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Category: Candy
Prep Time: Cook Time: Total Time:
2 cups whole unblanched almonds (about 10 oz)
11 oz milk chocolate
1 cup butter (no substitutes)
1 cup sugar
3 tbsp water
Spread almonds in an ungreased baking pan and toast in a 350 for about 10 minutes, shaking pan occasionally. Cool.
Finely grind chocolate in a food processor (do not over process). Set aside. Coarsely chop almonds in food processor. Sprinkle 1 cup over bottom of a greased 15 x 10 x 1 inch baking pan. Sprinkle with ground chocolate. Set aside.
In a heavy saucepan, combine butter, sugar and water; cook over medium heat, stirring occasionally, until the mixture reaches 290 (soft-crack stage). Very quickly pour over chocolate and nuts. Sprinkle remaining chocolate over toffee; top with remaining nuts. Refrigerate and break into pieces. Store in an airtight container.
Yield: about 2 pounds.
Note: It is recommended to test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212. Adjust your recipe temperature up or down based on your test.
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BUTTER TOFFEE
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Category: Candy
Prep Time: Cook Time: Total Time:
2 cups whole unblanched almonds (about 10 oz)
11 oz milk chocolate
1 cup butter (no substitutes)
1 cup sugar
3 tbsp water
Spread almonds in an ungreased baking pan and toast in a 350 for about 10 minutes, shaking pan occasionally. Cool.
Finely grind chocolate in a food processor (do not over process). Set aside. Coarsely chop almonds in food processor. Sprinkle 1 cup over bottom of a greased 15 x 10 x 1 inch baking pan. Sprinkle with ground chocolate. Set aside.
In a heavy saucepan, combine butter, sugar and water; cook over medium heat, stirring occasionally, until the mixture reaches 290 (soft-crack stage). Very quickly pour over chocolate and nuts. Sprinkle remaining chocolate over toffee; top with remaining nuts. Refrigerate and break into pieces. Store in an airtight container.
Yield: about 2 pounds.
Note: It is recommended to test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212. Adjust your recipe temperature up or down based on your test.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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