Delicious Toffee
Delicious Toffee
Ingredients
- 380 g heavy cream
- 200 g butter
- 260 g sugar
- 120 g powdered sugar
- 3.5 g red salt
- 3.5 g sea salt
- 60 g glucose syrup
- 5 g lemon juice
- 250 g almonds
Instructions
- 1
Preheat your oven to 150°C. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 150
- 2
Spread the 250 grams of almonds evenly on the prepared baking sheet. Bake in the preheated oven for 20 minutes, or until lightly toasted and fragrant. Remove from oven and set aside to cool slightly.
⏱️ 20 min•🌡️ 150
- 3
In a large, heavy-bottomed non-stick pan, combine the 380 grams of heavy cream, 200 grams of butter, 260 grams of sugar, 120 grams of powdered sugar, 3.5 grams of red salt, 3.5 grams of sea salt, 60 grams of glucose syrup, and 5 grams of lemon juice.
⏱️ 5 min
- 4
Place the pan over low heat and bring the mixture to a gentle boil, stirring continuously to prevent scorching. Continue to boil for 45 minutes, stirring frequently, until the mixture thickens and turns a light golden brown. The temperature should reach approximately 118-120°C (245-248°F) on a candy thermometer for soft-chew toffee.
⏱️ 45 min
- 5
Remove the pan from the heat. Carefully add the baked almonds to the hot toffee mixture.
⏱️ 2 min
- 6
Using a heat-resistant spatula, mix the almonds well into the toffee base until they are evenly distributed throughout the mixture.
⏱️ 3 min
- 7
Pour the hot toffee mixture into a 28x28 cm pan (lined with parchment paper if not non-stick). Spread it evenly using a spatula to create a uniform layer.
⏱️ 5 min
- 8
Gently press down on the toffee with a piece of parchment paper or plastic wrap, then use a scraper or the back of a spoon to further smooth and flatten the surface. Allow the toffee to cool at room temperature until it reaches approximately 90°C, then continue cooling until it is firm enough to cut, which may take 1-2 hours or more depending on room temperature.
⏱️ 120 min
- 9
Once the toffee is completely cooled and set, transfer the solid slab onto a cutting surface (a silicone mat works well). Using a sharp, heavy knife, cut the toffee into long strips, then further cut these strips into smaller, rectangular pieces of your desired size.
⏱️ 10 min
- 10
The delicious toffee pieces are now ready to be served or stored in an airtight container at room temperature.
Kitchen Tools
Delicious Toffee
- 380 g heavy cream
- 200 g butter
- 260 g sugar
- 120 g powdered sugar
- 3.5 g red salt
- 3.5 g sea salt
- 60 g glucose syrup
- 5 g lemon juice
- 250 g almonds
Instructions
- 1
Preheat your oven to 150°C. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 150 - 2
Spread the 250 grams of almonds evenly on the prepared baking sheet. Bake in the preheated oven for 20 minutes, or until lightly toasted and fragrant. Remove from oven and set aside to cool slightly.
⏱️ 20 min•🌡️ 150 - 3
In a large, heavy-bottomed non-stick pan, combine the 380 grams of heavy cream, 200 grams of butter, 260 grams of sugar, 120 grams of powdered sugar, 3.5 grams of red salt, 3.5 grams of sea salt, 60 grams of glucose syrup, and 5 grams of lemon juice.
⏱️ 5 min - 4
Place the pan over low heat and bring the mixture to a gentle boil, stirring continuously to prevent scorching. Continue to boil for 45 minutes, stirring frequently, until the mixture thickens and turns a light golden brown. The temperature should reach approximately 118-120°C (245-248°F) on a candy thermometer for soft-chew toffee.
⏱️ 45 min - 5
Remove the pan from the heat. Carefully add the baked almonds to the hot toffee mixture.
⏱️ 2 min - 6
Using a heat-resistant spatula, mix the almonds well into the toffee base until they are evenly distributed throughout the mixture.
⏱️ 3 min - 7
Pour the hot toffee mixture into a 28x28 cm pan (lined with parchment paper if not non-stick). Spread it evenly using a spatula to create a uniform layer.
⏱️ 5 min - 8
Gently press down on the toffee with a piece of parchment paper or plastic wrap, then use a scraper or the back of a spoon to further smooth and flatten the surface. Allow the toffee to cool at room temperature until it reaches approximately 90°C, then continue cooling until it is firm enough to cut, which may take 1-2 hours or more depending on room temperature.
⏱️ 120 min - 9
Once the toffee is completely cooled and set, transfer the solid slab onto a cutting surface (a silicone mat works well). Using a sharp, heavy knife, cut the toffee into long strips, then further cut these strips into smaller, rectangular pieces of your desired size.
⏱️ 10 min - 10
The delicious toffee pieces are now ready to be served or stored in an airtight container at room temperature.