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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Florentine Toffee Recipe

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This recipe for Florentine Toffee is from Food for the Soul, 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:  
1 c unsalted butter
1 c sugar
2/3 c honey
1/3 c heavy cream
1 lb sliced almonds, or 10 oz almonds and 8 oz chopped pecans
For decoration:
melted semisweet chocolate
Directions:
Directions:
Heat oven to 375º. Butter four 9 inch foil pie plates or one jelly roll baking sheet. Put butter, sugar, honey and cream in a large heavy deep saucepan. Bring to a boil over medium heat, stirring often. Boil, stirring constantly, 1 1/2 minutes. Remove from heat, add nuts. Stir to keep mixture from separating as you pour into the pans. Using back of spoon or fingers dipped in cold water pat mixture evenly over bottoms of pans* (should be about 1/2 inch thick). Bake 8 to 12 minutes until golden brown. Cool slightly, then refrigerate 5 to 10 minutes just until toffee is firm enough to separate from sides of pie plates with knife tip. Remove rounds of toffee to cutting board and cut each into 16 wedges. Spread melted chocolate on tips of wedges. Refrigerate in single layer until chocolate hardents before wrapping.
*OR
Bake all in a layer on a cookie sheet. Cut into bars. Cut each bar diagonally to make wedges. Dip tip of wedges into chocolate.

 

 

 

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