This toffee qualifies for quick but not easy, I think. It might be easy after ten times or so, but I found the cooking process nerve-wracking. Lots of stirring and temperature taking and fretting that I’d let it get too hot and wind up with crumbly toffee. And honestly how do I know if my toffee is crumblier than it should be? It isn’t granular, but maybe it could have been smoother….
Anyway, enough of my insecurities. I produced chocolate covered toffee, and that’s what counts! There were surprisingly few ingredients. So few in fact, that I was inspired to take an ingredient picture:
After the almonds were toasted and chopped I cooked the toffee
You can see it’s hotter and more homogeneous in the second photo, but not by that much, which is why I kept the thermometer in my hand.
It poured out the way it was supposed to. The chocolate melted onto the toffee, I added almonds and let it cool.
It broke when I turned it over, but since toffee is always in pieces, I figured it wasn’t a problem.
And the final product! I think maybe I’ll add some salt to the almonds next time, but overall, and toffeemaking success!