Since Christmas is approaching, I thought that it was fitting that I made some candy that could be given as gifts. I decided to try Dorie Greenspan’s Chocolate-Covered Toffee Breakups from Baking Chez Moi. Years ago, I had made Almond Crunch which was delicious and seemed to be quite similar.
The Chocolate-Covered Toffee Breakups were similar and did not disappoint!
The ingredients included butter, sugar, light corn syrup, water, fine sea salt, almonds, and bittersweet chocolate chips.
Before starting the candy, I toasted whole almonds in a 350° F oven for about 20 minutes. After they had cooled, I cut the almonds into smaller pieces, and set them aside. I also lined a large baking sheet with non-stick aluminum foil.
I positioned a candy thermometer in the pan so that the bulb didn’t touch the bottom, and cooked the mixture over medium-high heat until it reached 300° F. This took about 10 minutes. During this time, I stirred the mixture occasionally with a silicon spatula. The reason for using a silicon spatula was that the mixture didn’t stick to it.
I gave the mixture a stir with the silicon spatula, and quickly poured it onto the prepared baking sheet. I knew that the toffee would quickly harden, so I heated the baking sheet by placing it on two burners on low. This worked like a charm in that the toffee spread beautifully.
Chocolate covered toffee breakups make a wonderful homemade gift for all of your friends and family members.
- 1 cup (2 sticks, 8 ounces, 227 grams) unsalted butter
- 1 1/2 cups (10.6 ounces, 300 grams) granulated sugar
- 3 Tablespoons light corn syrup
- 3 Tablespoons water
- 1/2 teaspoon fine sea salt
- 2 cups (8 ounces, 227 grams) whole almonds, toasted and coarsely chopped, divided (See Note 1)
- 10 ounces (283 grams) bittersweet chocolate chips (See Note 2)
- Line a 12-x-17-inch rimmed baking sheet with non-stick aluminum foil. While the candy is cooking, place the baking sheet on two of the stove burners on low heat.
- Melt the butter in a medium saucepan. Remove the pan from the heat, and using a silicon spatula, stir in the sugar, corn syrup and water. Position a candy thermometer in the pan so that the bulb doesn’t touch the bottom of the pan. Cook the mixture over medium-high heat, stirring occasionally, until it reaches 300° F, a process that can take 10 minutes or so, depending on your pan and the heat under it. At this point, the toffee will be caramel colored and bubbling. Take the pan off the heat, remove the thermometer and stir in the salt and 1 cup of the nuts.
- Cautiously pour the hot, sticky caramel into the heated lined baking sheet. Use a silicon spatula to spread the toffee over the bottom of the pan. It’s okay if you have a ragged oblong or an odd shape. Don’t feel as if you have to push the toffee all the way to the edges of the pan, but you do have to work fast because the toffee hardens quickly.
After the toffee has cooled for 10 minutes, sprinkle the chocolate chips over its surface. Let the chocolate chips sit for several minutes until they are melted. Using a silicon spatula or small offset spatula, spread the melted chocolate over the toffee. Sprinkle the remaining nuts over the chocolate; lightly press the nuts into the chocolate.
Refrigerate the candy until the chocolate is set, about 30 minutes, before breaking it up or cutting it. Yield: 12 servings. (See Note 3)
- May use peanuts or toasted pecans in place of the almonds.
- May use semisweet or milk chocolate chips in place of the bittersweet chocolate chips.
- The toffee will keep for about 1 week in a cool, dry place. Pack it into a container, putting parchment or waxed paper between the layers.