Honey & Almond Butter Toffee

This Honey and Almond Butter Toffee were what I call a happy mistake. I was experimenting in the kitchen, and this was an instant hit.

I try to make my desserts and treats. That way, I know what’s in them and don’t have to worry about any unnecessary ingredients. This recipe uses just two ingredients and takes minimal effort to make. Then, the magic happens in the pot.

Honey

Honey is touted as a healthier alternative to sugar. But if you read my blogs (Part 1 & Part 2) on honey, you will know that the heating process degrades any health component. And, sugar is still sugar, even if it is natural. But we are now in the land of treats and desserts, so as long as we are responsible about eating it in moderation, there is no reason not to enjoy this delicious treat.

Almonds

Almond butter is easy to make (as are all nut butters) and tastes fantastic in this combo. Almonds are also popular as they are little nuggets of nutrition. Rich in Vitamin E, Manganese and Magnesium, they take this treat from being all about sugar and make it ever so slightly more nutritious. Also, as you are not heating the almond butter (just mixing it with cooled honey), the nutrients aren’t broken down.

Safety

If the kids are helping, please ensure they are carefully supervised – especially while the honey is being prepared.

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Honey & Almond Butter Toffee

A simplified toffee recipe using just two ingredients!

Course Dessert, Treat

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 2 minutes

Resting Time 2 hours

Total Time 2 hours 12 minutes

Servings 16

Calories 84kcal

Equipment

• Candy Thermometer optional
• Saucepan deep
• Spoon
• Electronic Scale
• Parchment Paper optional
• Loaf Pan or flat dish

Ingredients

• 150g Honey
• 150g Almond Butter
• Coconut Oil for greasing

Instructions

• Line dish with parchment paper or lightly grease with coconut oil
• Place honey in sauce pan with candy thermometer and set heat to medium
• Allow honey to boil until it reaches 120˚C

  - no candy thermometer - no problem. have a cup of cold water handy. When the honey is boiling, drop some (just a drop) into a cup of cold water, if it makes a ball and sinks then it’s ready
• Remove from heat and allow to cool for a bit (±1min)
• Add almond butter to the pot and stir until the mixture becomes toffee like and forms a ball (2-3min)

  - you should be able to handle the mixture without it sticking to your fingers
• Place mixture in the loaf tin or dish or your choice

  - you may have to bang the tin/s on the counter to level out the mixture
• Leave to cool for about an hour, then cover and refrigerate for 1 - 2 hours
• Remove from fridge, cut into toffee size blocks and serve (can be individually wrapped in parchment or wax paper for gifting)

Notes

Substitutions: Use a nut or seed butter of your choice. (Different nut and seed butters have different textures. End results - taste and texture - may vary)

More Flavour: Add choc chips, chilli flakes, dried orange rind, botanicals, ginger, vanilla, course sea salt, whole nuts… you decide.

Storage: Store in airtight container, in between layers of parchment or wax paper. Keep refrigerated for up to 3 weeks. (It sets more & gets better the longer you leave it in the fridge)

Nutrition Note: Remember this is a treat and should be eaten sparingly and mindfully.

A Word on Honey: Honey heated to 40˚C – 50˚C no longer has any healthy enzymes and is therefore just a sugar. For this particular recipe, you may want to use a cheaper brand that may have been pasteurized. It is always prudent to check that the honey you purchase is sustainably sourced and from a local supplier.

Some cheaper brands are blended with substances that are called adulterants and should be avoided. Adulterants include substances like high-fructose corn syrup, molasses, flour and starches.

Hives that are kept in unsavoury conditions require antibiotics and fungicides and may contain contaminants like pesticides and pollutants or even thinned out with water.