I decided that this year, I was going to send cute holiday cards to my friends. It made sense at the time-I wanted to make sure my friends and family had my new address here in Washington, DC. And of course, because I am some sort of overachieving masochist, I decided it would be cute to include little bags of homemade toffee.
|Waiting patiently for the toffee to cool down|
|And a beautiful close up…|
- Line a large rimmed baking sheet with parchment paper, and spray with the nonstick cooking spray.
- Combine butter, sugar, tapioca syrup, water, and salt in a medium saucepan and attach a candy thermometer. Put the pan over medium heat and cook, stirring frequently with a wooden spoon. When the mixture reaches 300 degrees Fahrenheit, remove from heat. The toffee should be dark amber in color.
- Stir in the toasted almonds.
- Pour the mixture onto the prepared baking sheet, and use a heatproof spatula to spread it out to 1/4 inch thickness. Be very careful–the toffee is hot!
- Let the toffee cool for about an hour. If the toffee looks too greasy after cooling, blot the toffee with a paper towel. Break or chop the toffee into chunks.