Chocolate burnt almond toffee
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Chocolate burnt almond toffee
  Chocolate    Candy    Almonds  
Last updated 6/12/2012 1:15:10 AM. Recipe ID 44408. Report a problem with this recipe.
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      Title: Chocolate burnt almond toffee
 Categories: Candy
      Yield: 24 Servings
      7 oz Hershey's chocolate bar
      6 oz Chocolate chips
      1 lb Lightly salted butter
      2 c  Sugar
      1 c  Slivered raw almonds
  1 1/4 c  Chopped pecans
  From: (Cathy Burk (214+464-3176))
  Date: 10 Dec 93 16:50:50 GMT Place chocolate in a small saucepan or
  in a double-boiler top.  Set pan over hot, not boiling water. Stir
  with wooden spoon until melted. Do not allow steam or water to touch
  chocolate. Set aside.
  Melt butter in a medium saucepan over medium heat.  Slowly add sugar,
  stirring slowly but constantly.  Cook until sugar is dissolved.
  Mixture will no longer feel grainy when rubbed between fingers. BE
  takes about 20 minutes after the sugar has been added.
  Add almonds to mixture.  Continue cooking over medium heat, stirring
  constantly.  Mixture will be very thick.  (Don't be alarmed if butter
  separates during cooking.  Just continue stirring.)  Cook until
  mixture registers 300 degrees (hard crack stage) on candy
  thermometer.  At this point, the mixture is amber-colored, starts to
  liquefy to syrup and begins to smoke.
  Pour immediately into buttered 15 1/2 x 10 1/2 x 1/2 inch deep cookie
  sheet set on a wire cooling rack.  Spread mixture evenly over pan.
  Set aside for 2 to 3 minutes, just until top sets.
  Pour reserved chocolate over toffee.  Wait 30 seconds, then spread
  evenly over top.  Sprinkle with chopped pecans.  Roll pecans gently
  with drinking glass to press pecans into chocolate.  Set aside for
  several hours or overnight until toffee is set.
  Break toffee into uneven pieces.  Toffee can be store in tin in a
  cool spot for up to 2 months.  (It won't be around that long!) Makes
  about 3 pounds.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 44408 (Apr 03, 2005)

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