Food recipes
Crunchy Chocolate Almond Toffee
Crunchy Chocolate Almond Toffee Ingredients: nuts, almonds sugars, granulated butter, without salt water, bottled, generic syrups, corn, light candies, semisweet chocolate Directions: Bake almonds in 325-degree-Fahren...
Crunchy Chocolate Almond Toffee
Ingredients:
nuts, almonds
sugars, granulated
butter, without salt
water, bottled, generic
syrups, corn, light
candies, semisweet chocolate
Directions:
Bake almonds in 325-degree-Fahrenheit (163 degrees Celsius) oven 10 minutes until toasted.
In large saucepan over medium heat, stir sugar, butter, 1/2 cup water and corn syrup until sugar dissolves and butter melts.
Bring to boil, stirring only once or twice to prevent sticking and burning; cook until mixture reaches 360 degrees Fahrenheit (182 degrees Celsius) on candy thermometer and is caramel color, about 12 minutes.
Remove from heat; after about 10 seconds when bubbles dissipate, with heat-resistant silicone spatula, fold in 1 cup almonds.
Pour on baking sheet with sides; spread evenly.
Cool at room temperature 10 minutes.
Refrigerate 20 minutes.
Spread melted chocolae over toffee; sprinkle with remaining almonds.
Refrigerate 30 miutes until hard; break into pieces.
Store in tightly seal container.
Ingredients:
nuts, almonds
sugars, granulated
butter, without salt
water, bottled, generic
syrups, corn, light
candies, semisweet chocolate
Directions:
Bake almonds in 325-degree-Fahrenheit (163 degrees Celsius) oven 10 minutes until toasted.
In large saucepan over medium heat, stir sugar, butter, 1/2 cup water and corn syrup until sugar dissolves and butter melts.
Bring to boil, stirring only once or twice to prevent sticking and burning; cook until mixture reaches 360 degrees Fahrenheit (182 degrees Celsius) on candy thermometer and is caramel color, about 12 minutes.
Remove from heat; after about 10 seconds when bubbles dissipate, with heat-resistant silicone spatula, fold in 1 cup almonds.
Pour on baking sheet with sides; spread evenly.
Cool at room temperature 10 minutes.
Refrigerate 20 minutes.
Spread melted chocolae over toffee; sprinkle with remaining almonds.
Refrigerate 30 miutes until hard; break into pieces.
Store in tightly seal container.