Butter-Crunch Toffee
Source of Recipe
Redbook magazine
Recipe Introduction
"Simply delicious (and deliciously simple), our Butter-Crunch Toffee is the perfect gift for anyone on your list."
Recipe Link: https://tinyurl.com/3vmwfddk List of Ingredients
◦ 1 cup slivered almonds
◦ 1 cup unsalted butter
◦ 1 cup sugar
◦ 3 tablespoons water
◦ 1 tablespoon corn syrup (light or dark)
◦ � teaspoon salt
◦ 6 ounces bittersweet or semisweet chocolate
Recipe
Line a 13 x 9 x 2-inch baking pan with foil, extending foil over ends of pan. Sprinkle � cup of the almonds in pan. Finely chop the remaining � cup almonds.
Butter sides of a heavy 2-quart saucepan. In saucepan, melt butter. Add sugar, water, corn syrup, and salt. Cook, stirring, over medium-high heat until mixture boils. Insert a candy thermometer. Reduce heat to medium and boil, stirring frequently, until candy thermometer registers 290� F (soft-crack stage). After mixture reaches 280� F, stir and watch carefully to prevent scorching. Remove saucepan from heat; remove thermometer and pour candy over almonds in pan.
Let stand 5 minutes; sprinkle with chocolate. Let stand until chocolate softens, about 2 minutes. Spread chocolate evenly over candy. Sprinkle with chopped almonds. Refrigerate candy until firm. Use foil to lift candy from pan; break into pieces.
Store tightly covered at room temperature.
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