Noni Bienfang is legendary for her almond toffee. Almost everyone who tastes it wants the recipe. Back in the day, during the holiday season, she would cook 100 pounds of sugar to make this sweet treat for friends and family.
She has perfected the recipe by using bittersweet and semisweet chocolate chips. She cuts each almond into three slices vertically, then toasts them for the right crunch. Once in a while, she will use macadamia nuts, but she prefers almonds. She says you must use salted butter.
Her toffee is a labor of love as constant stirring is necessary to reach the miracle when butter and sugar turn into toffee.
To keep this marvelous toffee crunchy in Hawaii’s humid climate, I recommend freezing what you don’t eat right away.
Almond Toffee
Ingredients:
- 1 cup salted butter
- 2 cups sugar
- 1 cup almonds, sliced and toasted
- 1/3 cup semi-sweet chocolate chips
- 2/3 cup bittersweet chocolate chips
- 1/2 cup almonds, almost toasted and chopped
Directions:
In a heavy-bottomed pot, melt butter and sugar and stir constantly over medium heat. Scrape sugar crystals from the sides of the pot with a wooden spoon or silicone spatula. After it comes to a boil, which could take 20-30 minutes, stir 2-3 times until it reaches 305 degrees using a candy thermometer. Sprinkle almonds on a 15.25-by-10.25-by-0.75 inch pan then pour toffee over almonds evenly. Sprinkle chocolate chips over the hot toffee, then after 10 minutes, spread the chocolate evenly. Sprinkle chopped almonds over the top. Refrigerate for 1 hour to set chocolate.
Remove from refrigerator and crack into pieces. Keep in a cool sealed jar or in freezer up to 3 months, if it lasts that long. Makes about 2 pounds.
