Food recipes
Almond Toffee in 17 Minutes
Almond Toffee in 17 Minutes Ingredients: butter, without salt sugars, granulated spartan, real semi-sweet chocolate baking chips, nuts, almonds Directions: Line a 13x9 pan with aluminum foil, leaving about 4 inches ov...
Almond Toffee in 17 Minutes
Ingredients:
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
Directions:
Line a 13x9 pan with aluminum foil, leaving about 4 inches overhang over each end for a "handle.
".
Toast the almonds in a skillet or the oven to a fragrant golden brown.
Combine the butter and sugar in a saucepan over high heat.
Cook, stirring constantly with a wooden spoon (I used a whisk once and it worked fine) until mixture darkens to a nutty golden.
(The process starts slowly, then happens very fast, so when it begins to darken, stir like mad and snatch it off the heat once it's darkened a couple of shades.)
Pour into foil-lined pan, spreading quickly.
Let cool about 10 minutes.
Top with chocolate or white chocolate.
Let melt a few minutes, then spread evenly.
Press toasted almonds into the chocolate.
Let cool completely, then break into pieces.
(Striking it with the tip of a table knife works well for breaking into useful size pieces.
).
Ingredients:
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
Directions:
Line a 13x9 pan with aluminum foil, leaving about 4 inches overhang over each end for a "handle.
".
Toast the almonds in a skillet or the oven to a fragrant golden brown.
Combine the butter and sugar in a saucepan over high heat.
Cook, stirring constantly with a wooden spoon (I used a whisk once and it worked fine) until mixture darkens to a nutty golden.
(The process starts slowly, then happens very fast, so when it begins to darken, stir like mad and snatch it off the heat once it's darkened a couple of shades.)
Pour into foil-lined pan, spreading quickly.
Let cool about 10 minutes.
Top with chocolate or white chocolate.
Let melt a few minutes, then spread evenly.
Press toasted almonds into the chocolate.
Let cool completely, then break into pieces.
(Striking it with the tip of a table knife works well for breaking into useful size pieces.
).