Christmas
Santa Fe Toffee
- Prep time 15 minutes
- Cook time 20 minutes
- Serves Large cookie sheet
Author Notes
For toffee that seems to work well every time, at about 7,000 feet. Cribbed from about a dozen different recipes, mostly from King Arthur Baking, but I just wanted to get the measurements down for what doesn't crystalize, separate, burn, or otherwise waste a lot of expensive ingredients! Not sure if vanilla and/or the espresso powder is good too, but I started making this for my Mom for Christmas, as it's the only candy I've ever seen her eat, and she doesn't care for coffee. Definitely no baking soda! —Kym
What You'll Need
Ingredients
-
1 pound
Tillamook salted butter
-
1 cup
white sugar
-
1 cup
light brown sugar
-
1/4 cup
organic corn syrup
-
1/4 cup
water
-
1 pound
roasted salted almonds
-
2 cups
Ghiradelli bittersweet chocolate chips
Directions
- Chop almonds, separating the larger chunks from the finely chopped, aiming for at least 1 cup of finely chopped for the topping. Spread out the larger chunks on a parchment lined large cookie sheet.
- Melt butter in Dutch oven over lowish medium heat. When melted, add the sugars, water, and corn syrup. Up the heat a little, and stir gently until boiling. Attach candy thermometer to pan, and watch carefully and stir regularly (not continuously) aiming for a steady increase in temp to 290 degrees. Immediately turn off heat.
- Quickly pour the toffee over the almonds on the cookie sheet, and if needed spread evenly.
- Sprinkle chocolate chips over the toffee, and when they've melted, spread evenly.
- Sprinkle the finely chopped almonds evenly over the chocolate.
- Let cool thoroughly and break into small chunks.
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