Cinnamon Almond Toffee Recipe

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Constance
Constance February 17, 2021
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How To Make Cinnamon Almond Toffee

Put together a sweet crunchy treat with this cinnamon almond toffee. It’s made with toasted nuts tossed in syrup then chilled until ready.

Preparation: 40 minutes
Cooking: 30 minutes
Total: 1 hour 10 minutes
Serves:

Ingredients

  • 1cupquality whole almonds
  • 1cupunsalted butter,cubed
  • ½cupwarm water
  • 1cupgranulated sugar
  • 1tspsalt
  • 1tsplight corn syrup
  • ¾tspground cinnamon

Instructions

  1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

  2. Spread the almonds onto the sheet and bake for 15 minutes, stirring them around twice during that time. Toasting the almonds brings so much flavor to the toffee.

  3. Remove from the oven, allow to cool, and give them a rough chop– a very rough chop.

  4. Line a 12×17-inch jelly roll pan with a silicone baking mat or parchment paper. Set aside.

  5. Melt the cubed butter over medium heat in a 3-quart heavy-duty saucepan. Stir occasionally (about every 2 minutes) with a wooden spoon as it melts.

  6. Once melted, add the water, sugar, salt, and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a water-moistened pastry brush.

  7. Attach a candy thermometer to the pan. Do not let it touch the bottom of the pan.

  8. Once dissolved, stir occasionally while bringing the mixture to a boil. Once boiling, stop stirring. Rapid bubbles, a thicker consistency, as well as a slightly darker color form around 235 degrees F.

  9. At the 265 degrees F point, stir in the toasted whole almonds. The mixture may separate after adding the nuts. If it does, temporarily remove the candy thermometer and stir vigorously until it all comes back together.

  10. Carefully reattach the thermometer and brush off any candy on the side of the pan with the pastry brush. Cook and stir the candy until it reaches 290 degrees F.

  11. Turn off the stove, remove the pan from the heat, and stir in the cinnamon. Pour the toffee out onto the prepared jelly roll pan.

  12. Smooth into an even layer. The toffee should be thick and not spread all the way to the edges of the jelly roll pan.

  13. Allow the toffee to cool for 5 minutes, then slip the pan into the refrigerator to set for about 20 more minutes.

  14. Using a sharp knife, slice or break into pieces.

Nutrition

  • Calories: 813.62kcal
  • Fat: 63.89g
  • Saturated Fat: 30.51g
  • Trans Fat: 1.87g
  • Monounsaturated Fat: 23.21g
  • Polyunsaturated Fat: 6.13g
  • Carbohydrates: 59.48g
  • Fiber: 4.73g
  • Sugar: 52.86g
  • Protein: 8.06g
  • Cholesterol: 122.01mg
  • Sodium: 405.54mg
  • Calcium: 116.54mg
  • Potassium: 278.87mg
  • Iron: 1.41mg
  • Vitamin A: 388.24µg
  • Vitamin C: 0.02mg
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