I have been cooking a ton lately, but everything has been so healthy I was craving something that was decadent and blog worthy. Even though I have been trying to cook healthier I can not and will not ever give up sugary, decadent delights such as this Orange Scented White Chocolate Toffee.
The base is the same that I use for my original toffee which is butter, sugar, almonds and vanilla, however in this case I use orange extract in place of the vanilla extract. The orange extract I use is Nielsen-Massey’s Orange Extract, which you can find on Amazon here. I find this extract lends the toffee a mild orange flavor without tasting artificial.
There are still many delicious healthy recipes to be posted, but as with everything in life there needs to be some balance and this Orange Scented White Chocolate Toffee brings balance into my life – well this and Proseco. 🙂
Orange Scented White Chocolate Toffee with Almonds
1 cup butter
1 cup white sugar
1/3 cup coarsely crushed dry roasted, salted almonds – chopped
2 tsp. orange extract
1 12 oz. package of white chocolate chips
In a medium non-stick saucepan, combine the butter and sugar. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes an amber color, and the temperature has reached 290 degrees F. Stir occasionally.
While the toffee is cooking, cover a bread pan with parchment paper and lightly spray with non-stick cooking spray.
As soon as the toffee reaches the proper temperature, add 1 1/2 T. of the almonds and all the orange extract to the mixture. Pour it into the bread pan and let cool.
Let the toffee cool for about 15 minutes and then break it apart into rough pieces. Now you might ask, “why not put the chocolate on first?” The problem with this is that the chocolate breaks apart into pieces and doesn’t adhere to the toffee, which is why you should break the toffee apart and then dip into chocolate.
Put half of the white chocolate chips in a microwave safe bowl and microwave in 30 second increments until melted. Make sure to stir them after each 30 seconds. Mine took 1 minute to melt in my microwave. Pour or dip the the toffee pieces into the chocolate and sprinkle with half of the remaining almonds. Put the toffee in the refrigerator to set for about and hour. After the first side has set, turn the toffee over and melt the other half of the chocolate chips as noted above. Do the same thing to the other side of the toffee and return to the refrigerator to set up for another hour.
I store my toffee in tupperware. It lasts well for about a week in the refrigerator and makes about 16 – 20 good size chunks.