Everton Toffee

Ingredients

• 2 cups Granulated sugar (Quantity estimated for a standard batch.)
• 1 cup Almonds (Whole or sliced. Quantity estimated.)
• 1 teaspoon Lemon juice (Used to prevent crystallization.)
• 1 teaspoon Vanilla extract (Quantity estimated.)
• 1 tablespoon Butter (For greasing the tray and tools.)

Instructions

1. 1Blanch and peel the almonds, then wash and dry them thoroughly with a cloth. Slice the almonds thinly, or chop them into small pieces matching the thickness of the slices. Roast the almonds in a slow oven (300°F/150°C) or in a dry pan over low heat until they are a pale golden brown color and crisp.
2. 2Generously grease a metal tray or plate (thali) with butter. Also grease the bottom of a flat-bottomed bowl or spatula with butter, which will be used for flattening the toffee later.
3. 3Place the sugar in a heavy-bottomed pan (tinned vessel). Add the lemon juice. Place over medium heat and stir continuously. Cook until the sugar melts completely and the surface begins to look white or frothy, indicating it has reached the proper caramelization stage.
4. 4Immediately remove the pan from the heat. Quickly stir in the vanilla extract and the roasted almonds until well combined. Pour the mixture into the center of the prepared buttered tray.
5. 5Use the buttered bottom of the flat bowl or spatula to press down and flatten the mixture evenly. If using whole almonds, flatten to about 1 inch thick. If using sliced or chopped almonds, flatten to about 1/3 inch thick.
6. 6While the toffee is still warm but starting to set, use a knife to score cuts into the surface. For whole almonds, cut into square or diamond shapes. For chopped almonds, make cuts about 1.5 inches apart. Allow to cool completely, then use a knife to separate the pieces.