Brown Sugar Toffee
By request, I am posting this classic holiday recipe. I just happen to have two ziploc baggies of this toffee in my freezer, ready to roll for the holidays! Enjoy!
This stuff tastes just like almond roca if you follow the recipe. But don’t be confined to the written word. Try topping it with white chocolate and macadamia nuts, or milk chocolate and toasted sesame seeds.
Topped with extra dark chocolate and crushed candy canes, this is a holiday tradition at my house. It goes in every gift basket, and is served at every party. Somewhere along the way I got the idea that people like it. Wouldn’t it be funny if no one does? Ha! I can hear them now! “Not the dreaded toffee again!”
1-1/4 cup brown sugar
2 TB. water
1/2 cup butter
1 tsp. vanilla
1/4 tsp. soda
4 oz. bittersweet chocolate, chopped
1 cup toasted almonds, chopped
Spread out a large sheet of parchment or waxed paper, and coat evenly with pan spray. In a large saucepan, combine sugar, water and butter, and bring to a boil over high heat. Cook to hard crack stage (285˚F), and remove from heat. Quickly stir in vanilla and baking soda, and stir until the mixture is foamy. Immediately pour out onto prepared paper and spread as thin as possible. Work fast! The candy cools quickly! Sprinkle toffee with chocolate, let stand for 5 minutes, then spread thin. Top with nuts, and chill just until chocolate is set. Break into chunks and serve, or store air-tight in the freezer. Makes about 4 cups.