Almond Toffee Recipe Toffee Almond Bar Recipe Anyone?!?

2:11 AM

Toffee almond bar recipe anyone?!? - almond toffee recipe

Starbucks?


Posted by Jeanna Su

2 comments:

theobrom... said...

Almonds Caramel Chocolate Bars




10 oz whole unblanched almonds
1 1 / 4 cups sugar
Syrup 1 / 3 cup light corn
1 / 3 cup water or rum
8 ounces (2 sticks) butter, cut into small pieces
1 teaspoon salt
1 / 2 teaspoon baking powder
8 ounces bittersweet chocolate, finely chopped

Position rack in center of oven and preheat the oven to 375 degrees F.
Spread nuts on a baking sheet and bake loaves for 10 to 15 minutes, turning the screw after 7 to 8 minutes to ensure even roasting. Let cool and cut into pieces. They should be about 2 cups. Set aside. Clean and cover the baking dish with vegetable oil or vegetable oil. Spray both sides of the offset spatula with vegetable oil spray. Set aside.

Make the caramel: Place the sugar in a small deep pan. Add corn syrup and water or rum and bring to a boil over medium heat. Boil until large bubbles to the surface 3 to 4 minutes. Cover with foil and simmer 5 minutes.

Add butter pieces and continue cookingg, uncovered, over medium heat until the temperature reaches 300 degrees F on a candy thermometer, about 30 minutes. (The candy thermometer has a clip on the side of the slide up or down can. You can place the thermometer on the side of the pan, so as to insure that the mixture, not the funds of the pan so that the reading is correct.) take from heat and immediately the salt, baking powder and 1 cup chopped nuts. Stir with a wooden spoon and mix well.

Pour caramel mixture into the oiled baking sheet and with an offset spatula, spread the mixture through a block of approximately 10 by 13 inches. The caramel will thicken quickly, so that it could function as quickly as possible. Cool and remove a portion of vegetable oil or spray with a clean cloth.

While the mixture cools to melt candy, chocolate in a medium, heatproof container is placed in boiling water. When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally there. Keep warm.

If you can lift the block of caramel, to a flat work surface surfaEC or a baking sheet clean. Pour the melted chocolate to cover the caramel, spread over the entire surface, and before the chocolate cools, sprinkle with chopped nuts yet. If the chocolate takes time to harden, allowing the refrigerator for 10 minutes to chocolate.

The block back to Caramel, to the work surface and break into pieces approximately 1 to 1 1 / 2 inches wide. Then cut into small pieces, if desired. Use as needed.

January 16, 2010 at 11:11 PM
dejaalle said...

You probably need to experiment to find out how. My best suggestion is to look for chocolate with almonds. We do not know when SBUX, as they are made, we just sent a package of fresh daily. They are very good when they are heated in the store ...

January 17, 2010 at 5:58 AM

Post a Comment