Almond Toffee Revisited

Almond Toffee Revisited takes approximately 1 hour and 30 minutes from beginning to end. One portion of this dish contains about 5g of protein, 31g of fat, and a total of 398 calories. This recipe serves 12 and costs 81 cents per serving. It works well as a side dish. Head to the store and pick up almonds, salt, water, and a few other things to make it today. 112 people found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and fodmap friendly diet. It is brought to you by Cookie Madness. With a spoonacular score of 28%, this dish is rather bad. Similar recipes are Almond Toffee, Almond Toffee, and Almond Toffee.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 1/2 cups sliced almonds, divided use

1/2 teaspoon baking soda

2 sticks unsalted butter — 1/2 pound (salted works too)

1 cup granulated sugar

8 ounces good quality dark or milk chocolate, chopped

1/2 teaspoon salt

1/2 cup warm water

Equipment:

oven

baking paper

baking sheet

stove

frying pan

kitchen thermometer

sauce pan

Cooking instruction summary:

Preheat oven to 350 degrees F. Spread about 1/2 cup of the almonds on a non-stick cookie sheet and bake for 6-8 minutes or until toasted and aromatic. Set aside.Line a 13×9 or 15×10 inch pan with parchment paper and set next to stove.Place butter in a heavy bottom, medium sized (3 qt) saucepan and melt over medium heat. When butter is mostly melted, stir in sugar, warm water and salt. Set a deep fry thermometer in pan, being careful that bulb is not touching bottom of pan. Cook mixture over medium heat, stirring once in a while, until mixture reaches 240 degrees F.At 240 degrees, add the remaining 1 cup sliced almonds to sugar mixture. After adding almonds,stir constantly, keeping heat at medium, until mixture reaches 295 degrees F. If temperature is not rising at a slow and steady rate,raise heat a tiny bit until mercury starts risingWhen mixture reaches 290 (make sure it’s no less than 290 and no more than 295 degrees F), immediately remove from heat andstir in baking sodaIt will bubble up and lighten a bit and seem almost fluffy. Pour into parchment lined pan. The mixture should be kind of a liquid blob at hit point and if you are on track, the saucepan will be clean when you dump the blob of candy onto the parchment. Mixture will begin to firm, and buttermaypool and separate. Do not pour off any excess butter. Do not panic, because if you cooked the toffee to between 290 and 295, your candy should set. Sometimes it just takes longer.While candy is still very hot and in the process of setting, scatter chopped chocolate across top of hot and let chocolate melt into and over the candy as candy firms. Using back of a spoon, spread melted chocolate evenly over candy. Crush your toasted almonds and sprinkle over melted chocolate. Let candy cool for a 1/2 hour or more at room temperature. Transfer to refrigerator and chill for about 1 hour to firm chocolate.When chocolate is set is set, lift candy from pan by grasping parchment. Break candy into large chunks.

 

Step by step:


1. Preheat oven to 350 degrees F.

2. Spread about 1/2 cup of the almonds on a non-stick cookie sheet and bake for 6-8 minutes or until toasted and aromatic. Set aside.Line a 13×9 or 15×10 inch pan with parchment paper and set next to stove.

3. Place butter in a heavy bottom, medium sized (3 qt) saucepan and melt over medium heat. When butter is mostly melted, stir in sugar, warm water and salt. Set a deep fry thermometer in pan, being careful that bulb is not touching bottom of pan. Cook mixture over medium heat, stirring once in a while, until mixture reaches 240 degrees F.At 240 degrees, add the remaining 1 cup sliced almonds to sugar mixture. After adding almonds,stir constantly, keeping heat at medium, until mixture reaches 295 degrees F. If temperature is not rising at a slow and steady rate,raise heat a tiny bit until mercury starts rising

4. When mixture reaches 290 (make sure it’s no less than 290 and no more than 295 degrees F), immediately remove from heat andstir in baking soda

5. It will bubble up and lighten a bit and seem almost fluffy.

6. Pour into parchment lined pan. The mixture should be kind of a liquid blob at hit point and if you are on track, the saucepan will be clean when you dump the blob of candy onto the parchment.

7. Mixture will begin to firm, and buttermaypool and separate. Do not pour off any excess butter. Do not panic, because if you cooked the toffee to between 290 and 295, your candy should set. Sometimes it just takes longer.While candy is still very hot and in the process of setting, scatter chopped chocolate across top of hot and let chocolate melt into and over the candy as candy firms. Using back of a spoon, spread melted chocolate evenly over candy. Crush your toasted almonds and sprinkle over melted chocolate.

8. Let candy cool for a 1/2 hour or more at room temperature.

9. Transfer to refrigerator and chill for about 1 hour to firm chocolate.When chocolate is set is set, lift candy from pan by grasping parchment. Break candy into large chunks.


Nutrition Information:

Quickview
398k Calories
4g Protein
30g Total Fat
31g Carbs
2% Health Score
Limit These
Calories
398k
20%

Fat
30g
47%

  Saturated Fat
14g
88%

Carbohydrates
31g
11%

  Sugar
27g
30%

Cholesterol
40mg
14%

Sodium
280mg
12%

Caffeine
12mg
4%

Get Enough Of These
Protein
4g
9%

Vitamin E
5mg
34%

Manganese
0.5mg
25%

Magnesium
69mg
17%

Copper
0.29mg
14%

Vitamin B2
0.24mg
14%

Fiber
3g
13%

Phosphorus
118mg
12%

Vitamin A
470IU
9%

Iron
1mg
7%

Zinc
0.85mg
6%

Calcium
56mg
6%

Potassium
185mg
5%

Vitamin B3
0.74mg
4%

Vitamin B1
0.04mg
3%

Folate
10µg
3%

Vitamin K
2µg
2%

Vitamin D
0.28µg
2%

Selenium
1µg
2%

Vitamin B6
0.03mg
2%

Vitamin B5
0.12mg
1%

covered percent of daily need
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Food Trivia

A watermelon is over 92% water by weight.

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