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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop the almonds until they are broken into chunks with a food processor or blender. | 2. Remove half and continue to grind the remaining portion into a coarse meal- Set both halves aside for later. | 3. Melt butter with salt on medium heat. | 4. Stir sugar in slowly. | 5. Continue cooking and stirring for approximately 15 minutes. | 6. At first, the sugar will sink to the bottom and not melt. | 7. 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. | 8. When it turns tan, stir in the chunks of almond and vanilla, darkening the mixture further. | 9. 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! | 10. The temperature should be about 280°/Hard crack stage and if butter starts to rise to the top, take mixture off the heat immediately. | 11. Stir it briskly once off the heat then pour into a 11x15 baking sheet that has been lined with aluminum foil or parchment paper. | 12. Cut 1/2 the chocolate up and melt over a double boiler and spread over the surface of the cooling toffee. | 13. Dust surface with 1/2 of the almond meal. | 14. Once cooled and hardened, melt the remaining chocolate, flip toffee out of the pan, and coat the bottom. | 15. Repeat dusting of almonds. | 16. Don't get all stressed if the toffee breaks-- it's supposed to be handy-size chunks. | 17. Refrigerate until hardened thoroughly and finish breaking into piece. | 18. Continue to refrigerate or freeze until ready to serve/given as gift/eaten! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	1	lb	raw	4009.7613	0.0	0.0	453.5929
butter	1	lb	unsalted	2585.5259	118.7981	80.7863	217.7285
kosher salt	1	teaspoon		-	-	-	-
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078
sugar	2	cups	granulated	639.6	120.016	20.02	9.984
chocolate	12	ounces		197.3125	32.2164	7.007999999999999	4.8988

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.