Healthier, Dark Chocolate Toffee Brittle

640 480 Jenni

I first made this recipe last year and absolutely LOVED it! So I was hunting for the recipe this year, and decided I had to share it with you! It’s buttery and so delicious! My version is healthier than most. I can eat some without turning into a witch (like I do when I eat too much white sugar!).

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Healthier Dark Chocolate Toffee

  • 2 C butter
  • 1 C evaporated cane sugar
  • 1 C Sucanat (or you can use 2 cups of one of these types of sugar)
  • 1/4 tsp sea salt
  • 2 C Semi-sweet or dark chocolate chips
  • 1 C flaked or chopped almonds (or other nuts)

It is best to have parchment paper on a jelly roll pan for this recipe. (Some people use aluminum foil, but I don’t because the metal can be absorbed into the food adding toxicity to our bodies.)

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Put your butter and sugar in a medium pot with a heavy bottom if you have it. Use medium-high heat to melt the butter and combine with the sugar.

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You will need to stir this mixture every 30 seconds so it doesn’t burn. Use a candy thermometer to monitor temperature.

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Continue stirring until mixture gets to 265° and keep in mind that you can go up to 300° and you can still have a good batch. The optimal temp is 285°, but my mixture started to separate the butter and liquid.

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If this happens, stir in 1 TB of water at a time up to 4 times to get it to combine again. When mine hit 300, it recombined just fine. And if it doesn’t perfectly recombine, just proceed with the recipe anyway.

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When the mixture has turned dark amber, is combined and above 265° then add the salt, stir and pour onto your parchment-paper covered pan. Use a metal spoon to spread the mixture as evenly as possible.
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Quickly sprinkle your chocolate chips over the pan and wait a minute until partially melted.

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Then use a spatula (scraper) to spread the chocolate evenly over the mixture.

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Sprinkle the flaked almonds over the top and gently press them into the chocolate. You may want to put a bag over your hand to do this or use a latex glove to keep your hand clean, because the chocolate gets on you easily.

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Put the pan in the fridge for 15-30 min until hard.

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Then break the toffee into small pieces. If the chocolate melts too easily, then you may want to put it in the freezer for 10-20 minutes.

 

It was fun to find this picture of Raquel, she was a great helper in the kitchen!

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Try not to eat too much at once! This stuff is addictive and can give you a tummy ache if you eat too much 🙂  It will be a big hit at parties, for friends as gifts and at your husband’s work.

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