Excellent! I found the solution to the butter separation! Make it in a wide, shallow pan, like a cast iron skillet, and use a metal slotted spoon to whisk the mixture in an up and down motion, making sure to incorporate the separated butter on the sides of the pan. My butter started to separate, but this helped tremendously to incorporate it back into the sugar. I added vanilla, extra salt, and topped with a dark 60% cocoa chocolate and chopped pecans. Perfect!
This homemade salted dark chocolate almond toffee is completely over the top in the best way possible. Covered in rich salted dark chocolate, each sweet buttery bite is filled with crunchy toasted almonds.
Salted Dark Chocolate Almond Toffee
2 cups (340g; 12 ounces) whole unsalted almonds, such as Diamond of California Whole Almonds 1
1 cup (230g; 8 ounces) unsalted butter, cubed
1/2 cup (120ml; 4 ounces) warm water
1 cup (199g, 7 ounces) granulated sugar
1 teaspoon salt
1 teaspoon light corn syrup
8 ounces (224g) dark chocolate, finely chopped2
sea salt for sprinkling on top
Here are step-by-step photos of making the toffee on the stovetop, so you can see the process and more importantly, the coloring of the toffee as it cooks.
Preheat oven to 300°F (149°C) degrees. Line a large baking sheet with parchment paper or a silicone baking mat. (Silicone baking mat is preferred.) Spread the almonds onto the sheet and bake for 15 minutes, stirring them around twice during that time. Toasting the almonds brings so much flavor to the toffee. Remove from the oven, allow to cool, and set 1 cup aside. Chop up the other cup of almonds nice and fine. Or pulse in a food processor a few times to break them up. These will go on top of the dark chocolate.