Food recipes
English Toffee
English Toffee Ingredients: butter, without salt butter, without salt sugars, granulated water, bottled, generic salt, table nuts, almonds spartan, real semi-sweet chocolate baking chips, Directions: Butter a 10 x 15...
English Toffee
Ingredients:
butter, without salt
butter, without salt
sugars, granulated
water, bottled, generic
salt, table
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
Directions:
Butter a 10 x 15 inch jelly roll pan.
Melt 1 cup butter in deep, heavy saucepan over medium heat.
Add sugar, water and salt and cook, stirring until sugar is dissolved.
Bring to boil, simmer, stirring frequently, until mixture is color of a brown paper bag and temperature registers 300 F on a candy thermometer (about 5- 6 minutes).
Remove from heat, stir in almonds and pour mixture into prepared pan.
Smooth the top with a buttered heat proof spatula.
With a paper towel, carefull blot the top (mixture is hot) to remove any excess butter.
Immediately scatter chocolate chips on top.
Let stand until melted, about 1 minute, then spread evenly over top.
This is when I pressed the ground almonds into the chocolate.
Cool to room termperature, then chill 20 minutes before breaking into pieces.
Layer between wax paper in airtight container and store in refrigerator up to 2 wekks.
Ingredients:
butter, without salt
butter, without salt
sugars, granulated
water, bottled, generic
salt, table
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
Directions:
Butter a 10 x 15 inch jelly roll pan.
Melt 1 cup butter in deep, heavy saucepan over medium heat.
Add sugar, water and salt and cook, stirring until sugar is dissolved.
Bring to boil, simmer, stirring frequently, until mixture is color of a brown paper bag and temperature registers 300 F on a candy thermometer (about 5- 6 minutes).
Remove from heat, stir in almonds and pour mixture into prepared pan.
Smooth the top with a buttered heat proof spatula.
With a paper towel, carefull blot the top (mixture is hot) to remove any excess butter.
Immediately scatter chocolate chips on top.
Let stand until melted, about 1 minute, then spread evenly over top.
This is when I pressed the ground almonds into the chocolate.
Cool to room termperature, then chill 20 minutes before breaking into pieces.
Layer between wax paper in airtight container and store in refrigerator up to 2 wekks.