Cinnamon Almond Toffee

• Vegetarian
• Gluten free

• Condiments

  • 1 tsp Corn syrup, light

• Baking & Spices

  • 3/4 tsp Cinnamon, ground
  • 1 cup Granulated sugar
  • 1 tsp Salt

• Nuts & Seeds

  • 1 cup Almonds, quality whole

• Dairy

  • 1 cup Butter, unsalted

• Liquids

  • 1 1/8 cup 4 ounces warm water

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 cup (170g; 6 ounces) quality whole almonds, such as Diamond of California Whole Almonds 1
• 1 cup (230g; 8 ounces) unsalted butter, cubed
• 1/2 cup (120ml; 4 ounces) warm water
• 1 cup (199g, 7 ounces) granulated sugar
• 1 teaspoon salt
• 1 teaspoon light corn syrup
• 3/4 teaspoon ground cinnamon

Directions

• Preheat oven to 300°F (149°C) degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Spread the almonds onto the sheet and bake for 15 minutes, stirring them around twice during that time. Toasting the almonds brings so much flavor to the toffee. Remove from the oven, allow to cool, and give them a rough chop-- a very rough chop; I like to keep a few of them whole. They will go into your toffee soon. Line a 12x17 inch jelly roll pan with a silicone baking mat or parchment paper. Set aside. Melt the cubed butter over medium heat in a 3-quart heavy duty saucepan. Stir occasionally (about every 2 minutes) with a wooden spoon as it melts. Once melted, add the water, sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush. Attach a candy thermometer to the pan. Do not let it touch the bottom of the pan. Once dissolved, stir occasionally as you bring the mixture to a boil. Once boiling, stop stirring. Rapid bubbles, a thicker consistency, as well as a slightly darker color forms around 235°F (113°C). At the 265°F (129°C, hard ball stage) point, stir in the toasted whole almonds. The mixture may separate when you add the nuts. If it does, temporarily remove the candy thermometer and stir vigorously until it all comes back together. Carefully reattach the thermometer and brush off any candy on the side of the pan with the pasty brush. Cook and stir the candy until it reaches 290°F (143°C, soft crack stage). Turn off the stove, remove pan from the heat, and stir in the cinnamon. Pour the toffee out onto the prepared jelly roll pan. Smooth into an even layer. The toffee should be thick and not spread all the way to the edges of the jelly roll pan. Allow the toffee to cool for 5 minutes,then slip the pan into the refrigerator to set for about twenty more minutes. Using a sharp knife, slice or break into pieces. As large or small as you want. Make ahead tip: Store toffee in an airtight container at room temperature for up to 2 weeks. Toffee freezes well. Break it up as directed, place into an airtight container and freeze up to 3 months.