Toasted Almond Toffee with Orange Zest and Fleur de Sel

It’s Halloween week, so here’s some candy that your and your friends can enjoy come trick or treating time (kids love it, too!). All you need is a candy thermometer and you’ll have your very own homemade delicious toffee in no time. Costume optional.

Toasted Almond Toffee with Orange Zest

Toasted Almond Toffee with Orange Zest and Fleur de Sel

Yield: 1 sheet tray of toffee

 

1 tablespoon extra-virgin olive oil

1¾ cup granulated sugar

½ cup water

1/3 cup organic light corn syrup

10 tablespoons unsalted butter, room temperature and cut into 1 tablespoon pieces

¼ teaspoon kosher salt

¾ teaspoon baking soda

2 tablespoons orange zest (approximately zest of 3 oranges)

1 pound toasted unsalted almonds

A few pinches of fleur de sel

 

Line a sheet pan (bottom and sides) with aluminum foil. Very lightly oil the aluminum foil (bottom and sides) with the olive oil, using a paper towel.

In a 3.5-quart saucepan, over medium-high heat, combine the sugar, water, corn syrup, butter and salt. Do not stir.

As soon as the mixture begins to simmer, add a candy thermometer.

Once the temperature reaches 300 degrees, remove from heat, carefully remove the thermometer and, using a rubber spatula, stir in the baking soda, zest and almonds. The liquid will foam up a little and lighten in color.

Pour the mixture onto the prepared sheet pan. Using a rubber spatula, press the toffee evenly across the bottom of the sheet pan. Sprinkle some fleur de sel atop the toffee.

Set aside to cool to room temperature.

Once cool, break into pieces and enjoy. Store in an airtight container with layers of parchment between pieces.

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