Ingredients:
6 oz. (170 g) semi-sweet chocolate chips (I would use 12 oz)
1 cup (200 g) sugarabout 1/2 cup (60 g) chopped almonds (I used sliced)
1 (5 mL) teaspoon vanilla extract
1/8 teaspoon salt
1 cup (225 g) unsalted butter
In a medium saucepan (but large enough for volume to double), melt butter with sugar, salt, and about 2 tsp water over low heat. Stir occasionally.
When everything is melted, increase temperature to medium-high and stir constantly. The butter and sugar will rise then collapse and thicken. Use a thermometer to measure the temperature. You should cook it until the temperature reaches 300 degrees F but before it reaches 320 degrees F.
Remove heat and stir in vanilla extract. Add the almonds and stir. (The recipe actually calls for the almonds to be placed on top of the chocolate, but I mix them in with the sugar and butter.)
Pour the mixture onto non-stick 9x13 cookie sheet and smooth with a spatula almost to edges of cookie sheet. Sprinkle the chocolate chips on top. Wait a minute or 2 for chocolate to start melting, then smooth the chocolate with the spatula. Place cookie sheet in refridgerator to cool and harden. Break into pieces and store in fridge.
6 comments:
Mmmmm, looks delicious Dana, we might have to give that a go!
I think we will give it a try also. Can't wait.
I tried to make toffeee yesterday for the first time and it was a disaster. Think I cooked it too long and it got all andy like. The recipe you gave is exactly what I need....pictures! Thanks! We're going to try this one this week.
OOoh... sounds and looks so yummy I almost have to make it right NOW!
Thanks for sharing.
Blessings and magic.
YUM!!!!
Sounds yummy, Dana! I don't know how you find the time!
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