Almond Jaggery Toffee turned out to be just the way I wanted them. Infact during my vacation in Spain we happened to have lot of caramalised almonds which were sold on the streets and this has been on my mind since then. I wanted to replace the sugar with Jaggery and that’s how Almond Jaggery Toffee.
Another inspiration is from my childhood where my uncle for many years kept telling me that chocolates are dark because they are made of dark jaggery. I so believed him that I did attempt making jaggery chocalates too, however it didnt turn out the way I wanted and offcourse. Well but this toffee is sure shot hit. Infact since I just made as many as you can see in the picture, my son and husband finished before I could even ask anyone else to taste these Almond Jaggery Toffee. And when such thing happens I know its good enough to be shared further.
That’s how this Almond Jaggery Toffee’s recipe qualifies to be on my blog 🙂
Almond Jaggery Toffee
Ingredients
- 10 Almonds
- 1/2 cup Jaggery Powder
- 1/4 tsp Vanilla Essence
- 1 tbsp Salted Butter
- 1/4 cup Water
Instructions
Take a pan dry roast the almonds and keep aside.
In the same pan on slow flame cook jaggery with water as you keep stirring it.
Gradually jaggery will dissolve well in water and it would start cooking and thickening at this moment add butter and mix well.
Jaggery would turn into thick sauce and to test you drop the jaggery on a clean surface and it would crystallise.
Add vanilla and mix well and then with a spoon dip almonds one by one so the jaggery sauce gets coated nicely and evenly and them keep it on a plate with butter paper.
Each almond should be kept separately so they don't stick to each other and jaggery would crystallise in 2-3 mins. Alternatively you can keep in fridge too before you enjoy the caramelised sticky jaggery toffee over the crunchy almonds