Post by Granny Smith on Apr 7, 2008 15:04:02 GMT -5
Chocolate-Coated Almond Toffee
contributed by carla
1 c. butter or margarine
1 c. sugar
3 T. water
1 T. corn syrup
1/2 c. toasted chopped almonds
6 squares Baker's semisweet chocolate, melted
1/3 c. toasted finely chopped almonds
Cook butter, sugar, water and corn syrup in heavy 2-qt. saucepan over medium heat until mixture boils, stirring constantly. Boil gently, stirring frequently, 10 to 12 minutes or until golden brown and very thick. Or until 1/2 t. of mixture will form a hard, brittle thread when dropped in 1 c. cold water.
Remove from heat. Stir in 1/2 c. almonds. Spread evenly into well-buttered 15-1/2 x 10-1/2 x 1" baking pan. Let stand until almost cool to the touch.
Spread melted chocolate over toffee; sprinkle with 1/2 c. almonds. Let stand until chocolate is firm. Break into pieces.
contributed by carla
1 c. butter or margarine
1 c. sugar
3 T. water
1 T. corn syrup
1/2 c. toasted chopped almonds
6 squares Baker's semisweet chocolate, melted
1/3 c. toasted finely chopped almonds
Cook butter, sugar, water and corn syrup in heavy 2-qt. saucepan over medium heat until mixture boils, stirring constantly. Boil gently, stirring frequently, 10 to 12 minutes or until golden brown and very thick. Or until 1/2 t. of mixture will form a hard, brittle thread when dropped in 1 c. cold water.
Remove from heat. Stir in 1/2 c. almonds. Spread evenly into well-buttered 15-1/2 x 10-1/2 x 1" baking pan. Let stand until almost cool to the touch.
Spread melted chocolate over toffee; sprinkle with 1/2 c. almonds. Let stand until chocolate is firm. Break into pieces.