Sea Salt and Almond Toffee
Ingredients:
1 cup of granulated sugar
1 cup of brown sugar
2 cups of salted butter (4 sticks or 2 bricks of kerrygold)
1 tsp of vanilla extract
1 1/2 cups of whole roasted almonds (lightly smashed)
2 tbsp of coarse sea salt
1 bag of semi sweet chocolate chips (tempered)
Specialty tools: candy thermometer
Instructions:
Melt the sugars with the butter in a large pot (we use a 12 qt stock pot) over medium high heat. Once the sugar has completely melted and is mixed with the butter, add your candy thermometer to the inside wall of the pot. Stir continuously.
Once the candy thermometer reaches 235 (or soft ball) add 3/4 of a cup of your lightly smashed almonds. This will toast the almonds while the candy cooks.
When your temp reaches 290 you are ready to pull your toffee. at this point it should have just turned a light toasty caramel color and be frothy. pour the toffee into a parchment lined jelly roll pan. Allow your toffee to cool in the fridge or freezer for a minimum of 1 hour.
To temper (or melt) your chocolate, use a double boiler I find the easiest way is to microwave in 30 second increments, stirring between each cycle. it should take 3 cycles to melt chocolate to the right consistency. Any more and you risk burning your chocolate.
Once the toffee is set, in sections spoon and spread the chocolate on the toffee, then top with smashed almonds, and a light sprinkle of sea salt. Because the toffee is cold, do this in small sections alternating chocolate, smashed almonds, and sea salt. I usually; divide it up into 6 sections until the entire slab is covered. Due to the cold temp of the toffee, the chocolate will solidify faster.
Once the entire slab is covered, put back in the freezer/fridge to set for at least an hour. If you don’t allow the chocolate to completely set, it will come off of the toffee when the time comes to break it apart.
Once set, break apart the toffee. I think large pieces look nice, but of course are impractical. So it’s good to have a variety of sizes.
Store in tins or Tupperware.
Lasts up to 10 days. Or freeze for up to 6 months!