Post by chief_cook2 on Feb 28, 2003 23:17:23 GMT -6
5 C. granulated sugar
1 C. water
2 1/2 lb. (10 sticks) sweet cream butter
2 C. whole, shelled almonds
24 oz. semisweet or milk chocolate bars or chips (for coating)
3 C. almonds, ground
Grease two 9 x 13-inch baking pans with vegetable oil.
Combine sugar and water in a 4-quart saucepan. Cook over medium heat, stirring constantly, until the mixture registers 231 degrees on a candy thermometer.
Add butter slowly until all is melted.
Add whole almonds and cook until they are golden brown.
Pour mixture into prepared pans (mixture should be about 1/2 inch deep) and immerse pans in ice water to
harden toffee.
Remove toffee onto wax paper or parchment paper.
Melt chocolate in a double boiler. Coat the top side of the toffee with half the melted chocolate and sprinkle with half the ground almonds.
Repeat on underside of toffee.
Makes about 3 pounds.
1 C. water
2 1/2 lb. (10 sticks) sweet cream butter
2 C. whole, shelled almonds
24 oz. semisweet or milk chocolate bars or chips (for coating)
3 C. almonds, ground
Grease two 9 x 13-inch baking pans with vegetable oil.
Combine sugar and water in a 4-quart saucepan. Cook over medium heat, stirring constantly, until the mixture registers 231 degrees on a candy thermometer.
Add butter slowly until all is melted.
Add whole almonds and cook until they are golden brown.
Pour mixture into prepared pans (mixture should be about 1/2 inch deep) and immerse pans in ice water to
harden toffee.
Remove toffee onto wax paper or parchment paper.
Melt chocolate in a double boiler. Coat the top side of the toffee with half the melted chocolate and sprinkle with half the ground almonds.
Repeat on underside of toffee.
Makes about 3 pounds.