Almond Butter Toffee
- 1 1/2 cups sugar
- 1/2 cup (125ml) water
- 1/4 teaspoon cream of tartar
- 3 heaped tablespoons crunchy almond butter
- 250g dark chocolate
- sea salt
Line a baking tray or tin with a large piece of baking paper.
Place the sugar, water, and cream of tartar in a saucepan and slowly bring to the boil over a medium heat, without stirring at all.
Let it continue to bubble away for five to ten minutes, until it just starts to turn golden – even though it’s boring for a while, don’t walk away or lose focus or it WILL burn, it just will – and as a pale gold cast creeps across the bubbling sugar, at this point immediately remove it from the heat.
I hate to be harsh but if the sugar has turned a dark golden brown this means it’s caramelised too far and will taste harshly bitter and burnt; better to start over with more sugar and water than to try to forge ahead, I promise (I speak from much experience.)
Stir in the almond butter, and, working quickly and carefully, tip the lot onto the sheet of baking paper, coaxing it around with a spatula if need be to make it an even shape/thickness. Sprinkle over a good pinch of sea salt. Allow to set and get completely cool, then break it into pieces.
Melt the chocolate however you prefer – short bursts in the microwave does it for me – and dip each piece of toffee in the chocolate before returning to the baking paper lined tray to set again.
Sprinkle over more sea salt if you wish.
Store refrigerated in an airtight container.