Chocolate Coated Almond Toffee
Jul 9, 2013 17:31:03 GMT -5
Post by PrisonerOfHope on Jul 9, 2013 17:31:03 GMT -5
Chocolate Coated Almond Toffee
Ingredients
1 cup butter
1 cup brown sugar
3 tablespoons water
1 tablespoon corn syrup
1/2 cup toasted almonds (I like to use slivered although I don't think that it would matter)
6 squares semi-sweet chocolate
1/3 cup toasted, finely chopped almonds
Directions:
1. Cook butter, sugar, water and corn syrup in a sauce pan over medium heat until mixture boils, stirring constantly. Do not try to melt the butter first. You need to add all ingredients together and wait patiently as they melt and dissolve. If you melt the butter first, the sugar will not dissolve properly and your toffee will be grainy.
2. Boil gently, stirring often, for 10-12 minutes or until golden brown and thick. If you are not sure whether or not it's ready, put ice cold water in a cup and drop about 1 tsp of the mixture into the water. If it forms into a hard string, it is ready. There is a very small window of opportunity here. If you do not let the mixture thicken enough, it will not set properly. If you let it thicken to much the sugar begins to separate or something - I'm not exactly sure what goes on here - but it's not good. The toffee will end up tasting very grainy just like it does if you melt the butter first.
3. Remove from heat. Stir in 1/2 cup almonds.
4. Spread evenly onto well-buttered baking pan. DO NOT, and I repeat, DO NOT try to spread this on waxed paper, parchment paper or tin foil - the best thing is to just slather a flat surface (cookie sheet, baking pan, grill pan) with a disgusting amount of butter. Once it's set, you will need to put a knife under the toffee to loosen up one corner. Once you've done that, you should be able to peel it off the surface.
5. Let stand until almost cool. Meanwhile, melt chocolate in saucepan or microwave. Spread over toffee once it is almost cool. Sprinkle with almonds. Again, small window of opportunity for this step. If the chocolate goes on when the toffee is too hot it just melts into it. On the other hand, if the toffee is too cool the chocolate will not stick when you cut it.
6. Let stand until chocolate is firm; put it into the fridge or cool room for a few hours or overnight at this point. Chop into pieces. Enjoy!!
Ingredients
1 cup butter
1 cup brown sugar
3 tablespoons water
1 tablespoon corn syrup
1/2 cup toasted almonds (I like to use slivered although I don't think that it would matter)
6 squares semi-sweet chocolate
1/3 cup toasted, finely chopped almonds
Directions:
1. Cook butter, sugar, water and corn syrup in a sauce pan over medium heat until mixture boils, stirring constantly. Do not try to melt the butter first. You need to add all ingredients together and wait patiently as they melt and dissolve. If you melt the butter first, the sugar will not dissolve properly and your toffee will be grainy.
2. Boil gently, stirring often, for 10-12 minutes or until golden brown and thick. If you are not sure whether or not it's ready, put ice cold water in a cup and drop about 1 tsp of the mixture into the water. If it forms into a hard string, it is ready. There is a very small window of opportunity here. If you do not let the mixture thicken enough, it will not set properly. If you let it thicken to much the sugar begins to separate or something - I'm not exactly sure what goes on here - but it's not good. The toffee will end up tasting very grainy just like it does if you melt the butter first.
3. Remove from heat. Stir in 1/2 cup almonds.
4. Spread evenly onto well-buttered baking pan. DO NOT, and I repeat, DO NOT try to spread this on waxed paper, parchment paper or tin foil - the best thing is to just slather a flat surface (cookie sheet, baking pan, grill pan) with a disgusting amount of butter. Once it's set, you will need to put a knife under the toffee to loosen up one corner. Once you've done that, you should be able to peel it off the surface.
5. Let stand until almost cool. Meanwhile, melt chocolate in saucepan or microwave. Spread over toffee once it is almost cool. Sprinkle with almonds. Again, small window of opportunity for this step. If the chocolate goes on when the toffee is too hot it just melts into it. On the other hand, if the toffee is too cool the chocolate will not stick when you cut it.
6. Let stand until chocolate is firm; put it into the fridge or cool room for a few hours or overnight at this point. Chop into pieces. Enjoy!!
