Monday, December 22, 2008

Toffee recipe

One of the women at work makes this incredible toffee, she shared the recipe with me, GAW, it is good.

Buttery English Toffee

1 lb Butter (do not substitute margarine)
2 C Sugar
½ C Water
2 T Light Corn Syrup
½ C Almond Powder (Ground or Finely Chopped Almonds)
1 12 oz Bag Nestle Semi-Sweet Chocolate Morsels
2 C Chopped Pecans (Walnuts or Almonds)
1 Large Foil Pan – 24x12 or smaller

Butter pan or spray with Pam and set aside. Butter sides of a heavy 2-quart saucepan. In saucepan, melt butter; add sugar, water, corn syrup and almond powder. Bring to boiling.

Clip candy thermometer to pan. Cook and stir constantly over medium heat until the temperature reaches 290 degrees (or between soft crack and hard crack stage, depending on your thermometer). Mixture will turn somewhat darker, but be extra careful after 280 to make sure it doesn’t scorch.

Pour mixture into foil pan. Let stand 5 minutes. Sprinkle top with chocolate morsels. Let stand 2 minutes until chocolate begins to melt. Spread chocolate, then sprinkle with nuts. Chill overnight, or until toffee becomes breakable.

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