Toffee and almonds are both well-loved flavors on their own, but combined they make a super taste treat. These whole almonds enrobed in toffee make a charming and thoughtful hostess gift and are a delightful addition to any cocktail party. Eaten by themselves, sprinkled over ice cream, mixed into your favorite cookie dough or added to a salad for a sweet and crunchy accent-these are sure to please your palate. For best results, be sure your candy thermometer is calibrated, and watch the temperature of the sugar carefully!
- 3 cups whole shelled almonds
- 5 tablespoons unsalted butter, divided
- 1/2 teaspoon fine salt
- 3/4 cup granulated sugar
- 1 1/2 tablespoons light corn syrup
- 3 tablespoons water
- 1 teaspoon vanilla
Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat.
Spread the almonds in a single layer on the baking sheet. Slice the butter into tablespoon-sized pieces. Place two of the pieces (2 tablespoons) on top of the nuts, then sprinkle the salt evenly over the nuts. Place in the oven, and roast for 15 minutes. Halfway through the cooking time, stir to evenly distribute the salt and melted butter. Remove from the oven, and set aside in a warm place.
Combine the sugar, corn syrup, water and remaining 3 tablespoons of butter in a medium sauce pan over medium-high heat. Stir just until the sugar dissolves and the mixture comes to the boil (Note: It is important that all the sugar is dissolved before the liquid comes to the boil). Place a lid on the pan, and cook for 3 minutes to allow any sugar crystals on the sides of the pan to dissolve. Uncover the pan, increase the heat to high, and attach a candy thermometer to the side of the pan so the tip is submerged but is not resting on the bottom of the pan. Let the syrup boil, without stirring, until the thermometer registers 310°F (hardcrack stage). Remove from the heat, and immediately stir in the warm, toasted nuts and vanilla.
Immediately stir thoroughly to coat the nuts evenly with the caramelized sugar. (Note: You must stir quickly to get the nuts coated - don’t worry if they are not perfectly evenly coated, though.) Scrape the mixture onto the silicone-lined baking sheet, spreading it into a single layer; leave to cool completely.
Once cool, separate the nuts into individual pieces. Store in an airtight container at room temperature. (Note: Be sure to store them as soon as they are cool. Leaving the nuts exposed to humidity in the air can cause them to be "sticky.")
Tips and Techniques
Helpful Hint: To clean the pan afterwards, fill with water and place back over medium-high heat. Bring to the boil, and allow any caramel residue to dissolve into the water. Pour out the water, and clean the pan with warm soapy water.
Makes about 3 cups
Exclusive recipes provided by Viking Cooking School.
