Crunchy Chocolate Almond Toffee |
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Prep Time: 1 Minutes Cook Time: 22 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Entered for safe-keeping. From Marcel Desaulneirs' I'm Dreaming of a Chocolate Christmas as featured in Woman's World magazine 12/15/08. Preparation time includes cooling and refrigeration time. Ingredients:
2 cups natural almonds, sliced |
2 1/4 cups sugar |
8 ounces unsalted butter, cut into 16 pieces (2 sticks) |
1/2 cup water |
2 tablespoons light corn syrup |
4 ounces semisweet baking chocolate, melted |
Directions:
1. Bake almonds in 325-degree-Fahrenheit (163 degrees Celsius) oven 10 minutes until toasted.
2. In large saucepan over medium heat, stir sugar, butter, 1/2 cup water and corn syrup until sugar dissolves and butter melts.
3. Bring to boil, stirring only once or twice to prevent sticking and burning; cook until mixture reaches 360 degrees Fahrenheit (182 degrees Celsius) on candy thermometer and is caramel color, about 12 minutes.
4. Remove from heat; after about 10 seconds when bubbles dissipate, with heat-resistant silicone spatula, fold in 1 cup almonds.
5. Pour on baking sheet with sides; spread evenly.
6. Cool at room temperature 10 minutes. Refrigerate 20 minutes.
7. Spread melted chocolae over toffee; sprinkle with remaining almonds.
8. Refrigerate 30 miutes until hard; break into pieces.
9. Store in tightly seal container.
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