CHOCOLATE ALMOND TOFFEE
A perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want.
Provided by Annacia
Categories Candy
Time 15m
Yield 2 lbs
Number Of Ingredients 7
Steps:
- Spread oil on large rimmed baking sheet; set aside.
- In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
- Remove from heat.
- Whisk in cocoa; stir in almonds.
- Quickly spread as thinly as possible on prepared pan.
- Let cool completely.
- Break into pieces.
- Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).
Nutrition Facts : Calories 2600.4, Fat 184.5, SaturatedFat 92.1, Cholesterol 366, Sodium 1255, Carbohydrate 245.2, Fiber 10.8, Sugar 212.1, Protein 19.1
WHITE CHOCOLATE ALMOND TOFFEE
Make and share this White Chocolate Almond Toffee recipe from Food.com.
Provided by JoliePie
Categories Candy
Time 1h10m
Yield 2 1/4 lbs, 10 serving(s)
Number Of Ingredients 5
Steps:
- Line a 15x10x1" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray. In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water. Heat over medium heat to melt butter. Increase heat to med-high and insert candy thermometer.
- Cook mixture about 12 minutes until golden brown and temp reaches 300°F DO NOT STIR. Remove from heat and remove thermometer. Carefully stir in 1c. chopped almonds.
- Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30mins.
- Melt half of the chocolate in microwave on High for 45 seconds. Stir to smooth. Spread over top of cooled toffee. Refrigerate 20 minutes until firm.
- Once bar is firm, flip over onto a piece of wax paper; remove foil. Microwave remaining chocolate on High 45 seconds and stir to smooth. Spread over toffee bar; sprinkle with remaining 1/4c. almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.
- Once chocolate is firm, break bar into 2.5" pieces. Store airtight at room temperature up to 1 month.
Nutrition Facts : Calories 550.9, Fat 36.6, SaturatedFat 18.8, Cholesterol 53.6, Sodium 81.3, Carbohydrate 54.5, Fiber 1.6, Sugar 51.4, Protein 5.2
CHOCOLATE-COVERED ALMOND TOFFEE BARS
Provided by Food Network
Categories dessert
Time 3h25m
Yield 1 (2-pound) block, 10 by 13 inches
Number Of Ingredients 8
Steps:
- Position rack in center of oven and preheat oven to 375 degrees F.
- Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
- Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
- Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
- Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
- While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally. Keep warm.
- When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
- Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.
CHOCOLATE-COVERED ALMOND TOFFEE
Provided by Joe Miller
Categories Candy Chocolate Nut Dessert Freeze/Chill Quick & Easy Almond Winter Chill Edible Gift Simmer Gourmet Montana Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 lb
Number Of Ingredients 9
Steps:
- Pulse almonds in a food processor until coarsely chopped, then transfer to a small bowl. Pulse walnuts in food processor until finely chopped and set aside.
- Finely chop 1 bar of milk chocolate and 1 bar of bittersweet chocolate with a large knife, then combine in a bowl. Repeat with remaining 2 chocolate bars and combine in another bowl.
- Butter a large baking sheet and put on a heatproof work surface. Bring butter, sugar, and water to a boil over moderately high heat, whisking until smooth, then stirring occasionally, until mixture is golden and registers 300°F on thermometer, 20 to 30 minutes.
- Immediately stir in almonds, then carefully pour mixture onto center of prepared baking sheet (use caution when pouring hot liquids). Spread toffee into a 15- by 12-inch rectangle (1/4 inch thick) with a heatproof spatula, smoothing top, and let stand 1 minute, then sprinkle 1 bowl of chopped chocolate evenly on top of hot toffee. Let stand until chocolate is melted, 4 to 5 minutes. Spread chocolate evenly using a heatproof rubber spatula or an offset metal spatula. Sprinkle half of walnuts evenly over melted chocolate, then cover with a sheet of wax paper or parchment.
- Wearing oven mitts, invert second baking sheet over toffee and carefully invert toffee and sheet. If toffee does not release itself, use a spatula to loosen it. Sprinkle remaining chocolate on top to melt, then spread (as above) and sprinkle with remaining walnuts. Place a sheet of wax paper or parchment on top and press lightly to help nuts adhere. Freeze toffee on baking sheet until chocolate is firm, about 30 minutes. Break toffee into pieces, then transfer to an airtight container and keep at room temperature.
ALMOND TOFFEE
I love this almond toffee recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 pound.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.
Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
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- Place almonds in a baking pan. Bake in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When cool enough to handle, finely chop.
- In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300° on a candy thermometer; see notes), 10 to 15 minutes. Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes.
- Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
CHOCOLATE-ALMOND TOFFEE RECIPE - GRACE PARISI | FOOD & …
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1/5 Total Time 1 hrServings 2Published 2013-12-07
- Line an 8-by-11-inch baking pan with foil. Spray the foil with vegetable oil. In a heavy saucepan, melt the butter. Stir in the sugar and water and bring to a boil. Wash down the side of the pan with a moistened pastry brush. Cook over moderate heat, stirring with a wooden spoon, until a deeply golden caramel forms and the temperature reaches 300° on a candy thermometer, 15 minutes; if the sugar and butter separate, stir vigorously to blend. Remove from the heat and add the coarsely chopped almonds, vanilla and salt. Scrape the toffee into the prepared pan; let cool for 10 minutes.
- Sprinkle half of the chocolate over the toffee and let stand until melted. Spread the chocolate over the toffee and sprinkle with half of the finely chopped almonds. Freeze the toffee for 10 minutes.
- Invert the toffee onto a foil-lined baking sheet and peel off the foil backing. In a microwave safe bowl, melt the remaining chocolate. Spread the melted chocolate over the top of the toffee and sprinkle with the remaining finely chopped almonds. Let the toffee cool, then break into shards.
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- Melt the butter in a medium saucepan. Remove the pan from the heat, and, using a heat-proof spatula or a wooden spoon, stir in the sugar, corn syrup, and water. Position a candy thermometer in the pan so that the bulb doesn't touch the bottom of the pan. Cook the mixture over medium-high heat, stirring occasionally, until it reaches 300ºF, a process that can take 10 minutes or so, depending on your pan and the heat under it. At this point the toffee will be caramel colored and bubbling. Take the pan off the heat, remove the thermometer, and stir in the salt and 1 cup of the nuts.
- Cautiously pour the hot, sticky candy into the parchment-lined pan. Immediately and with a sense of purpose, use the back of a spoon or an offset spatula to spread the toffee over the bottom of the pan. It's OK if you have a ragged oblong or an odd shape. Don't feel as if you have to push the toffee all the way to the edges of the pan, but you do have to work fast because the toffee hardens quickly. Let the candy set up for 2-3 minutes and then sprinkle with the chocolate; wait 2-3 more minutes or until the chocolate has melted. Spread evenly using a clean, completely dry offset spatula. Sprinkle evenly with salt and almonds.
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- Preheat oven to 350° F. Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, about 10 minutes. Cool; set aside.
- In a heavy saucepan, combine butter, sugar, salt, water, and corn syrup. Cook over medium heat, stirring often, until mixture comes to a boil, about 10 minutes. Reduce heat slightly. Continue boiling, stirring occasionally, to 300° F (hard crack stage), about 25 minutes (use a silicon spoon or spatula - the mixture will not stick to it).
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