ALMOND TOFFEE
(16-20 servings)
Ingredients:
*1 1/4 cup blanched almonds
*1 cup butter
*1 1/4 cup white sugar
*2 tablespoons light corn syrup
*2 tablespoons water
*2 cups milk chocolate chips
Directions:
~Preheat oven to 375 degrees.
~Arrange 1 1/4 cups almonds in a single layer on a baking sheet.
~Bake in oven until lightly browned, approximately 5 minutes.
~Line a jelly roll pan with foil.
~In a heavy saucepan, combine 1 cup butter, 1 1/4 cups sugar, 2 tablespoons corn syrup, and 2 tablespoons water.
~Cook over mediumheat, stirring constantly, until mixture boils.
~Boil, stirring constantly until it reaches 285 degrees.
~Remove from heat.
~Quickly stir in 1 cup almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan.
~Sprinkle 2 cups chocolate chips over candy brittle.
~Let stand about 5 minutes, or until shiny and soft.
~Chop remaining 1/2 cup almonds durning this 5 minutes.
~Spread chocolate evenly over candy.
~Sprinkle remaining almonds over chocolate.
~Cool to room temperature, then refrigerate for 1 hour.
~Break into bite-sized pieces.
Variation:
`Don't stir once it boils, and let it get to 300 degrees. But you really need to watch that because it can burn easy.
`Substitute almonds for pecans (yummy).
`Substitute milk chocolate chips for dark chocolate.
`Omit almonds on top.
`Omit almonds all together.
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