Ingredients
1 lb raw almonds (whole, skin-on)
1 lb unsalted butter
1 1 teaspoon kosher salt or 1/2 teaspoon table salt
1 tablespoon vanilla extract
2 cups granulated sugar
12 ounces chocolate
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Achievable elevated desserts — laminated doughs, cakes, custards
Pure almond — frangipane, amaretti, cherry pie enhancement
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Baking steel for superior heat transfer — pizza, artisan bread
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Achievable elevated desserts — laminated doughs, cakes, custards
Pure almond — frangipane, amaretti, cherry pie enhancement
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Baking steel for superior heat transfer — pizza, artisan bread
You're reading one of recipes available free. Full library with Gastronome.
Chop the almonds until they are broken into chunks with a food processor or blender. Remove half and continue to grind the remaining portion into a coarse meal- Set both halves aside for later. Melt butter with salt on medium heat. Stir sugar in slowly. Continue cooking and stirring for approximately 15 minutes. At first, the sugar will sink to the bottom and not melt. Eventually, the sugar and butter will melt into each other into a pearly, puffy mixture (make sure your pan is large enough) and then will continue to darken from buttery yellow to tan. When it turns tan, stir in the chunks of almond and vanilla, darkening the mixture further. Continue stirring until the almonds are toasted- You will be able to tell by the scent- Be very careful at this point that the almonds do not begin to burn! The temperature should be about 280°/Hard crack stage and if butter starts to rise to the top, take mixture off the heat immediately. Stir it briskly once off the heat then pour into a 11x15 baking sheet that has been lined with aluminum foil or parchment paper. Cut 1/2 the chocolate up and melt over a double boiler and spread over the surface of the cooling toffee. Dust surface with 1/2 of the almond meal. Once cooled and hardened, melt the remaining chocolate, flip toffee out of the pan, and coat the bottom. Repeat dusting of almonds. Don't get all stressed if the toffee breaks-- it's supposed to be handy-size chunks. Refrigerate until hardened thoroughly and finish breaking into piece. Continue to refrigerate or freeze until ready to serve/given as gift/eaten!