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Almond Toffee Recipe

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This recipe for Almond Toffee, by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Fong

Category:
Category:

Ingredients:  
Ingredients:  
Supplies needed:
1. Two 12 inch non-stick pizza pans (I bought mine at Sur La Table but cheaper ones may be available elsewhere).
2. Candy thermometer
3. 4 qt. heavy bottom pan (I use a large enamel Dutch oven)
4. spatula type stirring spoon (wide base to get edges of pan)
5. chef knife or food processor (for chopping nuts)
6. double boiler, or microwave (for melting chocolate)
7. offset spatula ( for spreading melted chocolate)

Grocery Items:
1. 4 cups whole natural almonds
2. 2 bags chocolate chips, or 20 oz. chocolate bar (Guittard works or I use Ghirardelli semi or milk chips)
3. 1 lb salted butter (I like Clover butter- DO NOT use unsalted, there is a huge difference when used in this recipe)
4. 1/4 cup clear Karo syrup
5. 2-1/2 cups white sugar-I use ultra-fine or "Bakers"cane sugar
6. 1/2 cup water
7. cooking oil (I use canola) or Crisco (need tiny bit to add to chocolate-makes it more spreadable)

Directions:
Directions:
Making the candy:
1. Prepare the nuts:
a. toast almonds in a single layer on a cookie sheet at 300F until just golden (will have to taste periodically to determine when done-remember,the nuts will be slightly soft if you taste them right from oven and get harder
as they cool so don't over-toast...they should be slightly golden on inside). Stir frequently to toast evenly.
b. Chop nuts in food processor. I like to chop them with the chef knife-more time consuming but not so much fine dust.
c. Place 2 cups chopped nuts (the large pieces) on one of the pizza pans and 2 cups on the other (the nuts will completely cover the pan, edge-to edge in a single layer). Save the dust and fine pieces for sprinkling on melted chocolate at the end. I shake the chopped nuts thru a coarse sieve to get large pieces separated out.

2. Cook the toffee:
a. In the heavy bottom pan/Dutch oven place:
(1) 1 lb salted butter
(2) 1/4 cup clear Karo syrup
(3) 2-1/2 cups white cane sugar
(4) 1/2 cup water
b. Using the candy thermometer, boil on medium heat until it reaches 300F (hard crack). It is really easy to burn this!!! Be patient...no need to stir constantly! Even possible to bake cookies at the same time, just don't forget what you're doing!!!
c. Immediately pour the toffee over the almonds by starting in the middle and working out in concentric circles (it's hard to go back, so get it right the first time!) I use a soup ladle sprayed with non-stick spray,that way I can evenly dole out toffee and smooth it slightly as I go with the ladle bottom but you do have to work fairly quickly if pouring or ladling.

3. Melt the chocolate (use your favorite method, microwave in 2 cup Pyrex measuring cup works well)
a. 5 oz. chocolate (or half a bag of chips) + a few drops oil (or Crisco) nuke 1 minute, stir; nuke 1 minute and it's ready.
b.Empty this onto surface of cooled toffee. (1 pan)
c. Use offset spatula to smooth edges
d.Sprinkle some of the dust and small nuts over surface while chocolate still warm
e.Repeat a-d for surface of other pan
f. When both of these sides are cool, flip over and repeat process. (I have hastened cooling in freezer)

4. Prepare for eating:
a. Break into pieces (you decide how large!). Store in freezer in airtight container.
b.Leftover crumbles are a great ice cream topping.

Personal Notes:
Personal Notes:
Cheap chocolate seems to fall off the toffee. Don't scrimp on quality. ALSO, if you notice your butter separating into oily layers, this will make the toffee surface greasier and the chocolate will have a harder time sticking. To avoid this, use good quality cold, butter.

Don't be afraid to try this. It's easier than you think yet so impressive!

 

 

 

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