Growing up, my dad would always bring home a tin of the most delicious toffee in the week before Christmas, I think it was a gift from a vendor. At the time I thought it was a sign of how important my dad must be at work - they were kissing up to him, with the best tasting dessert in the world! I was really excited to see a recipe for something similar in the December 2009 Food & Wine. I made a double batch of it to give to friends, family, and of course dear-old-dad, this holiday season.
Ingredients (for a single batch, makes 2 pounds): 2 sticks butter, 1.5 cups sugar, 2 Tablespoons water, 1 cup slivered almonds, 1 Tablespoon vanilla extract, 1.5 teaspoons coarse sea salt, 1/2 pound bittersweet chocolate pieces.
Line a small rimmed baking sheet with foil, then brush with vegetable oil. The oil is important - you’ll be able to peel the foil off much easier later when the toffee cools.
In a heavy saucepan, melt the butter over medium heat.
Stir in the sugar and water. Continue to stir with a wooden spoon until dissolved.
Keep stirring regularly, scraping down the sides of the pan. The mixture will start to darken as it heats up. Use a candy thermometer, and cook until the caramel is 300 degrees (about 15 minutes).
Quickly stir in 3/4 cup of the almonds, vanilla and a pinch of sea salt. (You might want to wear an oven mitt so you can stir vigorously without worrying about the hot caramel splattering onto your arm.)
Spread the toffee flat in the baking sheet.
Sprinkle half of the chocolate pieces over the toffee. The toffee will still be quite warm, so it will melt the chocolate in a few minutes.
Once the chocolate is melted, you can spread it with the back of a spoon. Sprinkle half of the remaining almonds over top. Place the pan in the freezer for 20 minutes, or until it is hardened and cool to the touch.
Line a second baking sheet with foil. Flip the toffee over and place it in the other baking sheet upside-down - then peel away the aluminum foil. Melt the remaining chocolate in the microwave, then spread over the “naked” side of the toffee. Sprinkle with the rest of the almonds and a pinch of salt. Refrigerate until completely solid, at least a couple of hours, then break apart into pieces. Keeps in the fridge for several weeks.
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