Recipe Index

Ingredients

• 1 cup whole raw almonds
• 1 cup granulated sugar
• 1 cup cubed butter (1-inch pieces)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 cups milk chocolate chips
• ¼ cup finely chopped pecans

Method

1. Toast the whole raw almonds in the microwave on high for 2 to 3 minutes, then spread them in a single layer over a foil-lined 9x13-inch baking sheet.
2. Combine the granulated sugar, cubed butter, vanilla extract and salt in a large heavy-bottomed saucepan and melt everything together over medium heat, stirring constantly.
3. Raise the heat gradually to medium-high and keep stirring for 10 to 15 minutes, until the bubbling mixture turns a rich golden brown.
4. Pour the hot toffee straight over the almonds and tilt the sheet so it levels out.
5. After 2 to 3 minutes, shower the milk chocolate chips over the surface, wait until their edges gloss and soften, then spread the chocolate into an even coat.
6. Scatter the finely chopped pecans across the wet chocolate and leave the slab alone until completely cool and firm.
7. Break the finished toffee into rough pieces with a butter knife and keep it in an airtight container at room temperature.

Prep: 15 min · Cook: 15 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data