So today I'm making toffee. So I'm starting with a stick of butter and this stick is actually going to make a good amount of toffee so don't be scared off right away. But a stick of softened butter right into my pot, along with, I have that three-quarters of a cup of sugar.
And I'm just going to add about a tablespoon of corn syrup. Just kind of eyeball it, just a little bit to keep everything from crystallizing to keep my caramel nice and smooth. Also to that, just a little bit of sea salt. And a little touch of water. Just about a tablespoon of water. And that's it.
I'm going to bring that to a boil on the stove and just cook it until it reaches a nice golden color.
So my toffee is a nice golden color so it's ready to go. I'm just going to take it and pour it right onto my cookie sheet. I have a piece of parchment just to keep it from sticking. But just keep it nice and even. And then just with my offset spatula I'm just going to move things around just a little bit. And this is going to cool really nicely.
So I'm just going to leave this at room temperature and in about 10 minutes it's going to be nice and firm and ready to finish it up with a little dark chocolate and sliced almonds.
So my toffee is nice and firm. It's nice and hard and ready to go and I'm just going to finish it off by taking a little bit of dark chocolate and pouring it right over the top. You don't want to do too much but just enough that's it's going to cover and you could always add a little bit more.
So I'm just, with an offset spatula, going to move it over the surface of the toffee. And you just want a nice thin layer all over the top. And just take a little bit of sliced almonds, right over the surface. Be as generous as you like. And I like to toast these up in the oven just a little bit before I use them to get a little extra flavor.
And last but not least, a little sea salts and we're good to go. I'm going to chill this, flip it over and do the other side and then we're going to break it up in pieces.
So my toffee is nice and firm and ready to go. You can see I already broke a piece. But that's exactly what we're going to be doing, is breaking this up, so you can either use the back of a wooden spoon or even just your hand and break up big shards.
And then you can see this beautiful layered toffee of chocolate on the top, sliced almonds, the toffee in the center. Just layer it up on a serving dish. And you're good to go. That's how you make homemade toffee.