Hooray for chocolate! We were so happy that this week's recipe for Tuesday's with Dorie was Chocolate-Covered Toffee Breakups. We had been eyeing this recipe. I'll admit we are on candy overload at my house right now with all of the leftover Halloween candy. But, one can never have too much candy or chocolate.
These were so easy to make. We started by toasting the almonds. The recipe calls for 2 cups, about 8 oz. We bought an 8 oz bag and only came out with about 1-3/4 cups. In the end it was fine though. We used 3/4 cup on the toffee and divided the rest in half and had plenty to go around.
While the nuts were cooling we made the toffee. It was so fun to watch it boil and caramelize. You could really see if start to ball and thicken. You really did have to move fast when spreading it on the sheet pan, it hardened as fast as we were spreading it. Once it cooled we flipped it. We used a large baking sheet instead of large cutting boards, because our cutting boards didn't quite cover the pan. The baking sheets worked perfectly in their place.
Once it set we found it was very easy to cut and break apart. This is a delicious treat that we will definitely make again. It would package up great as gifts. If you would like to try this recipe it can be found on page 402 of Dorie Greenspan's book, Baking Chéz Moi.