The other day, when I was making Caramel to make ‘Coffee Creme Caramel’, I realised that I could make ‘Almond Toffee’ much easier. I usually cook Butter and Sugar together until the mixture turns brown, but I could cook just Sugar first, then add Butter and Almonds. I tried to make ‘Almond Toffee’ in that way and the result was almost the same. It was easier and quicker. Today I used Roasted Walnuts instead of Almonds, and it was also delicious. You might wish to double this recipe, but I recommend not to make a lot because this Toffee is actually quite dangerous. High in calories and very hard to stop eating it.
2 to 3 Servings
1/3 cup (80g) Caster Sugar *OR White Sugar
1 tablespoon Water
20g Butter *cut into small cubes
1/2 cup Roasted Nuts *e.g. Almonds, Walnuts, etc.
- Coarsely chop up OR break Roasted Nuts.
- Line a small baking tray OR plate with baking paper. You will pour the hot Toffee over the baking paper later.
- Place Caster Sugar and Water in a small saucepan. Bring to the boil over low heat, and cook without stirring until brown.
- Add Butter and stir with spatula, then add Nuts, and mix to combine.
- Pour the mixture over the prepared tray. Spread evenly. Toffee hardens as it cools.
- Cut it into bite-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.
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