WARNING: Do not make this unless you have friends and family to share with, as this toffee has a way of breaking even the most determined will power.
I do tweak this recipe. Stirring seems to be debated when making toffee. I use a silicone spatula and stir constantly before the mixture boils, then use the spatula sparingly to "turn" the toffee from the sides and bottom. Also, I do not cover both sides of the toffee with chocolate, as it tends to be overwhelming. I make my topping by laying out parchment on my baking sheet then spreading finely grated almonds (i use a rotary cheese grater) then a layer of gharadeli mini semi-sweet morsels (and sea salt). The molten toffee will melt the chips and the weight will help the almond stick to the chocolate. I also add some vanilla extract right before pouring it onto the chocolate, and as mentioned, sea salt which adds a little more complexity.
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WARNING: Do not make this unless you have friends and family to share with, as this toffee has...