Set aside. Line a 9x13 sheet pan with parchment paper and set aside. Measure out the baking soda in a small dish and set aside. Also, now is a good time to get your chocolate measured out and ready.
Don't think too hard about it, just melt 3 sticks of butter in a medium size, heavy bottom pan over medium heat. You will need to use a candy thermometer, just make sure the thermometer is not touching the bottom of the pan. After the butter is melted, add the sugar, water, and salt.
At about 200 degrees the butter mixture will foam up and then subside. Just stir a few times while the mix is heating up.
When the mixture reaches 240 degrees F, stir in 3/4 of a cup of the toasted almonds. Now you need to stir constantly from here on out. Continue heating (and stirring) until the mixture reaches 295 degrees F. The temperature should rise at a moderate pace. If the temperature doesn't seem to be climbing, just increase the heat slowly. I usually start out at medium heat and end up at medium high by the end. Once the mixture reaches 295 degrees, remove from the heat and stir in the baking soda.
Immediately pour the toffee into the parchment lined pan that you prepped ahead of time. The toffee will have kind of a spongy texture, spread it out evenly in the pan. After spreading the toffee, put the chocolate on top to melt. Wait a couple minutes and then use the back of a spoon to spread the melted chocolate evenly over the toffee. (I used Guittard milk chocolate chips)
Next, take the remaining toasted almonds and place them in a ziploc bag. Roll them around to crush them up a bit. Sprinkle the crushed almonds on top of the chocolate. Let the toffee cool on the counter for 30 minutes then transfer to the refrigerator for at least an hour.
Remove from the refrigerator. Either break the toffee by hand or use a large knife to assist you. Go ahead, take a piece, or two, or three, then give some away. Don't you know how much butter is in there? Don't just stand there and eat it all. Enjoy!!!
Brown Butter Cranberry Almond Pancake Muffins
6 hours ago