Ingredients
Makes about 2 pounds1/4 pound whole almonds3 cups (6 sticks) salted butter3 cups sugar1 pound Guittard French vanilla dark chocolate
DirectionsPreheat oven to 350 degrees. Spread almonds evenly on a baking sheet and transfer to oven. Roast until almonds are dark and fragrant, but not burned, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.
Melt butter in an 8-quart pot over medium-low heat; stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes.
Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly to cover. Let cool until toffee is slightly hardened, but still tacky. Run a knife along the edges of the baking sheet to make toffee easier to remove.
Meanwhile, in a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour melted chocolate over toffee, spreading evenly to cover. Sprinkle over coarsely ground almonds, pressing down with offset spatula. Transfer to refrigerator until toffee is set, about 1 hour.
To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces; keep refrigerated until ready to serve.
It is awesome! Some of the chocolate pulled off some of the toffee when I was breaking it up, but it really came out great. It is really making me think of Aunt Margo.
ReplyDeleteI had found a recipe last year, but never got around to trying it. Regina inspired me this year. I'll be bringing some to her in New Hope to have a "Throwdown".
ReplyDeleteCan't wait!:)
ReplyDeleteKate, did you post your toffee recipe? I'm going to try again for the Christening this weekend. I have to try mine one more time and see if I can get the correct hardness/consistency. But I'd love to compare them all.
ReplyDeleteMine worked!
ReplyDeleteJackie's Toffee
1 Cup Sugar
1 Cup butter
a dash of vanilla
Heat over medium high until sugar is dissolved. I then lowered the heat to medium and kept stirring until it started getting from tan to a lighter brown. Spread on a buttered baking sheet. Top with 1 cup melted chocolate chips. Sprinke chopped nuts over it, let harden and then break into pieces.
(I'll see Jackie next week and see if she has any more info, but this is how it was passed to me at book club! It got rave reviews today amongst all the other delicious baked goods.)
Here's Jackie's official word:
ReplyDelete1 cup of sugar, 1 cup butter, dash of vanilla and cook until toffee brown......original directions stated the color of the almond skins since that was the nut they used.....I spred cashews on a pan and pour the hot, hot, hot mixture over it and cool......cover one side with chocolate, melted.....harden and then the other side adding chopped nuts of choice. That's it......