Friday, December 18, 2009

Chocolate Toffee with Almonds

Tonight was the annual candy making party with Cassandra. Always a blast and super yummy. This year I wanted to make toffee, but it needed to be jazzed up a bit so I added chocolate and almond slices.Ingredients:
1 c. butter
1 c. sugar
1/4 c. water
1/2 tsp. salt
1 tsp. vanilla
2 c. semi-sweet chocolate chips, divided
1 c. sliced almonds

Butter a jelly roll pan and set aside. Combine butter, sugar, water and salt in a heavy saucepan. Cook over medium heat stirring constantly until the mixture comes to a full boil.

Continue cooking, stirring occasionally until candy thermometer reaches 300 degrees (about 20 minutes). Remove from heat and stir in vanilla.

Pour into the buttered jelly roll pan and spread out. Sprinkle half the chocolate chips over the top. Let sit for a few minutes until they melt and then spread evenly. Sprinkle with half the almonds and let cool completely.

Once it has fully cooled, flip jelly roll pan onto wax paper. The toffee should come out rather easily. In a small saucepan over low heat melt the rest of the chocolate chips and then spread that over the back side of the toffee. Sprinkle with the remaining almonds. Let cool completely and then break into pieces.

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