This classic toffee is buttery and rich,
and pairs very well with dark chocolate. Do not substitute margarine
for the butter—you will sacrifice essential flavor. Be sure to check out
the photo guide with step-by-step instructions showing how to make toffee and the accompanying toffee video recipe.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 3/4 cup almonds
- 1 pound of dark chocolate
- 2 cups (1 pound) butter
- 2-2/3 cups granulated sugar
- 1/3 cup water
- 1/4 cup light corn syrup
Preparation:
1.
Toast the nuts by spreading them on a cookie sheet and placing them in a
325-degree oven for approximately 10 minutes. Stir them every 3-4
minutes, and remove them once they darken and become fragrant. Let the
nuts cool, then chop them finely.
2. Prepare a 12x16 inch cookie sheet by lining it with aluminum foil and spraying it with nonstick cooking spray.
3. Combine the butter, sugar, water and corn syrup in a large
heavy saucepan over medium heat. Stir constantly to dissolve the sugar
and melt the butter. Insert a candy thermometer and bring the candy to a
boil, periodically brushing down the sides with a wet pastry brush to
prevent crystallization.
4. Continue to cook the candy, stirring frequently, until it
reaches 300 degrees. If the candy appears to separate (with a layer of
melted butter on top) stir vigorously to make it come back together
again. Watch the candy as it approaches 300, since it cooks quickly and
can scorch at high temperatures.
5. Once the candy reaches 300 degrees, remove from heat and
pour it onto the prepared baking sheet. Use a spatula or spoon to spread
the candy to an even thickness. Allow the toffee to begin to set, then
spray a knife with nonstick cooking spray and score the toffee into
small squares or rectangles. Allow the toffee to cool completely.
6. Once the toffee is cool, break it apart on the scored lines
into small squares. The toffee can be left plain, or dipped in
chocolate.
7. To dip the toffee in chocolate, begin by melting the
chocolate. Place it in a microwave-safe bowl and microwave it in
one-minute increments, stirring after every minute to prevent
overheating.
8. Dip each piece of toffee in the chocolate, either
submerging it completely or dipping it halfway in, according to your
preference. Place dipped toffee pieces on a baking sheet lined with
aluminum foil. While the chocolate is still wet, sprinkle the top
generously with chopped nuts. Repeat with remaining toffee, chocolate
and nuts.
9. Place the toffee in the refrigerator to set the chocolate,
about 30 minutes. Once set, toffee can be served immediately or stored
in an airtight container in the refrigerator for up to one week.
0 التعليقات:
Post a Comment