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Brandini Toffee

This fantastic recipe is courtesy of Leah Post and Brandon Weimer of Brandini Toffee.

  • yield: Makes about 2 pounds

Ingredients

  • 1/4 pound whole almonds
  • 3 cups (6 sticks) salted butter
  • 3 cups sugar
  • 1 pound Guittard French vanilla dark chocolate

Directions

  1. Step 1

    Preheat oven to 350 degrees. Spread almonds evenly on a baking sheet and transfer to oven. Roast until almonds are dark and fragrant, but not burned, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.

  2. Step 2

    Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes.

  3. Step 3

    Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly to cover. Let cool until toffee is slightly hardened, but still tacky. Run a knife along the edges of the baking sheet to make toffee easier to remove.

  4. Step 4

    Meanwhile, in a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour melted chocolate over toffee, spreading evenly to cover. Sprinkle over coarsely ground almonds, pressing down with offset spatula. Transfer to refrigerator until toffee is set, about 1 hour.

  5. Step 5

    To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces; keep refrigerated until ready to serve.

Source
The Martha Stewart Show, February Winter 2008

Reviews (37)

  • 10 Dec, 2011

    Great recipe, so easy and so good! The only time I've ever had problems with having it separate and curdle was when I tried making it on an electric glass cook-top. When I make it on my gas cook-top, it turns out perfect every time.

  • 19 Oct, 2011

    I just made this recipe and it turned out wonderfully. There were no problems with the toffee misbehaving. I agree with some of the other reviews in that the key to success is in the details: using premium quality ingredients and stirring gently but constantly, and I do mean constantly, until the toffee reaches temp. I used turbinado sugar, unsalted organic butter and a 1/4 tsp of sea salt.

  • 5 May, 2011

    I have made this 4 times now. Each time the butter separates at last minute from the sugar and I have to throw it out. Any tips?

  • 10 Feb, 2009

    Mine didn't work. The toffee never got brown or hard. I cooked it for almost 40 minutes. I will try it again, but was disappointed in the results.

    dianneincali

  • 15 Jul, 2008

    how about ussing that new hand blender that is total metal for about 8" so there wouldn't be any part of the plastic handle touching the hot candy????anybody know where to buy it? I think Martha had a guest who used one of these on one of her shows? anybody know???ss

  • 10 Jul, 2008

    My great aunt used to make toffee with equal parts of butter and sugar. She spread the nuts on a cookie sheet (I used a piece of aluminum foil), poured the toffee over the nut, put Hershey milk chocolate bars (I used dark chocolate bars) over the hot toffee and spread it with a spatula. The toffee is probably thinner than Martha's recipe but you can eat it pretty quickly especially if you put the pan in the freezer for 5 minutes.

  • 15 May, 2008

    I made half the recipe, allowing the toffe to spread out on its own, which made it thinner and easy to eat. I used a different chocolate, but it was absolutely delicious and addictive!

  • 4 May, 2008

    In response to Bambie333.... Hey I just had the same result as you....i.e. my butter started to separate from the sugar... I was getting frustrated, but kept stirring. Mine did go back together...and the color is beautiful. Its quite hard but tasty on the spoon though. Clean up is going to be tough.. Keep stirring it took about 45 min

  • 4 May, 2008

    In response to Bambie333.... Hey I just had the same result as you....i.e. my butter started to separate from the sugar... I was getting frustrated, but kept stirring. Mine did go back together...and the color is beautiful. Its quite hard but tasty on the spoon though. Clean up is going to be tough.. Keep stirring it took about 45 min

  • 30 Mar, 2008

    This is the best candy I've ever made and I love to make candy! But, I can't seem to make it fast enough for all my friends, so I've turned them all on the brandinitoffee.com website. Now they can have it shipped directly to them in no time. What great motivated kids these are...they will go far. Kudos to them!

  • 30 Mar, 2008

    In response to Banbie333, it may be the butter you're using. Try a different brand and make sure it's not organic. On the West Coast, I use Swiss Dairy but I don't know if you have that. Be sure to stir constantly and just fast enough not to let the butter separate because once it does, it usually won't go back together. It takes a lot of patience and will take about 45 minutes of stirring. I hope you can do it! If not, you can always order from the kids!

  • 13 Mar, 2008

    HELP I tried to make this twice and both times it was a flop.I don't know what I did wrong.I have made candy in the past with no problem. both times when I got to the soft ball stage the butter separated I don't know why .Please if you have any suggestions I would Love to hear them.I can't let this beat me ! Thank you

  • 7 Mar, 2008

    I have made this toffee myself. The candy is easy to make really and OMG the taste absolutely incrediable!!!. These two young adults are a shinning example of how you can take somethng so simple as your grandmothers receipe and turn it in to a positive. Who knows where it will take these two young adults, but I assure you one thing...go make their candy, it's the best!

  • 7 Mar, 2008

    Thank you for sharing the inspiring story of these two young people! It was wonderful to hear the story of this family recipe, and how hard work and determination can take you to the top! And to the Martha Show! Thanks...oh and the toffee is yummy, too!!

  • 6 Mar, 2008

    IT was so good to see and hear a story about kids doing the right thing and learning to be contributing members of society. I am not much for cooking but went to the web site and loved the story so ordered a tin.............oh my goodness you can bet I will be ordering more. I am hooked.

  • 6 Mar, 2008

    This is proof that patience is a virtue! A recipe such as this does take patience, but if you get joy out of cooking, and have the patience, it's GREAT! If you're like me most of the time with too little time, the website ordering is easy and quick! I often need convenience and this is the way to get this great toffee without time over my stove! Thanks, Martha. And kids...what a great way to get started in business!

  • 6 Mar, 2008

    the recipe is so simple, toffee is absolutely scrumptious, but i didn't like cleaning up afterwards... I think I'm a real live Oscar the Grouch, minus the Trash Can. I'll definitely be ordering this in the future as gifts.

  • 6 Mar, 2008

    This is a great recipe. I have made it twice now. The second batch was better because I believe I was much more patient with stirring and getting it to the correct temp. I will be ordering it for future Easter and Passover gifts. Thank Martha

  • 6 Mar, 2008

    ChocolateBoy-The kids were on Martha's show last week talking about their business. I looked it up online and it's a really awesome website. Brandinitoffee.com It's a really neat story about the kids' business as well. You can order the candy from their website.

  • 6 Mar, 2008

    I made a batch yesterday and it came out great. My girlfriend loved which means "No more See's" Thanks Brandini, the recipe is great!

    TatrrSam, you said you can order it. Where can i order this stuff?

  • 6 Mar, 2008

    I teach children and needed a lesson in patience, so I had them make this easy recipe, and it turned out wonderfully!! The toffee was delicious, and the children learned the value of waiting and stirring and basically doing things in the right time. Thank You Martha!! And also thanks to these kids for coming on your show!!

  • 6 Mar, 2008

    my boys and I tried the recipe after seeing the show - they really liked seeing the young man making candy! It was a long process and i'm grateful for all the hints below. It was sooo good when we finished. Totally worth it and absolutely terrific with rich vanilla bean ice cream.

  • 6 Mar, 2008

    This toffee is soooooo good! I made a batch yesterday with my daughter and the toffee is all gone! This recipe is definitely on my holiday candy making list. But I like the easier way of getting it; ORDERING IT!!

  • 5 Mar, 2008

    Great recipe! Had fun making this with my son who just loooves toffee and had even more fun eating it. What a great treat to serve at a dinner party. Will definitely try this one again very soon. Thanks!

  • 5 Mar, 2008

    I just made this delicious toffee again, only this time I tried it with walnuts. Very tasty. Maybe the toffee kids should try it!

  • 5 Mar, 2008

    Kudos to both of you!!!!! This toffee is simply the best I have ever had. Stirring slowly, watching the cooking temerature and being patient is truly the key in making this recipe work. It is worth it I promise!!!!

  • 5 Mar, 2008

    I tried the recipe and loved it. As with any good recipe (or great recipe in this case), you have to be patient. I will make this a family tradition.

  • 5 Mar, 2008

    Just thought about something else in controlling the heat! Are you cooking with gas or electric burners? In thinking about it, heat control is always better with gas. While I know that many don't have the resources for gas cooking, we can all work with what we have and not blame or take out our frustrations on two kids that were willing to share a great recipe with us! Hope this also helps!

  • 5 Mar, 2008

    When making this toffee, you need to be really patient. VERY PATIENT. But, you also need to stir it rapidly enough to keep the butter from separating because if it does, there is no turning back! It DOES work. Also, possibly you need to check the temperature. If you cook it too high, it won't work. All in all, there are some things that take time and practice in this life, but they are definitely worth it! It can take up to 45 minutes to stir. Hope this helps! ;0)

  • 4 Mar, 2008

    I saw the show last week and couldn't wait to try the recipe out. I just love making candy. I made the candy Sunday night and took it to work yesterday. It was a hit! I read the comment about the butter and sugar separation and this might be a help. In your first step you have to melt the butter slowly over very low heat. If the butter separates into fat it will never come back together later. Can't wait for the holidays! I have a new treat for my family and friends.

  • 4 Mar, 2008

    I just made this delicious toffee and it turned out wonderfully! Thank you for the recipe! I know what I'll be making for the holidays next year. I noticed the comments and my butter started to separate, but I was patient and kept slowly stiring and it all turned out beautifully. Maybe they were using the wrong kind of pot. I don't think a non-stick pot can be used so I used an All-Clad. Also, don't use use a high heat or organic butter. That may make a difference. Good luck to the kids!

  • 3 Mar, 2008

    This is actually a common recipe but it's the small details that can make all the difference. Be sure you're using sweet, creamy, salted butter and melting it on low heat. Stir constantly until it reaches temperature. Sugar should be granulated cane sugar. When roasting almonds, stir them around on the baking sheet a couple times. Also, ovens and climates vary so you'll want to check the almonds often and roast them to taste. Hope this helps. I've made this recipe many times - it's delicious.

  • 1 Mar, 2008

    I have an easier recipe that people expect me to make at Christmas each year. It's a cup of butter, a cup of sugar. Boil until desired color stirring constantly. (the darker the color, the more brittle) Here's the tricky part-remove from heat, put on an oven glove, add a teas of vanilla and stir with the gloved hand (it sizzles and pops.) Pour onto a buttered cookie sheet lined
    with sliced almonds. As it begins to set, you can add chopped chocolate or chips and as they melt, spread.

  • 28 Feb, 2008

    I also had trouble with the butter and sugar separating as it approached 300 degrees. I tried the recipie THREE times and had the same problem each time. Am I cooking it at the wrong temp.? Stirring too much? Not enough? I was able to drain off the separated butter, but it still doesn't seem right...

  • 28 Feb, 2008

    I also had trouble with the butter and sugar separating as it approached 300 degrees. I tried the recipie THREE times and had the same problem each time. Am I cooking it at the wrong temp.? Stirring too much? Not enough? I was able to drain off the separated butter, but it still doesn't seem right...

  • 27 Feb, 2008

    Happy Homemaker..your sugar got water/steam into it. To prevent this, wet a pastry brush and brush the sugar crystals down on the sides of the pan while the sugar mixture is boiling to temperature. Unfortunately, there is no way to fix this once it happens. Good luck! :)

  • 27 Feb, 2008

    My daughter and I are currently trying the recipe. All seemed to be going well until 20 minutes into the cooking time our butter/suger mixture crystalized and seperated. Is there any way to fix this? What did we do wrong? Thank you Happy Homemaker of 10.