This is one of my favorite toffee recipes ever and it calls for blanched almonds. I sent the recipe to a friend recently and she didn’t really know what they were.
Blanched almonds are briefly heated in boiling water and then shocked in cold water to stop the cooking. Blanching makes the skins really easy to remove. You don’t want skins in your toffee, right? Almond skins are fine when you’re snacking on the raw nut, but when you’re cooking with them, you probably want the skin removed.
Want to save time? Buy blanched almonds from manufacturers like Blue Diamond right at your local Brookshire’s.
English Toffee Bites
Makes 24 bites or one 11 x 7 pan
1 cup unsalted butter
1 cup granulated sugar
1/2 tsp vanilla extract
1/4 tsp kosher salt
12 oz milk chocolate, melted
1 cup blanched whole almonds
1 cup finely ground walnuts
On a foil-lined, 11 x 7 baking dish or in a silicone brownie bite pan with 24 bites, arrange almonds in a single layer. Set aside.
In a heavy pan, combine butter, sugar, vanilla and salt. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. Bring mixture to a rolling boil. Continue boiling and stirring an additional 5-7 minutes until candy turns the color of almonds (at about 300°F). Pour over almonds.
When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom side. When set, pop out of silicone pan and store in airtight containers or cut into pieces.
Nutritional Information: Calories Per Serving: 231, Calories from Fat: 152, Fat: 17 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 24 mg, Sodium: 89 mg, Carbohydrates: 18 g, Fiber: 1 g, Sugar: 16 g, Protein: 3 g
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