Saturday, December 20, 2014

25 Days of Baking: Day 20

Today was a little crazy, we started out our day taking our daughter to the doctor to be diagnosed with croup. Just what the holiday needs. She is a trooper and it hasn't slowed her down any. This evening we did our little families Christmas, complete with a drive through the park with lights. In the midst of all that I did find time to make today's treat, toffee.


I found the recipe at damndelicious.net. I don't think I have ever had toffee with almonds in it, so I did find this a little strange, but upon further research, a lot of recipes include almonds. Who knew. 


Toffee 
  • 1 cup raw almonds
  • 1 cup unsalted butter, cubed
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/3 cup pecans, chopped
 Directions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Spread almonds in an even layer on the prepared baking sheet. Place into oven and bake until toasted, about 10 minutes; set aside.
  3. In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.
  4. Immediately spread the hot caramel mixture evenly over the almonds. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
  5. Let cool completely, about 2 hours. Break into pieces.

I chose to not put the pecans on top, and unfortunately I don't think I cooked the caramel mixture long enough. Even after a visit to the fridge it is still gooey. Plus the color seems a little off. I guess you live and learn right. I will be trying another recipe I found again sometime soon, as I do LOVE toffee, so it's a little disappointing that this isn't really what it should be.





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