An Introduction to Candy-Making via Almond Toffee

Two Christmases ago, I published two delicious candy recipes in a magazine printed on real paper. It’s true. You can ask my mom to show you one of her nine copies. These recipes, for soft caramels and peppermint marshmallows, are still among my holiday favorites, but since my friends did not leap at the chance to make the candies themselves, I had to wonder.

Either my friends considered it supportive enough to simply eat candy that I had already made (weak) or, perhaps the required candy thermometers proved too much for them. Time and continued interaction with non-food professionals has led me to see that most people don’t like candy thermometers--they believe thermometers to be indicative of exacting recipes, recipes that require accuracy and hold the potential for messy, sugary failure.

Luckily, there also exist easy, thermometer-free candy recipes and for Christmas, I’m going to give you one.  

It’s for almond toffee.

This toffee (you could also call it brittle, but I like to affect British-ness, so toffee it is) is basically a classic butter toffee with toasted almonds mixed it. It can be dipped in a chocolate glaze, or left plain--it’s delicious either way. It’s also quite fancy-looking and can be happily packed into bags and boxes to be given away as presents.

Now, I would be lying if I didn’t warn you that candy-making is different from other kinds of cooking for the obvious reason that it involves molten hot sugar. Try to think of this as exciting, rather than terrifying. To assuage your fears, below is a somewhat long-winded, but extremely useful overview of candy-making that a magazine would have happily cut out (many thanks, kind SunBreak editors). Below that, is the recipe itself. Enjoy.

When you make any caramelized sugar and butter/cream type candy, this is what’s going to happen. First you’re going to cook some sugar with a little bit of corn syrup and water until it comes to a boil. You’re not even going to think about stirring it. Stirring the mixture at this point can cause it to seize, meaning to turn from a liquid into a solid clump of crystallized sugar. Bad.

Next, you’re going to add a lot of butter (or in the case of soft caramels, cream); the mixture will bubble and souffle up in a way that is not un-terrifying to some, but that won’t bother you at all because you will either be using a long-handled whisk or wearing one of these babies.

Then you’re going to whisk and whisk and continue to cook over high heat until the mixture turns the a nice light amber color. You’re going to add a couple last minute things and then, carefully and without burning anyone, you are going to pour the candy out onto a sheet pan that you have already prepared. Done. Now relax.

Also: I’ve just been informed that the caramel and marshmallow recipes are no longer available on the ReadyMade site. If you want ‘em, just say so in the comments.

Almond Toffee

For the Toffee:

1 3/4 cups sugar

1/3 cup light corn syrup (Karo)

8 ounces (2 sticks) unsalted butter, at room temperature

2 cups toasted sliced almonds

1/2 teaspoon Fleur de Sel or Kosher Salt

For the Chocolate Glaze:

3 ounces semisweet chocolate, finely chopped

3 ounces unsweetened chocolate, finely chopped

6 tablespoons unsalted butter

1 1/2 tablespoons light corn syrup

Fleur de Sel or Kosher Salt for garnishing (optional)

 

Spread the sliced almonds out on a sheet pan and toast in a 350 F oven until fragrant and golden brown, 10-15 minutes. Let cool completely. Reserve 1/2 cup for garnishing, if desired. Either by hand, or by pulsing the nuts in a food processor, finely chop the remaining 1 1/2 cups almonds.

In a heavy-bottomed saucepan (2-quart capacity or larger) combine the sugar and corn syrup; add enough water to moisten the mixture, about 1/4 cup. Make sure there are no dry spots and wash down any sugar crystals from the side of the pan. Without stirring, cook the mixture over high heat until it comes to a boil. Remember to not stir, even though I know you want to. Continue to boil for 1 minute. Using a long handed whisk, add the butter one tablespoon at a time, whisking each time to incorporate. Stirring constantly, continue to cook the toffee over high heat. The toffee around the edge of the pan will tend to brown first, make sure to stir it back into the middle so the mixture is homogeneous. Cook until the toffee is light amber. Remove from heat immediately.

Quickly stir in the finely chopped almonds and 1/2 teaspoon salt just until blended. Quickly pour onto baking sheet lined with a silpat or lightly greased parchment paper. Use a spatula to spread the toffee out to an even thickness (I like a little less that 1/4”). When the toffee is completely cool, break into bite-size pieces.

If you are going to dip the brittle, make the chocolate glaze: In a bowl set over a saucepan of simmering water, combine the chocolates, butter, and corn syrup. Stir over low heat just until smooth. Remove from heat and let cool slightly before dipping. Dip each square halfway in chocolate, lay out on a silpat or an ungreased sheet of parchment or foil. Sprinkle each piece with remaining toasted almonds and salt. Let chocolate harden and store in an airtight container.