Brownie Brittle Almond Toffee

Ingredients
- Salted Caramel Brownie Brittle
- Sugar 250 grams or 1 ¼ cup
- Butter 113 grams or ½ cup
- Salt 2 grams or ½ tsp
- Sunflower Lecithin 2 grams or ¼ tsp
- Water 60 grams or ¼ cup
- Almonds, whole 100 grams or ¾ cup
- Almonds, chopped 140 grams or 1 ½ cup
- Dark Chocolate, chopped into pieces 150 grams or 1 cup
- Equipment:
- 9x13” sheet pan with raised edges
- Parchment paper
- Cooking spray
- High heat spatula or wooden spoon
- Candy thermometer
- Heavy duty thick bottomed pot
Instructions
- 1. Line a 9x13 “ sheet pan with a piece of parchment paper.
- 2. Place squares of almond brownie brittle on the tray, covering the bottom. Set aside.
- 3. In a heavy duty, thick bottomed pot, combine: sugar, butter, salt, sunflower lecithin, and water.
- 4. Cook on medium heat until all sugar has dissolved and butter has melted. Increase heat to high.
- 5. Cook until temperature reaches 308F-310F. This takes approximately 18 minutes. Turn off heat.
- 6. Add whole almonds, stir briefly until combined.
- 7. Pour toffee directly on top of brownie brittle squares. Spread it into an even layer.
- 8. Top with dark chocolate. Let chocolate sit for two minutes before touching.
- 9. Spread dark chocolate into an even layer on toffee.
- 10. Top with chopped almonds.
- 11. Cool completely. Break into pieces.
- 12. Store in an airtight container.
- Additional Notes:
- - Sunflower lecithin can be replaced by soy lecithin. Both of these can be found on Amazon or at a local health food grocery store (Sprouts, Whole Foods, etc). The lecithin is to keep the toffee from separating.
- - Dark chocolate chips may also be used in place of chopped chocolate.
- - Toffee is best after 24 hours of sitting to let the sugar crystal structure set up and become “melt in your mouth.”
- Don't forget to share your creations! Tag @browniebrittle