Food recipes
Honey Crunch Toffee
Honey Crunch Toffee Ingredients: butter, without salt sugars, granulated water, bottled, generic honey alcoholic beverage, distilled, rum, 80 proof nuts, almonds candies, semisweet chocolate Directions: In a saucepan,...
Honey Crunch Toffee
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
honey
alcoholic beverage, distilled, rum, 80 proof
nuts, almonds
candies, semisweet chocolate
Directions:
In a saucepan, melt the butter.
Add the sugar, water, honey, and dark rum and cook to 220 degrees F. on a candy thermometer.
Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well.
When the toffee is up to temperature, pour it out onto the pan and place another silpat on top.
Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool.
To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer.
Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes.
Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees.
It will begin to set a little around the edges at this point.
Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F or it will go out of temper.
Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds.
Let it set up at room temperature and then break into pieces.
Store in an airtight container.
Ingredients:
butter, without salt
sugars, granulated
water, bottled, generic
honey
alcoholic beverage, distilled, rum, 80 proof
nuts, almonds
candies, semisweet chocolate
Directions:
In a saucepan, melt the butter.
Add the sugar, water, honey, and dark rum and cook to 220 degrees F. on a candy thermometer.
Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well.
When the toffee is up to temperature, pour it out onto the pan and place another silpat on top.
Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool.
To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer.
Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes.
Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees.
It will begin to set a little around the edges at this point.
Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F or it will go out of temper.
Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds.
Let it set up at room temperature and then break into pieces.
Store in an airtight container.