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5
from 1 vote
Gingerbread Toffee with Almonds
Gingerbread Toffee with Almonds is a sticky delicious treat that will give your jaws a workout and your tastebuds a flavor explosion!
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Candy, Christmas candy
Cuisine:
American
Servings:
32
pieces
Calories:
71
kcal
Author:
Renee Goerger
Ingredients
4
tablespoons
butter
I use salted but use unsalted if you prefer
1¼
cups
granulated sugar
¼
cup
brown sugar
¼
cup
dark molasses
¼
cup
corn syrup
1½
cup
raw
slivered almonds
1½
teaspoons
ginger paste
1
teaspoon
ground cinnamon
⅛
teaspoon
allspice
pinch
salt
1
teaspoon
pure vanilla extract
1
teaspoon
baking soda
heavy duty foil
9" x 13" baking pan
baking spray
US Customary
-
Metric
Instructions
Prepare a 9" x 13" pan by lining with heavy duty foil and spray with baking spray. Set aside.
In a medium, heavy bottom saucepan, melt the butter over medium/high heat.
Stir in the sugar, brown sugar, corn syrup, and molasses and continue stirring for at lease 5 minutes until the sugars have all dissolved.
Stir in the almonds, ginger paste, cinnamon, allspice and salt.
Continue stirring frequently for an additional 5-7 minutes.
Remove the pan from the heat and stir in the vanilla and baking soda.
Working quickly, spread the toffee evenly into the prepared, foil lined baking pan.
Cool for 20 minutes and then place the toffee in the fridge to harden (at least 30 minutes).
Lift the toffee from the pan by grabbing the foil.
Remove the foil from the toffee and cut into your desired shapes.
Serve cold or at room temperature.
If serving cold, it will be more brittle. If serving at room temperature it will be softer and chewy.
Notes
Store candy in an airtight container a cool dry place.
Nutrition
Serving:
1
piece
|
Calories:
71
kcal
|
Carbohydrates:
15
g
|
Protein:
0.1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.4
g
|
Trans Fat:
0.1
g
|
Cholesterol:
4
mg
|
Sodium:
49
mg
|
Potassium:
73
mg
|
Fiber:
0.2
g
|
Sugar:
14
g
|
Vitamin A:
48
IU
|
Vitamin C:
0.2
mg
|
Calcium:
11
mg
|
Iron:
0.2
mg