Toffee is an amazing candy, great for toppings—but you may find you've eaten it all before you've had a chance to top your homemade ice cream!
INGREDIENTS | YIELD: ½ POUND
- 2 cups sugar
- 2 cups butter
- 1 teaspoon sea salt
- 1 teaspoon almond extract
- 1 tablespoon vanilla extract
- ¼ teaspoon baking soda
Cover a cookie sheet in aluminum foil and coat foil with a light layer of butter.
In a large, heavy-bottomed pot, melt the sugar, butter, and sea salt, stirring constantly just until it comes to a boil. Keep it at a boil while continuing to stir over medium heat, until the mixture turns a deep amber color and the temperature reaches 300°F.
Remove immediately from heat and add extracts. Be careful—the toffee will bubble and steam. Once it calms down, add the baking soda while stirring vigorously.
Pour immediately onto your prepared cookie sheet. Allow to cool and set for at least 2 hours, break into pieces, then store in an airtight container.
Make It Nutty
Feel free to add in your favorite toasted nut to make it even more flavorful. Almonds, pecans, and walnuts make wonderful additions, or try pistachios for a pop of color and an unexpected burst of flavor.