Though Paris is always enchanting, winter transforms the city into a cold and gray landscape, often referred to as la grisaille. The chill is so biting that I refuse to step outside until spring arrives. Trust me, those idyllic photos of Paris you see are typically taken in spring and fall—they don't capture the harsh reality of winter.
Despite the dreary weather, it's the perfect time for indulging in sweets. In truth, isn't it always candy season? There's something heartwarming about whipping up a batch of toffee, pouring it over toasted nuts, and smothering it in chocolate. This cozy activity brings a sense of warmth and joy, even on the coldest days.
If you've never made candy before, this recipe is a perfect starting point—it's simple and absolutely delicious. All you need to do is chop some nuts, make a syrup, and pour the syrup over the nuts. Then, sprinkle some chocolate on top, spread it evenly, and finish with another layer of nuts. That's all there is to it. No complicated techniques are involved, and the only special tool you'll need is a candy thermometer, which is readily available online and in most supermarkets.
I enjoy adding a sprinkle of fleur de sel, a French salt, which gives a delightful salty contrast to the dark chocolate and toasted nuts (any coarse salt works well too). While chocolate chips are convenient, you can also chop up a block of dark chocolate. The result is a delectable batch of chocolate almond buttercrunch toffee, perfect for holiday gifts or sharing with friends and family. Enjoy!
Chocolate-Almond Buttercrunch Toffee :
Before starting, read through the entire recipe to understand all the steps. Keep a close watch on the toffee while it’s cooking, as the temperature rises quickly once it nears the target.
Ingredients:
- - 2 cups (8 ounces, 225 g) toasted almonds or hazelnuts, chopped to a medium consistency
- - 2 tablespoons water
- - 1/2 cup salted or unsalted butter, cut into pieces
- - a generous pinch of salt
- - 1 cup (200g) granulated sugar
- - 1/4 cup (45g) packed light brown sugar
- - 1/4 teaspoon baking soda
- - 1 teaspoon vanilla extract
- - 5 ounces (140g) bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips
- - Optional: Roasted cocoa nibs and fleur de sel or flaky sea salt
Instructions:
1. Spread half of the nuts into an 8″ x 10″ (20 x 25 cm) rectangle on an ungreased baking sheet.
2. In a medium, heavy-duty saucepan, combine the water, butter, salt, and both sugars. Attach a candy thermometer to the saucepan and heat the mixture. Stir gently if needed, and cook until the thermometer reaches 300ºF (150ºC). Keep the vanilla and baking soda nearby.
3. As soon as the mixture reaches 300ºF, remove it from the heat and stir in the baking soda and vanilla extract.
4. Quickly pour the hot mixture over the nuts on the baking sheet. Use a small offset spatula or a similar tool to spread it evenly over the nuts. If desired, sprinkle roasted cocoa nibs or flaky sea salt over the warm toffee.
5. Scatter the chocolate chips or chopped chocolate over the top and let it sit for 2 minutes to melt. Then, spread the melted chocolate into an even layer.
6. Sprinkle the remaining nuts over the chocolate, pressing them gently into place.
7. Allow the toffee to cool completely before breaking it into pieces. Store in an airtight container for up to ten days.
