When we’re not busy working we like to keep ourselves busy with a bit of eating! The kids are probably looking for some after-school treats this week (and next week…always, probably!), so we thought we would share this recipe with you.
Hope you enjoy it as much as we did…the end result is a moreish, caramel slice with delightful pops of crunch and flavour!
p.s. don’t let the word ‘Toffee’ scare you off! If you’ve ever been scarred by a caramel-debacle we promise this recipe is so easy (if we can do it – you can!).
- 1 cup Dry Roasted Almonds
- 1 cup butter, cubed
- 1 cup white sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla essence
- 1 3/4 cups Chocolate Pieces
- 1/4 cup White Chocolate Pieces
- 1/4 cup Pistachio Kernels (optional)
- 1/4 cup Dried Cranberries (optional)
- 1/4 cup Flaked Almonds (optional)
- Use foil to line a baking sheet (we used a 21 x 33cm slice tray) and neatly place the Dry Roasted Almonds in a single layer.
- In a large, heavy base saucepan, add the sugar, butter, vanilla and salt and melt over medium heat while stirring.
- Once the ingredients are completely melted, gradually increase the heat to medium-high while stirring continuously. Do not leave the saucepan unattended during this time. Continue to stir for approximately 10-15 minutes until the toffee is a golden brown colour. You don’t want to leave the toffee too pale, but be careful not to burn it. As soon as it reaches the desired colour, quickly remove from heat and pour over the almonds in the baking tray.
- Let it cool for 2-3 minutes, then sprinkle the Chocolate Pieces & White Chocolate Pieces over the top. Allow the chocolate to sit on top for a few more minutes to allow the heat of the toffee to melt the chocolate. Then spread the melted chocolate gently to cover the top of the toffee.
- Sprinkle the top with the Pistachios, Cranberries & Flaked Almonds (or your choice of decoration) and leave to cool completely. Once cooled, store in an airtight container at room temperature.
- Eat, enjoy, share & then eat some more.