This recipe makes 21 1 oz (30 g) servings
|Per 1 oz (30 g): about||-|
|total fat||11 g|
|sat. fat||6 g|
- Portion size: 1-1/4 lb (625 g)
This yummy chocolate- and nut-covered candy is relatively easy to make and incredibly delicious. Make sure to hold back a couple of shards for yourself!
- 3/4 cup 3/4cupwhole unblanched almondwhole unblanched almonds
- 2/3 cup 2/3cupunsalted butter
- 1-1/4 cups 1-1/4cupsgranulated sugar
- 3 tbsp 3tbspwater
- 1 tbsp 1tbspcorn syrup
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tspvanilla
- 5 oz 5ozbittersweet chocolate, finely chopped
On baking sheet, toast almonds in 350°F (180°C) oven until golden and fragrant, 8 to 10 minutes. Let cool; chop.
Spread 1/2 cup (125 mL) of the almonds in parchment paper–lined 13- x 9-inch (3.5 L) metal cake pan. Set aside.
In heavy 12-cup (3 L) saucepan, melt butter over medium heat. Stir in sugar, water, corn syrup and salt. Bring to boil; boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, for 7 minutes.
Continue cooking, stirring occasionally as colour deepens, until candy thermometer reaches hard-crack stage of 300 to 309°F (149 to 154°C), or when small amount of hot syrup dropped into cold water forms separate hard brittle threads, about 3 minutes.
Remove from heat. Stir in vanilla. Immediately pour over almonds in pan, spreading with greased spatula almost to edges. Let cool slightly, but still hot, about 2 minutes.
Sprinkle with chocolate and let stand until melted, about 2 minutes; spread chocolate evenly. Sprinkle with remaining almonds.
Refrigerate toffee until firm, about 1 hour. Using small mallet or hammer, or tip of butter knife, break into shards. (Make-ahead: Store toffee layered between waxed paper in airtight container in refrigerator for up to 2 weeks.)
Source : Canadian Livng Holiday Cookbook: Fall 2009