Easy Toffee Candy
By chef Jan Tomanec
Crispy cookies made from caramel and butter. A sweet temptation that melts on the tongue.
- 20 min
- total
- Medium
- level
5 min prep · 15 min cook
What you will need
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Caramel Biscuits 50 g -
Sugar 37.5 g -
Chocolate 25 g
-
Butter 25 g -
Almonds 15 g
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be turning them into cookies in a moment 🍪✨
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Arrange the cookies. Arrange the cookies evenly on a baking sheet lined with baking paper.
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Chop the almonds. Coarsely chop the almonds.
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Prepare the caramel. In a saucepan over medium heat, dry-melt the sugar and let it caramelize.
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Whisk in the butter. Once the sugar has melted, carefully whisk in the cold butter.
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Pour over the caramel. Pour the hot caramel evenly over the cookies.
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Add the chocolate and almonds. Add the chocolate and chopped almonds to the hot caramel and let everything cool.
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Break up and serve. Once set, break into pieces and serve 🍽️✨
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