Killer Chocolate Almond Butter Toffee
No need to lie. This recipe is a time suck so use the downtime for laundry or binge-watching a new show. And be sure the recipient is toffee-worthy. It’s mind- blowingly delicious.
1 1⁄2 cups sugar
1 cup brown sugar
6 tablespoons cannabutter*, divided use
4 tablespoons unsalted butter
1 teaspoon kosher salt
3⁄4 cup heavy cream
1 teaspoon pure vanilla extract
22 ounces bittersweet chocolate
1 1⁄2 cups salted roasted almonds, chopped
In a heavy-bottom saucepan, melt sugars with 4 tablespoons cannabutter, unsalted butter and salt. Bring to a boil, lower heat to medium, whisking to combine the sugar and fats until thermometer registers 300 F or mixture is golden brown. Stir in cream and vanilla extract.
Working quickly, pour the mixture onto a silicone-lined sheet pan and spread thinly. Let set, about 30 minutes.
Place half of the chocolate in a double boiler and add 1 tablespoon cannabutter to temper. Stir to melt; use a spatula to thinly cover the toffee. Sprinkle and lightly press half of the almonds onto the chocolate and toffee.
Let the chocolate set, about 1 to 2 hours. Carefully loosen toffee and gently flip over. Repeat process.
When the chocolate surface is set, break toffee into bite-sized pieces. Package in air- tight tins or fill clear cellophane bags. Keeps up to 3 weeks. Makes 2 pounds, about 12 mg THC per 2-ounce serving.
*Watch Jeff Danzer, The 420 Chef, make cannabutter