Rose's Baking Basics

Chocolate Butterscotch Toffee

Makes 454 grams/1 pound

Oven Temperature: 350°F/175°C

Baking Time: 7 to 9 minutes for the almonds

Baking Equipment: One Silpat sheet set on a 17¼ by 12¼ by 1 inch half-sheet pan, or a nonstick or buttered 15 by 12 inch cookie sheet, set near the cooktop

An instant-read thermometer

This irresistible combination of chocolate, caramel, and almonds is a time-honored crowd pleaser. The molasses in the brown sugar contributes the butterscotch flavor. The baking soda is the secret to this toffee’s perfectly crunchy and not sticky texture. You can gauge the depth of the color of the sugar syrup by how it appears on the spatula but here is an instance where an instant-read thermometer really shines and will help to produce the ideal flavor and texture.

sliced almonds, preferably blanched	175 grams	1¾ cups, divided
unsalted butter	113 grams	8 tablespoons (1 stick)
dark chocolate, 53% to 70% cacao, chopped	170 grams	6 ounces
light Muscovado or dark brown sugar	270 grams	1¼ cups, firmly packed
corn syrup	82 grams	¼ cup (59 ml)
water	30 grams	2 tablespoons (30 ml)
pure vanilla extract	.	1 teaspoon (5 ml)
baking soda	2.7 grams	½ teaspoon

Preheat the Oven

▪ Twenty minutes or longer before toasting the almonds, set an oven rack at the middle level. Set the oven at 350ºF/175ºC.

Mise en Place

▪ About 1 hour ahead, set the butter on the counter at room temperature (65º to 75ºF/19º to 24ºC).

▪ Toast the almonds: Spread the almonds evenly on a cookie sheet and bake for 7 to 9 minutes, or until medium gold. Stir a few times to ensure even toasting and prevent overbrowning. Allow them to cool completely.

▪ In a food processor, process the nuts until medium-fine. Remove the blade and sprinkle half of the ground almonds over a roughly 11 by 9 inch area on the prepared sheet pan. Set it near the cooktop.

▪ In the food processor, finely process the chocolate and transfer it to a bowl. (Alternatively, finely chop it on a cutting board with a chef’s knife and transfer it to a bowl.)

Make the Toffee

1. In a heavy medium saucepan, preferably nonstick, using a wooden spatula or spoon, stir together the brown sugar, corn syrup, butter, and water. (Do not use a silicone spatula unless it has a wooden handle.) Over medium heat, bring the mixture to a boil, stirring constantly. Continue boiling and stirring gently, until an instant-read thermometer reaches 285ºF/140ºC. Immediately remove the saucepan from the heat. The temperature should continue to rise to 290ºF/143ºC, which is the ideal temperature.

2. Immediately stir in the vanilla and baking soda. Stir well to distribute the baking soda. The mixture will become lighter in color.

Pour and Coat the Toffee

3. Pour the toffee over the nuts. If needed, spread it with the back of a silicone spatula to make it even.

4. Immediately scatter the chocolate over the hot toffee.

5. As soon as the chocolate starts to melt, use a long metal spatula, preferably offset, to spread the chocolate in an even layer over the surface of the toffee.

6. Sprinkle the remaining almonds on top of the melted chocolate and use a small offset spatula to move them gently into an even layer.

7. Refrigerate for about 40 minutes to 1 hour, or until cool and the chocolate is set. Break the toffee into irregular pieces.

Store Airtight: room temperature, 1 month. (It is still delicious after 1 month, but the sugar may start to crystallize.)

Baking Pearls

An accurate instant-read thermometer is essential for this recipe.

If the temperature is too low, the toffee will be sticky and chewy.

The higher the temperature of the finished toffee mixture, the crunchier the texture, but too high and it will taste burnt and have a crumbly texture. The purpose of the corn syrup is to help ensure a smooth texture.

Making Chocolate Butterscotch Toffee