Deadly Chocolate Almond Toffee 5/5 Spoons

So, I'm not much of a candy maker. I have made truffles before but those are super easy to do. And much to my surprise, so is toffee! I don't even have a candy thermometer and I have successfully made toffee and caramel. I know I should have one eventually but I think if you have a keen cooking eye and sense of smell, you will be totally alright. This is why I plan on making this recipe again very soon.



(My own picture on my brand new and wonderful Silpat! They are pricey but so worth it to make candy, cookies, pavlovas, etc.)

So my true intention for this toffee was to be a present for my lovely and beautiful friend, Samantha. She lives in Connecticut so I had to think of something I could send that a. wouldn't spoil and b. wouldn't break into a million pieces (and if it did, who cares! It's toffee!) And yeah, this made quite a bit more than what I was planning on sending her. Oops! I seriously ate this all in one day with only minimal help from my roommates. So this is pretty dangerous stuff.



(Photo courtesy of La Fuji Mama)

The only thing I changed is that I used finely chopped almonds on top instead of walnuts. I dare say this might be my favorite thing I've made this year (yeah, it is only February, but this is still saying a lot!) The texture of the toffee was out of this world. It was crisp but almost flaked into your mouth while chewing it. It was buttery with a dark caramel-y flavor. And I think I would rather not have the chocolate chips and almonds on top for next time. I would almost rather just have toffee and almonds as to not take away from the phenomenal burnt sugar flavor. I plan on making this again and good thing I'm obsessive about my oral hygiene because otherwise I might lose all my teeth. : P

I give this recipe:

5/5 Spoons!

OK, I will post an entree/side dish next. To appease the masses!