Marry Me Toffee

Yes, this is the actual title of the recipe. It comes from Jane Sharrock’s “Who Wants Candy?” Cookbook. The title of the recipe has no punctuation so I get to imagine it for myself. One option is, “Marry me, toffee!” like in the old joke. “I love this!” “If you love it so much, why don’t you marry it?”

Another option (and my personal favorite) is, “Marry Me!” Toffee (a la Arrested Development).

But however you do it, it’s delicious.

 

I’ve had trouble with recipes from this cookbook before, and so I was pleased when this one turned out so well.

Ingredients:

2-2 1/2 cups of chopped, toasted almonds

6, 1.5 oz Hershey’s chocolate bars (I used 9 oz. of Baker’s semi-sweet chocolate bars. I’m sure you could use whatever, just keep it unmelted).

1 pound of good quality butter – margarine doesn’t work.

2 cups granulated sugar

3 Tbls water

1 tsp. vanilla extract

 

1. Scatter a little over half the almonds (I used dry roasted almonds instead of toasting them myself) over two baking sheets (the book reads, one large and one small to medium. I used two medium ones and it worked fine). Reserve the remaining almonds for the top. Break the chocolate into pieces.

2. In a heavy, 3-quart saucepan over medium heat, bring butter, sugar, and water to a boil, stirring until the sugar dissolves. One it begins to boil, stir constantly and cook to the hard crack stage, 300 degrees.

3. Remove from heat, quickly stir in vanilla. Immediately pour over the almonds on the baking sheets. the candy won’t go all the way to edge of the sheet. Immediately place the chocolate onto the candy roughly evenly spaced. Let the chocolate melt for a few minutes, then use a spatula to spread it evenly over the surface of the candy.

4. Sprinkle the reserved almonds over the chocolate, pressing into the chocolate if desired. Let it all cool to room temperature before cutting (I used a pizza cutter, but you can break it by hand, too). It will keep for a week or two in an airtight container at room temperature.