June's Secret Recipe Club - Chocolate Almond Pretzel Toffee

Time for another month of the always-fun cooking challenge, the Secret Recipe Club!

I was overly excited when I received my assignment... one... because it was a new-to-me blog... and two... because it was the blog of a teenage girl named Erika... hence the name of her blog, The Teenage Taste! I was immediately impressed! I wish I was that talented at that age. I searched through tons and tons of recipes that I want to try... like her Spiced Carrot Cake Smoothie, Gooey Red Velvet Butter Cookies, and Butterfinger Rice Krispy Treats ... but ultimately I decided on her Chocolate Almond Pretzel Toffee. I wanted to use my new candy thermometer since the recipe said to let the toffee reach 285 degrees F. Plus, I can never pass up toffee. I knew it'd be delicious!

And it was! 

Sweet and salty just like I love. 

It reminds me of my Saltine Toffee, except using pretzels instead of saltine crackers, almonds instead of pecans, and no toffee bits. And it was a bit harder. I think I was accurate on getting it to 285 which is a soft crack, but I would have liked the caramel a tad softer. But still delicious, crunchy and all.

Chocolate Almond Pretzel Toffee

ever-so-slight adapted from The Teenage Taste

• 1 and 1/2 sticks unsalted butter
• 3 tbsp water
• 3/4 cup granulated sugar
• 1/4 tsp salt 
• 1 tsp vanilla extract
• 35 mini pretzels
• 2/3 cup milk chocolate chips
• 1/2 cup roasted almonds, chopped
• a pinch or two of sea salt, for topping

Place butter, water, sugar, and salt in a saucepan and heat on medium-high heat until melted. Bring to a boil and let cook until mixture reaches a soft crack stage (approximately 285 degrees), when it reaches a light caramel color. Remove toffee from heat and stir in vanilla extract.

Line pretzels close together in a single layer on top of a parchment-lined baking sheet. Pour the toffee over the pretzels and spread evenly. Let the toffee sit for at least 20 minutes or until hardened.

In a small microwaveable bowl, heat the chocolate chips in the microwave for a minute, stirring occasionally. Spread onto the hardened toffee. Top with chopped almonds and sprinkle with sea salt. Leave at room temp or refrigerate until chocolate has set. Break into pieces and store in an air-tight container at room temp.

Printable Recipe

Now I've got a great new toffee recipe, and a great new blog to follow :) 

Linking up here.

Peace, and bacon grease!