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I’ve been debating whether or not to share this recipe for an entire week.

Do you ever do that with new recipes you’ve come up with? Struggle with the decision to share it or keep it as a secret recipe to yourself?

I haven’t ever had such a hard time with a recipe as I’ve had with this one. But it turned out better than I thought it would.

I knew I couldn’t keep it a secret for long.

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This vegan toffee tasted spot on: buttery, rich, sweet and salty.

And while making toffee seems like such a hard thing to do, it’s actually really easy. You just need to have the time to get it cooked to the right temperature and the rest will take care of itself.

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Just remember I warned you to use a candy thermometer and don’t go by the color like I did.

Yours will probably turn out even better than mine if you do things the right way.

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Put Earth Balance, sugar, water, and salt in a saucepan and heat on medium high heat until melted.

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Bring to a boil and let cook until mixture reaches a hard crack stage (about 290-300 degrees).

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Nick and I have made regular (non-vegan) toffee as Christmas gifts the past two years and have found that going by the color is better than the temperature. We burned our very first batch, but again – the temperature is the best way to do it! Just make sure you’re also paying attention to the color and smell of the candy.

This part will take 10-15 minutes.

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Once your toffee is to the right temperature (or color), take off the heat and stir in the vanilla.

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The mixture will bubble up quite a bit when you stir in the vanilla – that’s okay!

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After the vanilla is mixed in, pour your toffee onto a parchment lined baking sheet and spread out into an even layer.

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Let the toffee sit 20-30 minutes or until hardened.

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Heat chocolate in microwave and spread onto toffee.

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Once the chocolate has set, break toffee into bite size pieces.

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Chocolate Covered Toffee – Vegan!

  • 1 cup Earth Balance
  • 1 cup sugar
  • 1/4 cup water
  • 1 tsp sea salt
  • 1 tsp vanilla
  • 1/2 cup dark chocolate chunks
  1. Put Earth Balance, sugar, water, and salt in a saucepan and heat on medium high heat until melted.
  2. Bring to a boil and let cook until mixture reaches a soft crack stage (about 285 degrees). This will take 10-15 minutes.
  3. Once your toffee is to the right temperature (or color), take off the heat and stir in the vanilla. The mixture will bubble up quite a bit when you stir in the vanilla – that’s okay!
  4. After the vanilla is mixed in, pour your toffee onto a parchment lined baking sheet and spread out into an even layer.
  5. Let the toffee sit 20-30 minutes or until hardened.
  6. Heat chocolate in microwave and spread onto toffee.
  7. Once the chocolate has set, break toffee into bite size pieces.
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This isn’t just any old almond brittle.

This is almond brittle you make in the microwave.

No lie!

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You don’t need to stand over the stove or watch a candy thermometer or worry about scalding yourself with boiling sugar.

And even better than that? It takes less than 10 minutes to make.

 

Microwave Almond Brittle

Slightly modified from Microwave Peanut Brittle from the Blue Eyed Bakers

1 ½ cups raw almonds
1 cup sugar
½ cup light corn syrup
¼ teaspoon of salt
1 tablespoon butter
1 teaspoon vanilla extract
1 ¼ teaspoons baking soda

Line a baking sheet with parchment paper.

In microwave-proof bowl (I used my large glass Pyrex measuring bowl), combine almonds, sugar, corn syrup and salt, then microwave for about 4-5 minutes, until the mixture is bubbling very vigorously. You can stir midway through cooking if you like.

Take out and stir in butter and vanilla, then put the mixture back in the microwave until it turns light gold color, about 2-3 minutes more. Remove and add baking soda to mixture and stir (the mixture will foam up at this point – that’s good!).

Quickly pour onto the baking sheet. Either tilt baking sheet side to side or take spatula/spoon and spread brittle as thinly as possible, then let stand until cold and hard – about 1-2 hours. Break up and enjoy!

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Our brittle only took about an hour to harden up, and we were so happy that it came out so well!

Crispy and buttery and everything brittle should be. Everyone loved having this treat in their Christmas baskets this year.

I was just sad we didn’t make a batch for ourselves ; )

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