This is a recipe my mum found on Martha Stewart– It happens to be naturally gluten free, and it also happens to be delicious! And before Martha, this recipe came from Leah Post and Brandon Weimer of Brandini Toffee.
This is a great recipe to make for the holidays- and it keeps well in the fridge.
- 1/4 pound whole almonds (make sure you double-check the label to ensure the nuts are not processed on equipment that also processes wheat – this is more common than you might think)
- 3 cups (6 sticks) salted butter
- 3 cups sugar
- 1 pound
Guittard French vanilladark chocolate (we use Trader Joe’s semi-sweet morsels)
(yields ~ 2 lbs)
(See slide show below for visuals on desired consistency)
- Preheat oven to 350 degrees. Spread almonds evenly on a baking sheet and transfer to oven. Roast until almonds are dark and fragrant, but not burned, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.
- Melt butter in a large pot over medium/low heat; slowly stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes. (who has a candy thermometer? Not me. Just make sure the toffee is a little thicker than cake batter, but not as thick as the caramel sauce that goes on ice cream)
- Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly to cover. Let cool until toffee is slightly hardened, but still tacky. Run a knife along the edges of the baking sheet to make toffee easier to remove.
- Meanwhile, in a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer (again, you can “fudge” this candy thermometer bit). Immediately pour melted chocolate over toffee, spreading evenly to cover.
- Sprinkle coarsely ground almonds, pressing down with spatula. Transfer to refrigerator until toffee is set, about 1 hour.
To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces; keep refrigerated until ready to serve.