Milk Chocolate Toffee
Daniela Weiner grew up in Austria’s Tyrolean mountains—a land of legendary snowscapes and kitchens scented with vanilla and cinnamon. As a child Weiner baked with her grandmother, then went on to train in Chicago before moving to Traverse City where she’s cultivated a loyal following. Try her toffee, then devour more of her decadent holiday recipes.
Daniela's Tips: This may sound like a very complicated and scary recipe but it's really easy once you get the hang of working with the candy thermometer and hot sugar. Do not walk away from the boiling sugar... I know from experience the second you turn your back on the pot, it will burn. You will need a candy thermometer and a heatproof spatula for this recipe. Buy a digital thermometer, which is a lot easier to work with since you can set an alarm at the desired temperature.
- 2 cups sliced almonds, divided use
- 8 ounces unsalted butter
- 12 ounces granulated sugar
- 4 ounces honey
- 1/2 cup warm water
- 1/2 teaspoon kosher salt plus more for garnish
- 1/2 teaspoon baking soda
- 8 ounces semisweet chocolate chips