Laurel, the maven behind the acclaimed Sweet Laurel Bakery, is basically a dessert sorceress. Her recipes are made with simple ingredients, are easy to follow, and always turn out bomb AF. Last time we hung out with our favorite sweetheart, she brought over a finished tray of this toffee and we basically had a religious experience after the first bite.
If you love someone, you might consider making them this recipe as a little holiday gift. A handmade, sweet thank you is timeless– although we do recommend storing the toffee in the fridge or freezer until serving so that it’s as snappy as can be!
PALEO TOFFEE:
| INGREDIENTS |
1 cup Grass-Fed Butter
1 cup Maple Syrup
1 tablespoon Vanilla Extract
2 cups Coarsely Chopped Almonds, divided
½ cup Chocolate Chips (recipe below)
| ASSEMBLY |
1 | Melt butter and maple syrup in saucepan over medium to high heat, coming to a soft boil. The bubbles will be a deep brown.
2 | Remove from heat and stir in vanilla extract, then ½ of the almonds. Pour onto a baking sheet lined with parchment paper.
3 | Top with chocolate chips. After two minutes, spread chocolate chips evenly over toffee. The chips will be melting.
4 | Top with remaining almonds and put in refrigerator until nice and firm. Break into small pieces and enjoy!
HOMEMADE CHOCOLATE CHIPS:
| INGREDIENTS |
4 ounces Unsweetened Baking Chocolate (100% cacao)
1 tablespoon Maple Syrup (or more depending on how dark you like it)
| ASSEMBLY |
1 | Break baking chocolate into one inch pieces and place in thick saucepan or double boiler.
2 | Melt baking chocolate over a very low heat. When melted, add maple and stir.
3 | Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches.
4 | Place parchment in freezer. Once hardened break off pieces and use as needed. Store in freezer.
