Mexican-inspired almond toffee
The Culinary Institute of America · 5 min video
Read about caramels, toffee and fudge in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- corn syrup
- sugar
- sweetened condensed milk
- cinnamon oil
- chili oil
In a saucepan combine corn syrup, sugar, sweetened condensed milk, cinnamon oil and chili oil.
Cooking the toffee base
Cook, stirring constantly, to about 146C or 298F.
- vanilla
- salt
- crushed chili flakes
- crunchy roasted almond butter
Remove from the heat and stir in vanilla, salt, crushed chili flakes and crunchy roasted almond butter.
Immediately pour onto a silicone mat, cover with a second mat and roll to about a quarter inch thick. Cool completely.
Rolling out between silicone mats
- extra dark chocolate
Coat with extra dark chocolate and sprinkle with chopped toasted almonds.
Chocolate coat and toasted almonds