Directions: |
Directions:Lightly butter a sheet cake pan or large cookie sheet (approx. 12" x 17"). In a stock pot or large pot over medium heat, add water and syrup, stir in sugar, then add butter one slice at a time until melted. Bring to a boil, stirring constantly. Add 1 cup chopped almonds. Cook until golden brown (about 285-290º or hard crack stage if spoonful is dropped in ice water), continuing to stir constantly. It will thicken and may begin to smoke-steam and you think it may burn any second. Pour into buttered pan. Immediately top with chocolate. It should melt quickly. Spread it evenly over the toffee with a knife or spatula. Sprinkle coarse almond powder to cover chocolate and lightly press into chocolate. Cool completely then break into pieces. Can be stored in a cool place for up to 2 months.
NOTE: If toffee is chewy, it wasn't cooked long enough. If crystals form on sides of pot while cooking, wipe with a wet cloth wrapped around a knife to prevent toffee from "going to sugar". Also, do not scrape sides of pot while pouring toffee onto pan/cooking sheet. If it has too much of a burnt toffee taste, it was cooked a little too long It takes some practice to know exactly when to remove the toffee. A few seconds too soon or too long can make the difference between chewy and burnt.
HINT: It's easy to run nuts through a food grater or blender then use a strainer to sift out the larger chunks for the toffee and the finer pieces for the top. |
This recipe for Almond Butter Toffee is from