Almond Espresso Toffee
- 8 ounces (2 sticks) butter, cut into 1 inch pieces
- 2 tablespoons corn syrup
- 3 ounces (6 tablespoons) cold water
- 10 ounces (about 1 1/2 cups) granulated sugar
- 1 1/2 teaspoons baking soda, sifted to remove all lumps
- 1 tablespoon finely ground espresso, or powdered instant espresso
- 1 teaspoon salt
- 8 ounces dark chocolate, tempered
- 6 ounces toasted almonds, finely chopped (about 1 cup)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Almonds, toasted (6 ounces)
- Cooking & Baking
- Baking soda (1 1/2 teaspoons)
- Corn syrup (2 tablespoons)
- Dark chocolate (8 ounces)
- Granulated sugar (10 ounces)
- Salt (1 teaspoon)
- Drinks
- Espresso, finely ground (1 tablespoon)
- Water (3 ounces)
- Dairy
- Butter (8 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 30, 2012 (9 months ago).
119 people saved this recipe.
