Christmas Chocolate Almond Toffee
This is a perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.
Servings: 2 lb (1 kg) about 40 pieces
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per piece: about | - |
| cal | 130 |
| pro | 1 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 22 mg |
| sodium | 74 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 6% |
| folate | 1% |
Suggested Recipes
-
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) granulated sugar
1-1/2 cups (375 mL) butter, cubed
1/4 cup (50 mL) water
3 tbsp (50 mL) light corn syrup
1/4 cup (50 mL) cocoa powder
1 cup (250 mL) whole blanched almonds, toasted
Preparation:
Spread oil on large rimmed baking sheet; set aside.
In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring; boil, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes. Remove from heat.
Whisk in cocoa; stir in almonds. Quickly spread as thinly as possible on prepared pan. Let cool completely. Break into pieces. (Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month.)
Additional Information
Tags:
Candies and Confections; Nuts; Cheese/Other Dairy; Chocolate; Sugar/Sweets; Boil/Simmer; Christmas; Make-Ahead;
Source
Canadian Living Magazine: December 2004
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