English Toffee

By RoketJSquerl

Ingredients

• 2 cups whole almonds (4 cups if you plan to coat both sides of the toffee)
• 2 sticks unsalted butter
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons salt
• 1/3 cup cold water
• 1 1/2 pounds 70% cacao chocolate (3 pounds if coating both sides)

Details

Servings 1
Adapted from ouichefnetwork.com

Preparation

Step 1

Heat the oven to 350℉ (177℃) .  Line a rimmed baking sheet (jelly roll pan) with a silpat baking mat.

In a medium saucepan, combine the butter, sugar, vanilla, salt, and water over low to medium-low heat.  Clip a candy thermometer to the side of the pan.  Cook, whisking, until the butter has melted and the mixture is emulsified.  Increase heat to medium-high and cook, whisking constantly at a consistent speed, until the mixture registers 300℉ (149℃) on the candy thermometer, 15-20 minutes.

Pour the hot toffee onto the silpat covered baking sheet.  Be careful as the toffee is very hot.  Using an offset spatula, spread into a thin, even layer over the entire baking sheet and let cool at least 45 minutes before adding the chocolate.

Meanwhile, place the chocolate in a heat-proof bowl on top of a pot of simmering water and gently stir with a rubber spatula until it has melted completely, looks smooth, and is no more than 110℉ (43℃).  Wipe off any excess oil on top of the cooled toffee with a paper towel.  Spread the warm chocolate over the toffee and sprinkle with the nuts.  Let set at room temperature until hard, 20 -30 minutes.

If desired, once the first side has set, remove the baking mat, flip the toffee over and cover the other side with additional chocolate and nuts.