Don’t let the name scare you.
Or the fact that this recipe requires a candy thermometer.
It came out perfectly with the very first batch. I lowered the spice factor a notch to make it a little more “family friendly” but think I could easily bring it up to full heat next time.
There was barely a bite using half of the chipotle pepper. [As a heads-up, I’ll be sharing the full-heat version with family on Christmas Eve and Christmas Day!]
So very buttery. And sweet despite the dark chocolate topping. The printable recipe is below.
- 1-1/4 cups unsalted butter
- 1 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/3 cup water
- 1 tablespoon light corn syrup
- 1/2 teaspoon salt
- 1 tablespoon chopped chipotle pepper plus 1 tablespoon adobo sauce from can
- 2 cups natural almonds with skins, coarsely chopped
- 1 cup dark chocolate chips
- Melt butter in a 3-quart saucepan over medium-low heat.
- Add granulated sugar and next 4 ingredients; cook until sugars dissolve, stirring constantly.
- Attach candy thermometer to pan. Increase heat to medium; add chopped chipotle pepper and sauce.
- Cook, stirring often, to a gentle boil 10 minutes.
- Add almonds and continue boiling, stirring until thermometer reaches 290 degrees.
- Remove from heat and carefully pour contents into a buttered jelly roll pan, spreading to 1/4-inch thickness.
- Sprinkle with chocolate chips and let stand for 2 minutes; spread chocolate using offset spatula.
- Cool until toffee hardens and break into pieces.