In keeping with the holiday theme I decided to come up with a Gingerbread Toffee. Like the Gingerbread Caramels in the previous post, this candy has a subtle spicy flavor that is hard to resist. Unlike the soft, chewy caramels, this toffee is crisp and crunchy with a nice creamy chocolate topping and some sliced almonds for more texture and flavor. This toffee is very buttery and sweet but the spices add a nice contrast and a little heat to the mix. Here is how you can make your own:
4 sticks butter
2 cups white sugar
1/4 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground black pepper
2 cups semi sweet chocolate chip (can also use bittersweet chocolate)
1 cup sliced almonds (can also use chopped pecans)
Cover a baking sheet with aluminum foil and spray with Pam. Set aside.
In a large (4 quart) heavy bottom pan, melt the butter, sugar and salt over medium heat stirring constantly. Let the mixture come to a steady boil and continue to cook the mixture without stirring until it reaches 285-300 degrees on a thermometer.
When the mixture reaches the correct temperature carefully and quickly stir in the cinnamon, ginger, nutmeg, cloves, allspice and pepper until well combined.
Pour mixture into the prepared pan. Let candy set for a minute then sprinkle all over with chocolate chips.
Let the chocolate set for a minute or two and using an offset spatula, spread the chocolate in a thin even layer over the toffee. Sprinkle the sliced almonds over the chocolate, pressing slightly.
Place toffee in refrigerator to chill until set. Break into pieces and store in an airtight container.