How to make tasty and beautiful sea salt almond toffee

2021-02-05

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The toffee in this recipe is boiled at a relatively high temperature, so the finished product will have a caramel flavor, but it will not say that it is hard as a stone, and it has a crunchy taste. If you are tired of eating nougat, you might as well try this flavor. I like it very much. It tastes sweet but not greasy.

Ingredients:

100g of light cream, 135g of caster sugar, 40g of malt syrup, 5g of sea salt, 60g of unsalted butter and 160g of almonds.

Practice:

1. Mix all the ingredients except the almonds. Put them in a milk pot and boil until boiling, then turn to the lowest heat and continue heating. From this time, be sure to stir the syrup continuously with a spatula to avoid sticking the bottom.

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2. As the temperature continues to rise, you will find that the color of the syrup becomes darker and thicker. This is the state at 135 degrees.

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3. When the syrup is boiled to 160 degrees, the heat can be turned off. At this time, the syrup is even darker in color.

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4. Pour the almonds and stir evenly.

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5. Pour the almonds and stir evenly.

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6. When the temperature of the sugar cools to about 65 degrees and it is not hot, start cutting the sugar. Don’t wait until it cools down before cutting, it will cut into pieces. The seal and store the cut toffee after it is completely cooled. If you really accidentally let the sugar cool down and can’t cut it, you can add a little butter to all the ingredients and continue to cook until they are runny.

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