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Few can resist this crunchy,
buttery almond-walnut toffee topped with chocolate.
Almond-Walnut
Butter Toffee
- 2 1/4 cups granulated
sugar
- 1 1/4 cups butter
- 1/2 cup water
- 1 teaspoon salt
- 1 1/2 cups chopped blanched
almonds
- 1 cup chopped walnuts
- divided use
- 1 (6-ounce) package semisweet
chocolate chips (1 cup)
- Butter a 13 x 9 x 2-inch
pan and set pan aside in a warm area.
- Combine first 4 ingredients
in a large heavy saucepan. Cook over medium heat, stirring constantly,
until sugar dissolves and mixture comes to a boil. Cover and
cook 2 to 3 minutes to wash down sugar crystals from sides of
pan. Uncover and cook, stirring constantly, to hard crack stage,
300°F (150°C).
- Remove from heat, and
stir in almonds and 1/2 cup walnuts. Pour into prepared pan,
quickly spreading mixture to edges of pan. Sprinkle with chocolate
chips; let stand 1 minute or until chocolate begins to melt.
Spread chocolate evenly over candy. Sprinkle with remaining 1/2
cup walnuts. Let stand until set. Break into pieces. Store in
an airtight container in a cool area or the refrigerator.
Makes about 1 1/4 pounds.
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