- 1 pound butter (salted)
- 2 cups sugar (raw preferred)
- 1/2 teaspoon sea salt
- 6 tablespoons water
- 1 1/2 cups candied ginger, diced
- 1 1/2 cups almonds, toasted and chopped
- 1 cup chocolate chips (optional)
- Mix first 4 ingredients in a large skillet (cast iron is preferred) and stir constantly over medium high heat to boiling. Boil and stir until mixture turns a toasty brown and bubbles release steam when they “pop”, approximately 10 minutes.
- Keeping the mixture on medium high heat, quickly add ginger and almonds and stir to thoroughly combine. Remove from heat and pour onto non-stick surface. Use a large spoon to flatten the toffee. Let cool at least 10 minutes.
- If desired, sprinkle chocolate chips over toffee after it has cooled slightly but is still warm enough to melt the chips. As chocolate melts, spread it evenly over the surface to coat.
- Note from Sarah:
The recipe could easily be halved for the home cook. Just cut it down the middle. As it is, it makes about 2 lbs. of candy. After it has cooled, break the toffee, with your hands, into pieces the size you want. It will keep in an airtight container several weeks, though it never lasts that long!
Recipe compliments of Sarah Hart, Alma Chocolate