Crunchy Almond Toffee Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 7/8 lb or 2 sticks butter (no substitutes)
1 1/3 cups sugar
1 tablespoon white corn syrup
3 to 4 tablespoons water
1 7/8 cups slivered almonds, toasted
2 – 4 oz Hershey bars
|
|
Directions: |
Directions:Assemble and measure all ingredients. Have a candy thermometer
positioned on the inside of a heavy saucepan (2 quart size works
well). Coat a small cookie sheet or 11x17 jelly roll pan with butter.
Toast slivered almonds in a 325 degree oven for 5-10 minutes until
lightly browned. Divide in half. Use 7/8 cup for incorporating in
the toffee itself and 7/8 cup for sprinkling on the top of melted
chocolate.
Melt butter in the pan over low medium heat. Add sugar, corn
syrup and water to the melted butter. Stir until sugar dissolves over
medium heat. Bring mixture to a boil without stirring.
Cook until mixture reaches about 290 degrees. Stir in 7/8 cup of
the almonds. Continue cooking to 300 degrees (hard crack stage).
Pour onto buttered pan. Try to pour to cover the pan. The toffee
will spread thin but may not reach the corners. Do not try and
spread it any further.
Place sections of Hershey bar over the top of toffee mixture. After
a few minutes, the chocolate can be spread to cover the toffee.
Press almonds into the chocolate and allow to cool overnight. Slop
the end of a flexible spatula under the edge of the toffee and lift.
Break with your hands into irregular pieces and store covered in a
tin or air tight container.
Crumbs left from the breaking toffee make a great topping to ice
cream. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Crunchy Almond Toffee is from