Toffee Recipe and a Promotion!
It's freezing outside!
The ground was still covered with frost at 9 am here this morning. Taylor had to wear her sweater on our morning walk. I had to wear 2 coats (yes, laugh at that image in your mind...a 30 week preggo gal with 2 coats on. What's even funnier...watching me put them on!), my furry beanie, furry boots, and my gloves. I do believe winter is here!
Before I get to the yumminess I know you want to read about, I have to say how proud I am of Russell! He made first class!!! Last week (I can't even remember what day it was now) was his pinning ceremony and I had the honor of pinning him.
So proud of him!!!
(I have no clue who that person is, sorry)
Thanks to retouching, you'd never know I spilt orange juice on the front of my shirt unless I told you. =)
It was a great day, he got the rest of the day off work, we went to Cracker barrel for breakfast/lunch, and then I let Russ open his Christmas presents.
He got camping stuff! So next summer we will be going camping, baby included!
Speaking of baby, I'm 30 weeks!!! Which means we have roughly 2 more months until we get to see our bundle of joy! It also means that we have 2 more months to pick a name! lol
Now, onto the yummy stuff!
This toffee is very, very, very good! It has almond slivers in it, so nut allergy people, beware!
This is seriously all you need to make it. Plus some water, but my faucet was feeling camera shy this morning. Feel free to use real butter. Blue bonnet works just fine for me.
Line a 9x13 dish with foil. Sprinkle your almonds in the bottom like so...
I toasted my almonds this year, but last year I didn't. Either way is fine and dandy.
Butter the sides of a sauce pan.
Butter it good too! Don't be shy with it.
Melt your butter and add some sugar, water, and corn syrup.
Stick your candy thermometer on the side and stir, stir, stir!
You will be stirring for at least 10-15 minutes but if that's the hardest thing you have to do all day, I think you'll be fine!
See how its getting nice and thick. You want it to get to 290 degrees F.
No hotter, no colder. Got that?
Once it reaches 290 degrees, turn off your heat, remove the thermometer, and pour this deliciousness over your almonds in your dish.
Should look something like this. Work quickly because it hardens fast!
Then set your timer for 5 minutes. During this 5 minutes you can wash that pretty little saucepan you just used. Or you can go watch tv, feed your dog, warn your husband that licking the spatula will cause blistering of the tongue, and laugh when he doesn't listen.
What ever blows your skirt up.
After 5 minutes, pour your chocolate chips over the toffee.
Let them puppies set for about 2 minutes to give them time to melt, then spread 'em!
At this time I will apologize for the blurriness of this picture. I was multitasking and couldn't get it right for some reason.
Once you've made your chocolate look all nice and pretty, sprinkle some more almonds on top.
Now let it set there until the chocolate is set, or stick in the fridge because you lack patience and want to eat this now!
Break it up into chunks and enjoy! Or Put this in a pretty tin or clear bag and give it as a gift! People love food! And it's cheaper than going out and buying something from the store.
Recipe for Almond Butter Crunch Toffee
1 Cup almond slivers (toasted or not, it's up to you)
2 sticks of butter
1 Cup sugar
3 Tablespoons of water
1 Tablespoon light corn syrup
3/4 Cup chocolate chips (whatever kind you desire)
Line a 9x13 in baking dish with foil. Pour 1/2 Cup of almonds in the bottom and spread them out.
In a medium saucepan, butter the sides well. Melt 2 sticks of butter over med-low heat. Add sugar, water, and corn syrup. Stir well. (It usually starts to boil once the water and corn syrup is added, if not give it some time).
Place candy thermometer on the side of sauce pan. Continue to stir until it reaches 290 degrees F. (This takes me 15-25 minutes, depending on the stove I use). Once it reaches 290 degrees, remove from heat, remove thermometer, and pour over the almonds in the foil lined dish.
Set timer for 5 minutes. After 5 minutes, sprinkle chocolate chips over toffee and wait 2-3 minutes, then spread evenly with a rubber spatula. Sprinkle with remaining almonds.
Let chocolate set, or put in fridge to chill. Once set, break into pieces and enjoy!
I hope you all enjoy this recipe as much as I do!
Fudge is next on my to-do list!
Have a great day and stay warm!!!