Thursday, June 15, 2006

Thursday Thirteen - Recipe


Thirteen Steps to Make the Best Toffee Ever!

I get rave reviews and requests for the recipe whenever I make this toffee. People can't believe how easy it is.

Chocolate Almond Toffee

  1. 3 sticks butter
  2. ¾ cups white sugar
  3. 3 T. water
  4. 3 T. corn syrup
  5. 1 cup sliced or chopped toasted almonds*
  6. 3-4 cups chocolate chips (I like to mix semi-sweet and milk)
  7. Spray a jelly roll/baking sheet (use the kind with sides) with nonstick spray
  8. Sprinkle baking sheet with approx. 1 ½ cups of chocolate chips and ½ cup of almonds.
  9. In a large sauce pan (I use a glass one) boil butter, sugar, water and corn syrup to hard crack stage (it will form a hard thread when a couple of drops are put into cold water). Only stir occasionally during first 5 minutes, then just let it boil on its own. I put the stove on medium-high heat and it takes approx. 15 mins. You know it's done when it turns a caramel color - much darker than the butter yellow when you first begin.
  10. Pour toffee on top of chips and almonds. Immediately sprinkle remaining chocolate chips and almonds on top.
  11. Let cool about 5 mins. and then put it in the refrigerator to harden for at least 30 mins.
  12. *Optional – you can toast the almonds in a 350 degree oven on baking sheet for approx. 8-10 mins. until golden brown before using them in this recipe if you wish.

  13. EAT! This stuff is addictive. Husband calls it my Crack Toffee.



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