Mexican Chocolate and Almond Toffee
Servings
4
servingsThis Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America’s California campus for more than 25 years, and shows us how to make this fun twist on a toffee.
Ingredients
480 gr. Glucose or corn syrup
170 gr. Sugar
140 gr. Sweetened condensed milk
1/8 tsp. Cinnamon oil, 5 drops
1/2 tsp. Chile Oil
5 gr. Salt
10 gr. Vanilla extract
3/4 tsp. Crushed chili flakes
210 gr. Crunchy, roasted almond butter
680 gr. Dark chocolate, tempered for coating
450 gr. Chopped, toasted almonds
Directions
- Combine glucose syrup, sugar, condensed milk, cinnamon oil, and chili oil in a saucepan and cook over moderate heat to 146°C / 298°F while stirring constantly.
- Remove from heat, stir in the salt, vanilla, chili flakes and almond butter, ensuring that everything is well combined.
- Right away, pour the mixture onto a silicon mat, cover with another mat and spread with a rolling pin to about ¼ inch thick.
- Allow to cool completely. Blot the surface with a towel to remove any excess oil.
- Coat the top side with half of the chocolate, and right away, sprinkle with the chopped, toasted almonds. When the chocolate is set, turn over and cover the other side.
- Once cool, break into desired size pieces and store protected from heat and humidity.
