Sticky Chewy Gingerbread Toffee with Almonds

• Condiments

  • 1/4 cup Corn syrup
  • 1 1/2 tsp Ginger paste
  • 1/4 cup Molasses, dark

• Baking & Spices

  • 1/8 tsp Allspice
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1 1/4 cups Granulated sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 Baking spray

• Nuts & Seeds

  • 1 1/2 cup Almonds, raw

• Dairy

  • 4 tbsp Butter

• Other

  • heavy duty foil
  • 9 " x 13" baking pan

Found on kudoskitchenbyrenee.com

Description

Ingredients

• 4 tablespoons butter, I use salted but use unsalted if you prefer
• 1¼ cups granulated sugar
• ¼ cup brown sugar
• ¼ cup dark molasses
• ¼ cup corn syrup
• 1½ cup raw, slivered almonds
• 1½ teaspoons ginger paste
• 1 teaspoon ground cinnamon
• ⅛ teaspoon allspice
• pinch salt
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• heavy duty foil
• 9 x 13 baking pan
• baking spray

Directions

• Prepare a 9 x 13 pan by lining with heavy duty foil and spray with baking spray. Set aside.
• In a medium, heavy bottom saucepan, melt the butter over medium/high heat.
• Stir in the sugar, brown sugar, corn syrup, and molasses and continue stirring for at lease 5 minutes until the sugars have all dissolved.
• Stir in the almonds, ginger paste, cinnamon, allspice and salt.
• Continue stirring frequently for an additional 3-5 minutes.
• Remove the pan from the heat and stir in the vanilla and baking soda.
• Working quickly, spread the toffee evenly into the prepared, foil lined baking pan.
• Cool for 20 minutes and then place the toffee in the fridge to harden (at least 30 minutes).
• Lift the toffee from the pan by grabbing the foil.
• Remove the foil from the toffee and cut into your desired shapes.
• Serve cold or at room temperature.
• If serving cold, it will be more brittle. If serving at room temperature it will be softer and chewy.