English Toffee

Begin by lining a half sheet pan with a silpat liner (I have 6!) and measure out all the ingredients. Place toasted almonds in the bowl of a food processor and pulse 2 or 3 times to break into smaller bits, being careful not to make the pieces too small. Alternatively, you can place the toasted almonds in a resealable bag and crush them with a rolling pin.

In a 3- or 4-quart heavy bottomed, preferably nonstick, saucepan over medium-high heat, combine butter, corn syrup, butter, and water. Heat, stirring occasionally, until mixture reaches 285ºF. Remove mixture from heat and vigorously stir in the vanilla and baking soda. Pour mixture onto a silpat-lined half sheet pan and use an offset spatula to spread thinly over the silpat. While toffee is still hot, sprinkle chocolate bits evenly all over. Allow chocolate to soften from the residual heat for a few minutes, then use an offset spatula to spread the chocolate into an even layer (I like to stop just short of the edge of the toffee). Immediately sprinkle the almond pieces evenly all over the melted chocolate.

Place the toffee in the refrigerator for 10 minutes. Remove from fridge and break into serving pieces. Store at room temperature in an airtight container with waxed paper between layers.

Note: To toast almonds, spread in a single layer on an unlined half sheet pan and place in a cold oven. Turn oven on to 350ºF and allow almonds to toast for 8–12 minutes until lightly browned and fragrant (watch them carefully). Cool completely before using.

Recipe adapted from The Baking Bible.