Almond Butter-Crunch Toffee
This delicious buttery, crunchy toffee treat filled with almonds and topped with chocolates, takes all of just 7 ingredients and only 20 minutes to make! A rich and buttery toffee that has the perfect crunch without breaking your teeth. These would make the perfect little Christmas party addition.
- 350g light brown sugar
- 450g vegan unsalted butter
- 1 1/3 cups flaked almonds
- 2 teaspoons of salt
- 2 teaspoons of Yumello salted date almond butter
- 150g vegan milk chocolate (roughly chopped)
- 150g dark chocolate (roughly chopped)
- 9x13 inch baking tin
- Heavy based stainless steel saucepan
- Candy thermometer
- Microwavable bowl
- PREP Line the baking tin with baking paper and get all the ingredients measured out and ready.
- MELT Place the sugar and butter in a heavy based saucepan over a low to medium heat and stir until it is well combined and the mixture begins to bubble.
- LOW BOIL Let it bubble away on a low boil stirring quite regularly so that is doesn’t burn, for around 8-10 minutes until it reaches 145C on a candy thermometer.
- ADD INS Remove from the heat. Add the salt, 1 cup of flaked almonds and salted date almond butter, stir well to combine.
- INTO TIN Pour straight into the baking tin. Allow it to cool for around 10 minutes, while you prepare the chocolate.
- MELT THE CHOCOLATE In a microwavable bowl, melt the chocolate in 30 second bursts, staring well between each, until melted.
- BLOT THE TOFFEE With a paper towel, blot the toffee to remove the excess grease, then pour over the chocolate and spread evenly with a spatula. Sprinkle the remaining almonds.
- SETTING TIME Let it set at room temperature for half an hour, then into the fridge for 2-3 hours.
- CHOPPING UP Once the toffee is completely cool and set, you can break it up into pieces.
Store your toffee in an airtight container in the fridge, it’ll keep for a couple weeks. But if you want to keep it for longer, It’s also suitable for freezing, and delicious eaten from frozen!
Toffee can be tricky to cook! Here are a few tips and tricks to perfect these crunchy bites of heaven.
- Overheating or humidity can cause the butter to separate from the sugar. Watch it closely for the tell tale signs of it beginning to look greasy while you stir it. If it happens, take it off the heat immediately and stir quickly but carefully.
- Toffee isn’t setting hard? That means it wasn’t heated to the right temperature. It needs to heat to 145C / 295F.
- Chocolate not sticking and falling off the toffee? Grease! It stops it from sticking. Make sure you blot away all the grease from the toffee with some paper towel before topping it with chocolate.