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Toffee Recipe

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This recipe for Toffee is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
About 1 1/4 c (10 oz) butter
2 1/4 c sugar
1/2 tsp salt
1/2 c water
2 - 2 1/2 c coarsely chopped blanched almonds (can substitute 1 1/2 cups of the almonds with hazelnuts and pistachios)
1 1/2 c (9 oz) semisweet chocolate baking chips
Directions:
Directions:
Smoothly line 2 pans, 9x13 inches, each with a single piece of foil, crimping edges over pan rims to hold foil in place. Butter foil and set pans aside.
In a 5-6 quart saucepan over medium-high heat, cook 1 1/4 cups butter, sugar, salt and water until mixture reaches 250º on a thermometer, 6 to 10 minutes; stir often. Add almonds (reserve 1/4 cup), stir until mixture reaches 300º, 4-8 minutes longer. Remove from heat. Protecting hands and working quickly, scrape candy equally into pans and spread evenly.
Let toffee cool until firm to touch, about 2 minutes. Evenly sprinkle with chocolate chips, and let stand until chocolate is softened, about 5 minutes. With a flexible spatula, spread chocolate to cover toffee. Chop remaining almonds and sprinkle over soft chocolate. Chill, uncovered, until chocolate is firm, about 15 minutes.
Lift foil with candy from pans. Break toffee into chunks. Serve. Chill airtight up to 2 weeks or freeze to store longer.

 

 

 

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