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!
Servings: 32 pieces
Calories: 71kcal
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
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: 1piece | Calories: 71kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 49mg | Potassium: 73mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 48IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.2mg