The toasty flavours of coconut sugar toffee and roasted almonds, with silky chocolate and sea salt, are sure to impress.
Desserts
Almond Buttercrunch Toffee
By Victoria Yordonopulo
- 200g vegan butter
- 1 cup coconut sugar
- 3 tablespoons water
- 1 tablespoon maple syrup
- Generous pinch of salt, plus more to decorate
- 240g chocolate, chopped into chunks (mylk or dark – your choice!)
- Sea salt flakes
- 1/2 cup roasted almonds, roughly chopped
- Step 1Line a baking tray with baking paper.
- Step 2In a heavy bottomed pot/saucepan, combine the vegan butter, coconut sugar, water, maple syrup, and salt.
- Step 3Cook over a medium-high heat, stirring constantly.
- Step 4Once the mixture is boiling, attach a candy thermometer to the side of the pan. Continue to boil, stirring, until the mixture reaches 142 degrees Celsius. (When the mixture gets to 135 degrees, watch it very carefully so it doesn't burn).
- Step 5Remove pan from heat, detach thermometer, and pour the toffee mixture into the lined baking tray.
- Step 6After a few moments when the toffee has set slightly, sprinkle the chopped chocolate over the hot toffee. Stand to allow the chocolate to melt. Once melted, use a spatula to spread the chocolate over the toffee, then sprinkle with salt flakes and chopped almonds.
- Step 7Refrigerate until the toffee is cool and firm.
- Step 8Use the baking paper to lift the toffee from the pan, and break into chunks.
- Step 9Store in an airtight container in the refrigerator for up to two weeks.
