Toffee is oddly very easy to make. And it’s pretty delicious! Plus I figured, why not make another candy bar vegan? So I made Heath Bars. And they’re absolutely delicious! You get the crunch of the almonds with a sweet chocolate flavor accompanied by the sweet and ever so slightly savory crunch of the rich toffee.
This recipe is modified from Mark Bittman’s How to Bake Everything.
Ingredients:
1 1/2 c granulated sugar
1 c vegan butter
1/3 c water
1 tsp salt
1 tsp vanilla extract
1 c chocolate
1 tsp coconut oil
1/2 c toasted almonds
Directions:
If you need to toast your almonds, spread them out on a baking sheet and bake them at 300 degrees F for about 15 minutes
Take them out, let them cool, and chop them up
Line an 8x8 inch pan with parchment paper leaving enough overhang on two sides
Spray the parchment paper with cooking spray or cover the parchment paper with vegan butter, set aside
In a heavy bottomed saucepan, combine the sugar, butter, water, and salt
Place the saucepan on the stove over medium heat
Make sure your candy thermometer, bowl of water, and pastry brush are close by
Stir the sugar and butter mixture until it’s fully melted and begins to boil
Place your candy thermometer in the pan making sure it doesn’t touch the bottom of the pan
Wipe the sides down with the water and pastry brush until there are no more sugar crystals on the sides of the pan
Bring the mixture to 300 degrees F
Once the toffee has reached 300 degrees F, take it off the stove
Add in the vanilla and stir (be careful, the mixture will bubble and sizzle a little)
Then pour the toffee into the prepared baking sheet
Leave the toffee out on the counter until it hardens
Melt the chocolate and coconut oil over a double boiler, or in a microwave heating it up for 30 seconds, mixing, and repeating until it’s completely melted
Cut the toffee into whatever sizes you want (they’re probably going to break into whatever sizes they want)
Line a baking sheet with parchment paper, wax paper, or a silicon baking mat
Dip the toffee pieces into the chocolate with a fork, and place it on the baking sheet
Sprinkle some chopped almonds on top, and let the candy set for about 20 minutes in the fridge
Enjoy and keep the candy in an airtight container for up to a few weeks