Okay, so way back at the beginning of November I told you about Enstrom’s Chocolate Almond Toffee and made the bold assertion that my mom (Fuji Nana) makes the best chocolate almond toffee in the universe.
Since making that assertion I’ve received enough emails from some of you that I have edited my production schedule, as it seems you want me to back up that assertion now, rather than later. So, as my little gift of thanks to you for putting up with me, I’m going to share Fuji Nana’s amazing toffee recipe with you. I made a batch yesterday, wanna see how I did it?

First, I arranged some almonds on my beloved Silpat, trying not to let too many jump into my mouth.
Then I put a teensy weensy bit ‘o butter, sugar, vanilla, and salt in a heavy saucepan,

and melted it,
and then kept cookin’ it and stirring nice and fast with my wooden spoon,
until it was the color of the almonds I had set out.

Then I quickly poured the mixture over the almonds, but I didn’t scrape the pan (you don’t want to get any crystals from the sides of the pan to go into your toffee, it ruins the texture). But, because I was distracted because Squirrel kept trying to stick her wooden spoon in the pot at the same time, things got a bit uneven, and a bit thinner than I would have liked.
But, instead of making a new batch so that you could see super pretty toffee, I decided to show you real life instead, and today real life is only semi-pretty, but still super yummy, toffee. Gotta problem with that?

Then I left everything to cool so that it could get nice and hard an glossy.

Next I took some chocolate chips (semi-sweet for me, thank you very much!) and melted them down,
and then spread that chocolaty goodness right over the top of the toffee.
Then I took some ground walnuts (I like to use 1/2 cup) and spread them all over the top of the chocolate, and let all of that sit for a while to let the chocolate set up.
Finally, the toffee was ready to be broken into pretty bits to show you! Of course, a few teeny tiny bits may have made it into my mouth in the process . . . .

Luckily I’m preparing for the arrival of my in-laws who are coming for a Thanksgiving visit, otherwise we may have arrived at there only being one piece left all-too quickly. But because I need to have some to share with them, I’m practicing massive amounts of self-restraint. Although I guess all I would have to do is make another batch . . . .

 Print This Recipe

Fuji Nana’s Deadly Chocolate Almond Toffee

Fuji Nana

1 c. unblanched whole almonds

1 c. butter

1 c. granulated sugar

1/2 tsp. vanilla

1/4 tsp. salt

1 c. real milk-chocolate or semi-sweet chocolate chips

1/2 to 1 c. finely chopped or ground walnuts

1. Arrange the almonds in a single layer on a foil-lined baking sheet (or on a Silpat set on a baking sheet) over an area measuring 12×7 inches; set aside.

2. Combine butter, sugar, vanilla, and salt in a heavy 2-quart saucepan. Cook over high heat, stirring constantly with a clean, dry, wooden spoon until butter is melted. Continue cooking and stirring for 5 to 7 minutes or until candy is color of unblanched almonds. Immediately pour candy, without scraping pan, over almonds, covering all nuts. Cool completely.

3. Meanwhile, melt chocolate in a heavy saucepan over low heat or in the microwave oven for 1 to 2 minutes or until chocolate is soft enough to stir smooth. Make sure to stir often so it does not burn. Spread chocolate mixture over cooled toffee and sprinkled with walnuts. Let cool until chocolate has hardened, then break into serving-size pieces.

Tagged as: almonds, butter, chocolate chips, granulated sugar, vanilla extract, walnuts