Food recipes
English Toffee with Dark Chocolate and Almond
English Toffee with Dark Chocolate and Almond Ingredients: butter, without salt sugars, granulated salt, table spartan, real semi-sweet chocolate baking chips, nuts, almonds Directions: Prepare a large baking sheet li...
English Toffee with Dark Chocolate and Almond
Ingredients:
butter, without salt
sugars, granulated
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
Directions:
Prepare a large baking sheet lined with parchment paper.
In a deep, heavy-bottomed pan, heat the butter, sugar and salt over medium heat.
Stir frequently until the butter is melted and the ingredients combine.
Slowly bring the mixture to a boil.
Let it simmer over medium heat.
Stir occasionally with a wooden spatula until the color of the mixture changes to amber, around 20 minutes.
Remove toffee from heat, carefully spread it evenly over the baking sheet with a spatula.
Sprinkle the chocolate chips over the hot toffee and allow to sit for a few minutes to soften.
Gently spread the chocolate to thinly coat the top of the toffee.
Sprinkle the almonds over the chocolate layer.
Use a sheet of clean parchment paper to gently pat the almonds into the chocolate.
Place the toffee into the refrigerator for at least 1 hour to harden.
Once chilled, carefully remove the toffee from the pan by lifting the hangs of the parchment paper, and break into pieces.
Ingredients:
butter, without salt
sugars, granulated
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
Directions:
Prepare a large baking sheet lined with parchment paper.
In a deep, heavy-bottomed pan, heat the butter, sugar and salt over medium heat.
Stir frequently until the butter is melted and the ingredients combine.
Slowly bring the mixture to a boil.
Let it simmer over medium heat.
Stir occasionally with a wooden spatula until the color of the mixture changes to amber, around 20 minutes.
Remove toffee from heat, carefully spread it evenly over the baking sheet with a spatula.
Sprinkle the chocolate chips over the hot toffee and allow to sit for a few minutes to soften.
Gently spread the chocolate to thinly coat the top of the toffee.
Sprinkle the almonds over the chocolate layer.
Use a sheet of clean parchment paper to gently pat the almonds into the chocolate.
Place the toffee into the refrigerator for at least 1 hour to harden.
Once chilled, carefully remove the toffee from the pan by lifting the hangs of the parchment paper, and break into pieces.