Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 2 hours | Difficulty : Moderate
I love pottering around making candy – it’s super rewarding to make it yourself and it also has a science-y aspect that really appeals to me. It requires more precision than baking but it’s well worth the effort. You will need a candy thermometer for this recipe.
For safety and precision we are going to get everything ready before we start. Measure out the first four ingredients into a medium saucepan with the heaviest base you can find. Measure the remaining ingredients out into dishes and have them ready. Get a large cookie sheet out and cut two large pieces of baking paper: lay one of them on the cookie sheet and put the other to one side. Now we are ready to go.
Heat the saucepan of ingredients over a low heat, stirring all the time until the butter has melted and all the sugar crystals have dissolved – be patient, it will make a difference to the texture at the end. Now turn the heat up to medium and, stirring occasionally, bring to a boil. Once it starts to boil stop stirring and attach the candy thermometer to the side of the pan.
We need to boil the toffee until it reaches 140C (284F). This will take about 15 to 20 minutes but keep an eye on it – sugar can go from perfect to burnt very quickly. As soon as it reaches the correct temperature take it off the heat and beat in the baking soda. It will foam up but keep beating and it will subside. It should be a bit cloudy looking and have slightly more volume than before the baking soda went in as there are still tiny bubbles in it. Stir in the vanilla and salt followed by the almonds.
Tip the toffee out onto the cookie sheet lined with baking paper. It will spread and start to set but you can push around some of the almonds with a spoon to distribute them if you need to.
Take the second piece of baking paper, lay it on top of the toffee and press gently to flatten it out into an even layer. Protect your hand with a folded towel if you need to.
Leave the toffee at room temperature for an hour or two to set up. It will be mostly set but a bit bendy fairly quickly but takes a bit longer to get fully crisp. Break the sheet of toffee into shards using the point of a knife – be careful not to snap the tip of your knife off (ahem). It won’t take much force to break the toffee up.
This brittle toffee is excellent on its own and also makes a great topping for ice cream – just break the pieces up into small shards using the end of a rolling pin and sprinkle them over.
Vanilla Almond Brittle
Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 2 hours | Difficulty : Moderate | Makes :
Delicious, moreish brittle toffee loaded with toasted almonds and vanilla.
Ingredients:
- 250 gm | 8.9 oz | 1 cup plus 1 tbsp sugar
- 75 gm | 2.7 oz | 1/4 cup golden syrup
- 4 tbsp water
- 50 gm | 1.8 oz | 3 1/2 tbsp butter
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 120 gm | 4.3 oz roasted unsalted almonds
Directions:
Measure out the first four ingredients into a medium saucepan with the heaviest base you can find. Measure the remaining ingredients out into dishes and have them ready. Get a large cookie sheet out, cut two large pieces of baking paper and lay one of them on the cookie sheet and put the other to one side.
Heat the saucepan of ingredients over a low heat, stirring all the time until the butter has melted and all the sugar crystals have dissolved – be patient, it will make a difference to the texture at the end. Now turn the heat up to medium and, stirring occasionally, bring to a boil. Once it starts to boil stop stirring and attach the candy thermometer to the side of the pan.
We need to boil the toffee until it reaches 140C (284F). This will take about 15 to 20 minutes but keep an eye on it – sugar can go from perfect to burnt very quickly. As soon as it reaches the correct temperature take it off the heat and beat in the baking soda. It will foam up but keep beating and it will subside. It should be a bit cloudy looking and have slightly more volume than before the baking soda went in as there are still tiny bubbles in it. Stir in the vanilla and salt followed by the almonds.
Tip the toffee out onto the cookie sheet lined with baking paper. It will spread and start to set but you can push around some of the almonds with a spoon to distribute them if you need to. Take the second piece of baking paper and lay it on top of the toffee and press gently to flatten it out into an even layer. Protect your hand with a folded towel if you need to.
Leave the toffee at room temperature for an hour or two to set up. It will be mostly set but a bit bendy fairly quickly but takes a bit longer to get fully crisp. Break the sheet of toffee into shards using the point of a knife
Adapted from Sugar and Spice.
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