Chipotle-Chocolate Toffee

This candy has an awesome flavor surprise--not for the fainthearted.

Yield: 1 1/4 lb.
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Ingredients

  • 1 1/4 cups unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/3 cup water
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon salt
  • 1 tablespoon chopped chipotle pepper plus 1 tablespoon adobo sauce from can
  • 2 cups natural almonds with skins, coarsely chopped
  • 1 cup dark chocolate or semisweet chocolate morsels

Preparation

  1. Melt butter in a 3-qt. heavy saucepan over medium-low heat. Add granulated sugar and next 4 ingredients; cook until sugars dissolve, stirring constantly. Attach candy thermometer to pan. Increase heat to medium; add chopped chipotle pepper and sauce. Cook, stirring often, at a gentle boil 10 minutes. Add almonds, and continue boiling and stirring for 10 minutes or until thermometer registers 290°.
  2. Remove from heat. Carefully pour candy onto a buttered jelly-roll pan; spread candy to 1/4" thickness. Sprinkle with chocolate morsels. Let stand 2 minutes or until chocolate melts; spread chocolate using an offset spatula. Cool until chocolate hardens. Break toffee into pieces.
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