Food recipes
English Toffee with Almonds
English Toffee with Almonds Ingredients: nuts, almonds butter, without salt sugars, granulated water, bottled, generic spartan, real semi-sweet chocolate baking chips, Directions: First, generously spray a cookie shee...
English Toffee with Almonds
Ingredients:
nuts, almonds
butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
Directions:
First, generously spray a cookie sheet with nonstick spray, set aside.
Process the almonds to a medium crush for topping, set aside.
In a medium saucepan, combine butter, sugar and water.
Cook and occasionally stir over medium heat to 300 degrees F. This should take about 25 minutes or so.
Use a candy thermometer!
(Note: Be careful not to leave the stove after the candy reaches 250 degrees F or so; it comes to hard crack stage very quickly and can burn in a heartbeat!)
As soon as the candy reaches the hard crack stage, pour the molten toffee onto the greased cookie sheet.
It should level out to a nice thickness on its own but you can shimmy the pan back and forth to level it more.
When the hot toffee gets a firm skin starting to cool on top, sprinkle the chocolate chips.
Let the chips soften on the hot toffee and spread them with a spatula to cover.
Immediately sprinkle the crushed almonds on the wet chocolate.
Chill and break into manageable pieces.
Enjoy mes amis!
Ingredients:
nuts, almonds
butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
Directions:
First, generously spray a cookie sheet with nonstick spray, set aside.
Process the almonds to a medium crush for topping, set aside.
In a medium saucepan, combine butter, sugar and water.
Cook and occasionally stir over medium heat to 300 degrees F. This should take about 25 minutes or so.
Use a candy thermometer!
(Note: Be careful not to leave the stove after the candy reaches 250 degrees F or so; it comes to hard crack stage very quickly and can burn in a heartbeat!)
As soon as the candy reaches the hard crack stage, pour the molten toffee onto the greased cookie sheet.
It should level out to a nice thickness on its own but you can shimmy the pan back and forth to level it more.
When the hot toffee gets a firm skin starting to cool on top, sprinkle the chocolate chips.
Let the chips soften on the hot toffee and spread them with a spatula to cover.
Immediately sprinkle the crushed almonds on the wet chocolate.
Chill and break into manageable pieces.
Enjoy mes amis!