Homemade Toffee Recipe

Instructions

1. Position a rack in the center of your oven. Preheat the oven to 350 degrees (F). 

2. Lightly brush the bottom of a large rimmed baking sheet with vegetable oil. Lightly grease both sides of an offset spatula with vegetable oil. Set aside until needed. 

3. Place almonds on a separate baking sheet and bake for 8 to 10 minutes, tossing halfway, until almonds are lightly golden (you don’t want dark brown spots). Cool for 10 minutes. Transfer nuts to a cutting board and roughly chop. Set aside until needed. 

4. In a medium-sized deep saucepan, combine the butter, salt, rum, water, sugars, and corn syrup. 

5. Cook over medium-heat, stirring occasionally, until the butter has completely melted. Increase the heat to medium-high and continue cooking, without stirring, until the mixture registers 300 degrees (F) on a candy thermometer.

6. Remove from heat and immediately stir in the baking soda and 1 and ¼ cups of the chopped almonds, stirring with silicone spatula until well combined. 

7. Immediately pour the toffee onto the prepared baking sheet and, using the prepared offset spatula, spread it into a 10x12 inch rectangle.