Saturday, November 28, 2009

Almond Toffee Recipe

Now this recipe is not "safe" for those allergic to almonds, corn, or chocolate. Needless to say, I don't eat it. It's okay, I've never been fond of cooked sugar candies, like toffee or caramels. But many people do like it and therefore I make it. It is fun to make, and friends and family reap the rewards.

Almond Toffee

1 pound butter-real butter, not margarine
2 cups sugar
2 T corn syrup
6 T water
2 cups slivered almonds
2 cups chocolate chips
extra butter

First, butter a big heavy cookie sheet with the extra butter. Finely chop 1/4 cup off the almonds and set aside.

Melt butter in a big heavy saucepan, add sugar, corn syrup and water. Cook over medium high heat stirring constantly until candy becomes the color of a brown paper bag. I have an electric stove and I set the burner heat just below "high," but you will have to work out what the best temp is for your stove. Just before it looks like the right color, dump in the slivered almonds and continue to cook until the right color. I do this so the nuts will toast a bit-adds to the flavor. Very quickly and all at once, pour out into the cookie sheet and spread out. It sets up fast, so work fast.

Now the fun part: let it cool a bit, just until it seems to be getting firm. Not very long, but you don't want it runny at this point. Sprinkle 1 cup of the chocolate chips over the candy and hover over it until the chips soften. With the back of a spoon spread the chocolate all over the candy, covering completely. It won't seem like enough but it will work. Now-lay a sheet of waxed paper over the chocolate, making sure the paper is long enough to stick out over the ends of the pan. Very carefully and using potholders, flip the whole thing over and lay upside down on the counter. Take a thin-bladed knife and slip under a corner of the candy to break the suction, while you're lifting the pan off. Now you have the other side of the candy ready for the rest of the chocolate. Sprinkle the rest of the chips on it, let soften and spread as before. Now take the reserved chopped almonds and sprinkle over.

Lay your cookie sheet end to end with the candy and slide the candy back on the sheet. Put in a cool place (my garage in the winter is perfect) for the chocolate to set up. Break into pieces.

Now be ready for the applause!

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I am excited to hear from you, but I will check out your comment before posting it just in case... I do want your input and help with allergies!