There are very many different recipes for Toffee. Some recipes require a lot of ingredients. I use Sugar and Butter to make Toffee, but I always add Almonds. You can use other nuts such as Pecans, Walnuts OR Peanuts. I don’t want to make a huge amount, because this Toffee is high in calories and very addictive. It’s hard to stop eating it. If I made a lot, I would end up eating a lot.
4 to 6 Servings
60g Butter *cut into cubes
3/4 cup (160g) Caster Sugar
2 tablespoons Water
1/2 cup Roasted Almonds *coarsely chopped OR broken
- Chop up Roasted Almonds on a cutting board, OR you can place them in a small tough bag and smack them using something hard. Roasted Almonds break easily.
- Line a baking tray with baking paper. You will pour the hot Toffee over the baking paper later.
- Place Butter, Sugar and Water in a small frying pan. I used 20cm non-stick frying pan. Heat over medium heat, stir to combine evenly.
- Once the mixture is foaming up, do not stir, and you only shake the pan occasionally.
- The mixture that is foaming up starts to change colour to light brown, and darker. You can lower the heat if you prefer.
- Remove from the heat before it turns to the desired colour, quickly add the chopped Almonds, mix to combine, then pour the mixture over the prepared tray.
- *Note: Toffee turns darker brown VERY quickly, and that will make the Toffee bitter. You need to work quickly.
- Toffee hardens as it cools. I recommend to cut it into 4-5cm size pieces before it turns completely hard. Another method is making shallow cuts while it is still slightly soft. When it is hard, just break it along the cuts.
- *Note: Soak the frying pan and the spatula in hot water, so that you can clean them easily.