English Toffee
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This recipe makes 21 1 oz (30 g) servings
Nutritional Info |
|
|---|---|
| Per 1 oz (30 g): about | - |
| cal | 180180 cal |
| pro | 2 g2g pro |
| total fat | 11 g11g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 19 g19g carb |
| fibre | 1 g1g fibre |
| chol | 16 mg16mg chol |
| sodium | 59 mg59mg sodium |
| potassium | 41 mg41mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 55 vit A |
| folate | 11 folate |
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!
Ingredients
- 3/4 cup whole unblanched almonds 3/4 cup whole unblanched almonds
- 2/3 cup unsalted butter 2/3 cup unsalted butter
- 1-1/4 cups granulated sugar 1-1/4 cups granulated sugar
- 3 tbsp water 3 tbsp water
- 1 tbsp corn syrup 1 tbsp corn syrup
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp vanilla 1/2 tsp vanilla
- 5 oz bittersweet chocolate , finely chopped5 oz bittersweet chocolate, finely chopped
Preparation
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.)
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
- Keywords : Christmas; Snacks; Almonds; Butter; Sugar; Chocolate; Boil; Make-Ahead; 200 calories;
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