Toffee Recipe With Sliced Almonds

BestEver Almond Toffee (Small Batch) Cookie Madness

WEBNov 9, 2007 · At 240 degrees, add the remaining ½ cup sliced almonds to sugar mixture. After adding almonds, stir constantly, keeping heat at …

1. Preheat oven to 350 degrees F. Spread 1/4 cup of the almonds on a non-stick cookie sheet and bake for 6-8 minutes or until toasted and aromatic. Set aside. If you prefer you can just toast them quickly in a dry skillet or use almonds that have already been toasted.
2. Line a 13×9 inch pan or other rimmed pan with parchment paper and set next to stove.
3. Place butter, water and salt in a heavy bottomed (I use a nonstick anodized black pan), 2 or 3 quart saucepan and melt over medium heat. When butter is completely melted, add sugar. Set a deep fry thermometer in pan, being careful that bulb is not touching bottom of pan. Cook mixture over medium heat, stirring once or twice until it reaches 240 degrees F.
4. At 240 degrees, add the remaining 1/2 cup sliced almonds to sugar mixture. After adding almonds, stir constantly, keeping heat at medium, until mixture reaches 290 degrees F. If temperature is not rising at a slow and steady rate, raise heat a tiny bit until mercury starts rising. (going from 240 to 290 should not take any longer than 13 minutes). When mixture reaches 290 degrees F (better a little above than below), immediately remove from heat and stir in baking soda. It will bubble a bit and the candy will develop air bubbles. Pour into parchment lined pan. The mixture should be kind of a bubbly blob at this point and if you are on track, the saucepan will be relatively clean after you've dumped the blob of candy onto the parchment. Mixture should begin to firm and butter may pool and separate, Do not pour off any excess butter if this happens, and don't panic if the toffee doesn't set immediately. If you cooked the toffee to 290, your candy should set. Sometimes it just takes longe

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Grandma Nash's Best English Toffee Recipe House of …

WEBDec 16, 2016 · Spread whole almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but being careful not …

1. To toast the almonds, preheat oven to 350 degrees. Spread whole almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but being careful not to burn them. Let cool, then chop into small pieces and set aside.
2. Butter a baking sheet or silipat mat, then sprinkle half of the chopped almonds on the buttered surface and set aside.
3. In a heavy pan over medium-high heat, melt the butter, then add both types of sugar and the water. Stir to combine using a long-handled wooden spoon and bring to a boil over medium-high heat, stirring constantly. Continue stirring until a candy thermometer reaches 300 degrees (hard crack stage), usually between 10-15 minutes.
4. Remove from heat and immediately stir in the baking soda, working quickly. The toffee will bubble and foam a bit when reacting to the baking soda. Immediately pour the hot candy over the almonds in the prepared baking sheet and spread out into a thin layer with the back of your stirring spoon; let cool slightly for 2-3 minutes before sprinkling the chopped chocolate over the toffee. The heat of the candy will melt the chocolate after just a few minutes and then you can spread it out into an even layer with the back of spatula or knife.

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