Friday, January 1, 2010

Ron's Toffee

- 1 lb butter
- 3 C brown sugar
- 1/4 C water
- 3 C chopped roasted almonds (from Winco bulk foods)

1. Spread a thin layer of butter on a cookie sheet.
2. In a sauce pan, bring the butter, brown sugar, and water to a boil on medium heat, stirring constantly.
3. Pour the solution into a different sauce pan - copper plated is nice but not necessary (copper keeps heat even, helps prevent scorching)
4.Using a clean spoon, boil the mixture in the new pan on medium heat about 10 minutes. If you di vide the recipe, the time may be shorter. The candy is done when the mixture reaches 285 degrees. If you don't have a food thermometer, drop some candy in ice water and bite it after it cools. It's done when it's crunchy without being chewy. You can tell when the mixture is almost done. It starts giving off puffs of smoke.
5. Remove from heat and let cool for 10 minutes.
6. Stir in the almonds.
7. Spread the mixture on the buttered cookie sheet. You'll need to push it with a spoon to make it level.
8. While it is still hot, score it with a sharp knife. Butter the edge of the knife to keep it from sticking.
9. After it is cooled, separate the pieces by inserting a dull knife where you scored it.
10. Dip the pieces in melted chocolate and drop on wax paper. Tongs work nicely. (This step is optional)


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