|About 8x8 inch square Almond Toffee|
|(1) Chop finely 1 oz. almonds or walnuts for topping.
(2) Line a 8x8 inch baking pan with lightly oiled aluminum foil.
|(1)In a sauce pan put together:|
|1/2 cup sugar (100 grams)
1/8 cup water (28 grams)
1 Tbsp Karo corn syrup (15 cc)
1/4 lb butter (1 stick 110 grams)
|(2)Cook over medium heat and bring it to a boil. Set a timer for 10 minutes and add:|
|1/4 lb. chopped almonds (110 grams)
|(3)Reduce heat to medium-low. Stir with a wooden
spatula constantly but slowly.
rapid stirring. Avoid sugar liquid sticking to the side of the pan.
crystallized sugar will fall into the liquid mixture and ruin the
|Use a timer only for a guide. The candy has to reach 290F(145C) and it should be dark caramel or amber color. It becomes darker caramel color at 10 minutes:|
|(4)Immediately pour the mixture out onto a prepared pan. Spread as flat as possible. While the toffee is hot, sprinkle:|
|chopped 4 oz. bar of chocolate (110 grams)
|(5) After the chocolate melts, spread it evenly over the toffee. Then sprinkle:|
|1 oz. finely chopped almonds or walnuts
|(6) After the toffee is cooled to room temperature, break into serving size pieces.|