butter top bar

butter top bar

Tuesday, January 11, 2011

To! Die! For! Toffee!

Not much better than toasted almonds.
Wait, that isn't true. Toffee pretty much is the best thing in the world. And is one of my favorite foods on this planet. It's buttery, crunchy, but smooth, and just, delicious.
Of course, butter.
Make sure you don't use a pan too big, or it will spread out, and not get thick enough. And it will burn, and be a mess, and a disaster, and oh wait. Did I forget to mention that this happened to me? I had to start over because I made the mistake of using a pan too big, and it burns very quickly. Please watch your butter/sugar mixture carefully, stir constantly, and remove from heat as soon as it turns the 
correct color.

Oh I love my dogs. So much. Almost as much as toffee (actually, don't tell the toffee, but I love my dogs more).
To! Die! For! Toffee!
1 c. unblanched whole toasted almonds
1 c. butter
1 c. granulated sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 c. real milk-chocolate or semi-sweet chocolate chips
1/2 to 1 c. finely chopped or ground walnuts

Arrange the almonds in a single layer on a foil-lined baking sheet (or on a Silpat set on a baking sheet) over an area measuring 12×7 inches; set aside.

Combine butter, sugar, vanilla, and salt in a heavy 2-quart saucepan. Cook over high heat, stirring constantly with a clean, dry, wooden spoon until butter is melted. Continue cooking and stirring for 5 to 7 minutes or until candy is color of unblanched almonds. Immediately pour candy, without scraping pan, over almonds, covering all nuts. Cool completely.

Meanwhile, melt chocolate in a heavy saucepan over low heat or in the microwave oven for 1 to 2 minutes or until chocolate is soft enough to stir smooth. Make sure to stir often so it does not burn. Spread chocolate mixture over cooled toffee and sprinkled with walnuts. Let cool until chocolate has hardened, then break into serving-size pieces.