Toffee Almond
Crunchy roasted almonds are suspended in a rich, golden amber toffee in this traditional confection. The sweetness of the caramelized sugar is balanced by a touch of lemon and aromatic vanilla, creating a brittle, satisfying treat with a delightful snap. Perfect for festive occasions or as a sweet snack, this hard candy delivers a nostalgic combination of nutty and sugary flavors.
Ingredients
- 1 pound White sugar (Originally 'Safed Khand Ratal 1' (White Sugar 1 lb).)
- 1/2 pound Almonds (Originally 'Badam ni khij Ratal 0.5' (Almond kernels 1/2 lb). Use blanched and slivered or whole roasted almonds.)
- 1 teaspoon Lemon juice (Originally 'Limbu no ras nane chamche 1' (Lemon juice small spoon 1).)
- 1/2 teaspoon Vanilla extract (Originally 'Vanilla Essence drops 45'. Converted to approx 1/2 teaspoon.)
- 1 tablespoon Butter (Quantity estimated for greasing the tray. Originally 'Makhnu khap mujab' (Butter as needed).)
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Instructions
- 1Generously grease a baking sheet, marble slab, or large plate with the butter. If using raw almonds, lightly roast them in a dry pan for a few minutes until fragrant, then set aside.
- 2In a heavy-bottomed pan over medium heat, combine the sugar and lemon juice. Cook, stirring constantly, until the sugar melts completely and turns into a golden amber liquid (caramelized). Be careful not to burn it.
- 3Once the sugar is caramelized, quickly stir in the almonds and vanilla extract. Immediately pour the mixture onto the prepared greased surface. Spread it out thinly if desired. Allow it to cool completely until hard and brittle, then break into pieces to serve.
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