Meet Jonathan Grahm of Compartes Chocolatier
- 1 pound unsalted butter (preferably Plugrá)
- 1 cup white sugar
- 1 cup brown sugar
- 1 Tbsp. corn syrup
- 1 1/2 to 2 cups raw almonds , chopped finely or ground loosely (with skins on)
- 2 tsp. vanilla extract or 1 vanilla bean (scraped or split so the seeds will come out inside the toffee)
- 1 tsp. salt
- Fleur de sel , for finishing (optional)
- Melted chocolate , for dipping (optional)
Add vanilla (if adding vanilla beans, you must fish them out when you pour the toffee before it cools) and add the salt. Stir quickly. Pour the mixture out onto a marble slab that has been greased with butter, or grease 2 rimmed baking sheets (10" x 15" or around that size). Smooth out the toffee to 1/4-inch thickness. After about 5 to 10 minutes, you can score the toffee with a knife in order to break it up later. Using hot water and wiping the knife clean after every slice can help in scoring the toffee. You may now let the mixture cool. When cool, you can sprinkle with a dash of fleur de sel (French sea salt), break them up and wrap them in cellophane or an airtight container to maintain the freshness.
Alternatively, dip into tempered chocolate (which can be made by melting down your favorite chocolate in a double boiler). Dip toffee pieces fully in the chocolate (which will keep the crunchy freshness of the toffee for much longer), sprinkle each piece with fleur de sel to finish or roll them in freshly toasted nuts (we prefer almonds, but any will do).