This recipe was requested, and I'm happy to share. It's a really easy, delicious treat. I've made Toffee Spoons several times, but it's been a while. I guess I should do it again this year. It's fun to get demitasse spoons and dip them in the toffee, then decorate or dip again in chocolate. I tie small cellophane candy bags over the bowls of the spoons with festive twist ties, and they're nice gifts. I have been surprised how often I get the spoons back. I think people are hoping I'll make them again.
Buttery Almond Toffee
(Recipe from my friend, Beth K D)
1 cup chopped whole natural almonds (or pecans)
2 TBS unsalted butter
1 cup unsalted butter
2 cups sugar
¼ cup water
¼ cup light corn syrup
½ tsp. salt
1 tsp. vanilla extract
1 (12 oz) package semisweet chocolate morsels
Toast the Almonds: Preheat oven to 350 degrees. Combine almonds and 2 Tbs. butter on a jelly-roll pan. Bake at 350 degrees for 8 minutes, stir and bake 2 more minutes. (Try a little less time than called for if using pecans). Drain on paper towels.
Make the Toffee:
Place 1 cup butter in a large microwave-safe bowl. Cover with plastic wrap and
microwave at HIGH for 1 minute. Add sugar, ¼ cup water, corn syrup, and salt. Cover;
microwave at HIGH for 3 minutes. (This step washes down sugar crystals from sides
of pan.) Uncover, stir gently, and microwave at HIGH for 10 minutes or until golden
Using oven mitts, remove bowl from microwave, stir in vanilla. Pour candy mixture,
without scraping sides of pan, onto a greased baking sheet lined with parchment
paper, quickly spreading candy to ¼ inch thickness.
Sprinkle chocolate morsels over toffee; let stand 1 minute or until chocolate begins to
melt. Spread chocolate evenly over candy; sprinkle with almonds, pressing gently
with fingertips. Cool completely. Chill 1 hour or until firm. Break toffee into pieces. Store in
an airtight container.
(Note: I added most of my nuts into the toffee mixture except some really fine ones for
sprinkling on top. I also melted my chips in the microwave so I didn’t have to wait to
My own, personal notes:
(½ Recipe makes about 70 Demitasse Spoons)
Xmas 2013 as per recipe instructions.
Xmas 2014 half recipe. Half as dipped toffee spoons using demitasse spoons. Added 1/2Tbsp oil to 1 Cup chocolate chips for dipping. Chopped nuts very fine and dipped after chocolate. Half as per recipe instructions. Will use dipping chocolate/almond bark next time. Otherwise it never wants to harden, and is a mess.