Step-by-Step Guide to Making Cinnamon Almond Toffee.

Make toffee from scratch! Candy making, the old fashioned way, is simple as long as you have the right instructions, patience, tools, and ingredients. 

I hope you brought your sweet tooth with you today. I’ve been waist deep in toffee all week and I’m thrilled to share some toffee with you. Including lessons, how-to’s, tricks, mistakes, and everything in between. It’s a toffee kind of November.

A simple blend of sugar and butter, toffee is my hard candy of choice. Well, unless we’re talking these–> am I 5 years old? I love those. Unlike hard-as-ice brittle, toffee softens when sucked or chewed. That’s the best part about it! And there are many ways you can flavor toffee. Cinnamon, vanilla, nuts, top with chocolate, or just make it au naturel.

In the kitchen this week, I made three types of toffee. About 189758934754 different times. My stove (and sanity) need a break. Everyone at my event today can taste test the pounds of toffee taking over my counter– there’s a ton. But let’s focus on the cinnamon almond version. It’s my favorite one.

Along with the recipe, I’m sharing quite a few step-by-step photos. When it comes to candy making, step-by-step visuals are just as imperative as the recipe itself. There is NO room for error when making a candy like toffee. Old-fashioned, authentic toffee. I really want you to make this! I really want you to challenge yourself and become comfortable using a candy thermometer and cooking candy from scratch on the stove-top. Not just for obtaining the finished product, but for the experience. The pleasure of making something so timeless. Something you can pass down to future generations. And obviously, something that tastes SO UNBELIEVABLY GOOD from scratch.

Continue reading:Step-by-Step Guide to Making Cinnamon Almond Toffee.

© Sally’s Baking Addiction 2012

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