Directions:
- Chop the almonds until they are broken into chunks with a food processor or blender.
- Remove half and continue to grind the remaining portion into a coarse meal- Set both halves aside for later.
- Melt butter with salt on medium heat.
- Stir sugar in slowly.
- Continue cooking and stirring for approximately 15 minutes.
- At first, the sugar will sink to the bottom and not melt.
- Eventually, the sugar and butter will melt into each other into a pearly, puffy mixture (make sure your pan is large enough) and then will continue to darken from buttery yellow to tan.
- When it turns tan, stir in the chunks of almond and vanilla, darkening the mixture further.
- Continue stirring until the almonds are toasted- You will be able to tell by the scent- Be very careful at this point that the almonds do not begin to burn!
- The temperature should be about 280°/Hard crack stage and if butter starts to rise to the top, take mixture off the heat immediately.
- Stir it briskly once off the heat then pour into a 11x15 baking sheet that has been lined with aluminum foil or parchment paper.
- Cut 1/2 the chocolate up and melt over a double boiler and spread over the surface of the cooling toffee.
- Dust surface with 1/2 of the almond meal.
- Once cooled and hardened, melt the remaining chocolate, flip toffee out of the pan, and coat the bottom.
- Repeat dusting of almonds.
- Don't get all stressed if the toffee breaks- it's supposed to be handy-size chunks.
- Refrigerate until hardened thoroughly and finish breaking into piece.
- Continue to refrigerate or freeze until ready to serve/given as gift/eaten!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.22 Kcal (1508 kJ) | ||
| Calories from fat | 239.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.63g | 41% | |
|---|---|---|---|
| Cholesterol | 39.4mg | 13% | |
| Sodium | 118.85mg | 5% | |
| Potassium | 169.89mg | 4% | |
| Total Carbs | 29.45g | 10% | |
| Sugars | 22.15g | 89% | |
| Dietary Fiber | 2.09g | 8% | |
| Protein | 4.82g | 10% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 540.91 Kcal (2265 kJ) | ||
| Calories from fat | 359.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.99g | 41% | |
|---|---|---|---|
| Cholesterol | 59.17mg | 13% | |
| Sodium | 178.46mg | 5% | |
| Potassium | 255.11mg | 4% | |
| Total Carbs | 44.22g | 10% | |
| Sugars | 33.25g | 89% | |
| Dietary Fiber | 3.13g | 8% | |
| Protein | 7.24g | 10% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 1.8mg | 7% | |
| Calcium | 101.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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