Ingredients
Equipment
Method
- Line a 9 x 13-inch rimmed metal pan with a silicone mat or parchment rated for hot candy. Have the vanilla, chopped toasted almonds and chocolate measured before heating the sugar. Use a heavy 3-quart saucepan and a candy thermometer with its tip in the mixture but not touching the pan bottom. Keep children and pets away from the hot sugar.
- Add the butter, sugar, water, corn syrup and salt to the saucepan. Heat over medium-low, stirring gently, until the butter has melted and the mixture is uniform with no dry sugar pockets. Do not rush this stage with high heat.
- Increase to medium and maintain a steady, controlled boil, stirring slowly along the bottom to prevent scorching. Keep dried sugar crystals on the sides out of the mixture. Cook until the thermometer reaches 300°F (149°C) at sea level; this may take roughly 12–20 minutes after heating begins, but temperature is the guide. The mixture should be a deep golden amber. Watch closely near the end and remove from the burner immediately at the target.
- Carefully stir in the vanilla—it will bubble—then the ¾ cup (105 g) portion of toasted almonds. Immediately pour into the prepared pan and spread into a thin sheet, about ¼ inch thick. Do not scrape crusted residue from the saucepan onto the candy. Never touch or taste the hot mixture.
- Wait 2–3 minutes for the surface to begin setting while the slab remains hot. Scatter the finely chopped chocolate evenly over the top, wait another 2–3 minutes, and spread gently when soft. If the chocolate will not spread, melt it separately at 50% microwave power in short bursts rather than overheating the toffee. Sprinkle with the remaining ¼ cup (35 g) almonds and press lightly with a dry spoon.
- Cool undisturbed until the slab is firm and the chocolate has set, about 90 minutes or longer in a warm room. Once the pan is no longer warm, a brief refrigerator chill can help finish setting. Lift out, remove the liner, and break into about 32 small pieces. If very cold, let it stand a few minutes before breaking to reduce chocolate separation.
Notes
Variations: Dark espresso: use 227 g dark chocolate and add ½ teaspoon instant espresso powder with the sugar. Pistachio toffee: replace 140 g almonds with pistachios using the same split. Dairy-free option: use 227 g dairy-free baking sticks containing about 80% fat and dairy-free chocolate; texture and setting can vary with the brand. Main recipe contains milk and almonds. No crackers. Use a candy thermometer.
Times and yield are estimates. Make separate single-pan batches when scaling. See the full article for storage, gifting and troubleshooting.