Ingredients:
1 cup chopped almonds
1 lb butter (frozen)
2 cups sugar
2 tablespoons cold water
1 ½ cups chocolate chips (I like Ghirardelli or other premium
chocolate)
½ cup sliced almonds
½ cup Milk Chocolate Toffee Bits, optional
Directions:
Line a baking
sheet with foil or parchment paper, extending it over edges of pan.
Chop almonds and evenly distribute over
parchment paper.
In a 3 - 4 quart heavy saucepan combine the frozen butter,
sugar, and cold water. Cook over
medium heat to boiling, stirring to
dissolve sugar. Clip a candy
thermometer to the pan. Cook,
stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Butter/ Sugar Mixture
should boil at a steady rate over
the entire surface. The butter and sugar
will change color when it is ready…it will be a light brown color. (Adjust heat
as necessary so that mixture does not boil over.)
Remove from
heat; remove thermometer. Pour toffee
(butter and sugar) over chopped almonds.
Wait a few minutes, then
sprinkle the chocolate chips over the toffee. Wait about 3 minutes to let
the chocolate melt, then ,using a spatula (I like to use an angled spatula), spread the melted chocolate chips over
the toffee. Add the sliced almonds and the Milk Chocolate Toffee Bits and
gently press into the chocolate. Carefully
Lift the parchment from the baking sheet and set on a cooling rack to let it evenly cool. Let
sit overnight or up to 24 hours in a cool dry place. Break
into pieces (I used a multi pronged ice pick) and store any leftovers in an
airtight container.
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