Tuesday, December 4, 2012

Nutty Toffee - ohhh so good!

    

The delicious toffee is fairly simple to make - be sure to cook it when the weather is dry - too much moisture in the air will keep it from forming properly (and always use REAL butter.)

NUTTY TOFFEE

             Chop and toast in a 350° oven 5 – 7 minutes
1 C raw almonds
            Set aside.  Place in an 11 x 17" jelly roll pan

3 C deluxe mixed nuts (no peanuts)

            Rub the inside of a large heavy pan with butter, then melt over low heat

1 1/2 C salted butter

            add

1 1/2 C sugar

3 TBSP water
           
Cook over low heat until sugar is dissolved; avoid getting sugar on the sides of the pan while cooking. Wipe sides down with a wet pastry brush if necessary. When sugar is dissolved, turn heat to medium high and continue cooking to 290° or hard crack stage. Remove from heat, add

1 1/2 tsp vanilla extract

            Pour over mixed nuts in baking pan. Immediately spread with

12 oz. milk chocolate chips

            Place an inverted 11 x 17" pan over the toffee mixture. Allow chocolate chips to melt for   
            about 5 minutes, then using a knife or spatula, spread the chocolate chips evenly over the
            surface of the toffee. Sprinkle with toasted chopped almonds. Place in the freezer for a few 
            minutes to quickly cool toffee. Break apart into chunks with a knife. Store in an airtight       
            container.