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Monday, April 21, 2014

Chocolate Almond Toffee

Hey guys,

This is a recipe for one of my top five favorite foods in the world. Seriously. I have a massive sweet tooth, and I have loved the toffee my mom has made since I was a kid. We made it in the microwave and over time as microwave powers increased, we had a little trouble getting the recipe just right so the temperatures all worked out perfectly.

Incredibly fortunately for me, my boyfriend and his wonderful mom both make amazing toffee, and a few weeks ago I finally got myself over to their house and made some toffee the real way- candy thermometer and all. I'll try to show you how easy it is- just have everything set out beforehand and it comes together in under 10 minutes.

Your arsenal: butter, white and brown sugar, light corn syrup, water, vanilla,
chocolate chips, and sliced almonds. 
Melt your butter in a heavy NOT non-stick pot, then add the sugars.
Once it comes to a boil, add the water and corn syrup, which is really easy if you just
measure them out into a bowl together beforehand.
Stir constantly (hard to get a good picture!) until it reaches 290 F on a candy thermometer.
Here it is at 290 F- mix in your almonds fast, then pour...
...onto your prepared baking sheet.
Spread the toffee out to the thickness of your preference.
Sprinkle chocolate chips (we used half semi-sweet and half milk chocolate) over top and let the
heat from the toffee melt them. Spread, then sprinkle remaining almonds.

Chocolate Almond Toffee
-1 cup butter (2 sticks)
-1/2 cup white sugar
-1/2 cup brown sugar
-2 tablespoons water
-1 tablespoon light corn syrup (Karo)
-1/2 cup + 1/2 cup sliced almonds
-8 oz. chocolate chips
Grease a cookie sheet to pour the toffee on later.
Melt the butter in a heavy (and NOT nonstick- it won't work) pot. Add the sugars and stir.
When the mixture begins to bubble add the water and Karo.
Cook to exactly 290 F while stirring constantly. Stir in 1/2 cup almonds.
Pour toffee out onto your prepared baking sheet.
Sprinkle your chocolate chips on top, let them melt a little, then spread over the top.
Sprinkle remaining 1/2 cup almonds on top of the melted chocolate.

Put in the fridge or freezer to harden completely. Enjoy!

Your finished toffee!! Delish. Refrigerate and wait (if you can!) for it to harden then dig in!

Savor it!
love, rue

p.s. Special thanks to my boyfriend and his mother!

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