Dairy Free (Vegan) Raspberry Chocolate Almond Toffee

by Brittany on December 9, 2010

Posted December 9, 2010 by Brittany
Dairy Free and Vegan (naturally Gluten Free) Has a hint of Raspberry that you will enjoy.

  • Cook Time :
    15-20 min
  • Ready Time :
    15 min

Servings

Ingredients

  • 1 cup (2 Sticks) Earth Balance Butter
  • 1 1/2 cups Sugar
  • 1 cup Brown Sugar
  • 1 tablespoon Water
  • 1/4 teaspoon Salt
  • 2 teaspoons Raspberry Extract
  • Gluten Free/Vegan Chocolate chips (a cup for so)
  • Slivered Almonds (roughly a half cup)

Directions

Toffee is actually pretty easy to make. There are just a few essential things you need to know-  Your cooking pot MUST be heavy or non-stick. I typically use a cast iron sauce pan to make my toffee.. I used a heavy bottom stainless steal pot once and ended up with a burnt mess.  The mixture will bubble- but do not fret it will NOT splatter in your face.

Your going to need a candy thermometer and parchment paper! Make sure to NEVER heat the toffee above 300 degrees!

  1. Place Butter, Sugar, Water and Salt into pot. Over medium heat. Mix together . Mix every so often as the toffee changes. Bring it to 275 degrees.   Ideally the toffee is best when you bring it to 285 degrees- or even up to 300 degrees. The higher temp you bring it the more “brittle like” it will be.  When I hit 275 I started to smell slight burning- so I pulled it off the stove.. (You do NOT want burning.. it will NOT taste good!)  I still had great results removing it at 275 degrees. (Regular Butter can also be used here- I noticed that the Regular Butter was able to handle higher temperatures- up to 300 degrees)
  2. As soon you remove the pot from heat- quickly  mix in the Raspberry Extract.
  3. Pour the mixture onto a parchment lined cookie sheet.
  4. Drop several handfuls of Chocolate chips scattered evenly across the hot toffee. Allow them to melt for a minute and then using the back of a spoon spread the chocolate evenly across the surface of the toffee.
  5. Scatter across the Toffee the Almonds!
  6. Allow to Cool fully- and then break into uneven pieces. Store in a closed container. If exposed to air for too long it has the tendency to soften some.
  7. Bring to a holiday party- or wrap this toffee up as a fantastic Christmas Gift!

{ 5 comments… read them below or add one }

Tessa@TessaDomesticDiva December 22, 2011 at 9:58 pm

can’t wait to try this…I LOVE toffee!!

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nicky quinby December 23, 2011 at 10:59 pm

I tried to make this but it’s not firming up like it’s supposed to. If I used cane sugar, the coarse kind, would that affect the recipe?

Reply

Brittany December 24, 2011 at 4:01 am

I suspect your candy thermometor might not be working properly. If the candy didn’t get hot enough it won’t become hard.

Reply

nicky quinby January 12, 2012 at 10:11 pm

Thanks–will try again!

Reply

Deanna December 24, 2011 at 3:41 am

I had in mind to try toffee with coconut oil and coconut sugar this year. Alas, it has not come to be. Good to know it works this way, though.

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