Food recipes
Chocolate Almond Toffee
Chocolate Almond Toffee Ingredients: oil, olive, salad or cooking sugars, granulated butter, without salt water, bottled, generic syrups, corn, light cocoa, dry powder, unsweetened nuts, almonds Directions: Spread oil...
Chocolate Almond Toffee
Ingredients:
oil, olive, salad or cooking
sugars, granulated
butter, without salt
water, bottled, generic
syrups, corn, light
cocoa, dry powder, unsweetened
nuts, almonds
Directions:
Spread oil on large rimmed baking sheet; set aside.
In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300F (150C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
Remove from heat.
Whisk in cocoa; stir in almonds.
Quickly spread as thinly as possible on prepared pan.
Let cool completely.
Break into pieces.
Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).
Ingredients:
oil, olive, salad or cooking
sugars, granulated
butter, without salt
water, bottled, generic
syrups, corn, light
cocoa, dry powder, unsweetened
nuts, almonds
Directions:
Spread oil on large rimmed baking sheet; set aside.
In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300F (150C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
Remove from heat.
Whisk in cocoa; stir in almonds.
Quickly spread as thinly as possible on prepared pan.
Let cool completely.
Break into pieces.
Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).