Directions

First of all, grease the tray with about 25g of butter and place it aside. The greasing is so the toffee spread does not stick to the tray and the toffee has a smooth finish as well.

Then heat half of the organic coconut oil butter in a saucepan over a flame. Add the dry roasted almonds once the butter has melted and gradually brown off the almonds until it turns into a golden colour. Once the almonds turn golden brown empty the contents of the saucepan into a bowl and keep it aside.

Next, place the saucepan back on the heat and empty the remaining coconut oil butter into it. Also empty the organic butter into the sauce pan. Then add the vanilla extract,maple syrup, salt, raw sugar and the hash oil one after the other and allow these ingredients to melt and mix well. Allow the ingredients to cook gradually on a low flame. Make sure that the raw sugar has dissolved totally and there is no residue left over. During this process you need to be extra careful because the sugar can be very hot and if it splashes onto you it can be damaging! After everything mixes properly and reaches the right consistency, pour out the mixture into the tray that has been lined with butter. Spread it evenly across the tray. Once it settles and cools off, use a knife to cut it in into small squares and your Hash Toffee is now ready to eat!