The best buttery toffee crunch candy with dark chocolate and almonds.
- 1 cup granulated sugar
- 1 cup unsalted butter cubed or melted
- 3 tablespoons water
- 1 Tbsp light corn syrup or glucose (optional, but it helps to prevent crystalization)
- 3/4 - 1 cup chopped almonds toasted
- 1/2 - 1 cup semi-sweet dark or milk chocolate chips
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Prep: Butter 15x10 inch sheet pan, or line it with parchment paper, or a silicone mat.
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Mix the ingredients for the toffee: Combine 1 cup sugar, 3 tbsp water, 1 Tbsp corn syrup and 1 cups butter in a heavy 3-quart saucepan. Cook over medium heat, whisking until the butter is completely melted and fully incorporated.
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Cook until caramelized: Reduce heat to medium-low. Cook for another 25-40 minutes until the mixture is a golden caramel color. The thermometer should register 300°F or ‘hard crack’ stage.
An easy way to test if it’s at ‘hard crack’ stage, drop a small amount of caramel into cold water, if it forms hard brittle strands, it’s done.
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Mix in nuts: Add 1 cup nuts and stir to incorporate.
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Pour mixture into prepared pan and spread around with a silicone spatula.
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Add toppings: Wait 5 minutes and sprinkle the chocolate chips. Allow to sit for another 5 minutes, then spread the now melted chocolate with a spoon. Sprinkle with remaining chopped nuts.
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Cool: Let cool completely, about 3 hours. Break into pieces.
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Store in an airtight container, in cool dry place, up to 3 weeks.