Friday, March 9, 2012

A little Toffee in my life...Dark Chocolate Almond Toffee that is...

What a crazy week.  I don't know how I get myself into these things.  By these things, I mean agreeing to bake cupcakes for two peoples birthdays, bake two pear tarts and 3 apple cakes.  I must say it has been fun though.  Plus, for the first time ever I am making the desserts that will go with a scotch tasting at a work event!  So, pumped seriously though.  I love making desserts for other people.

Well, I tried to get ahead of the game by making the toffee ahead of time.  This recipe by the way is super easy!  I learned though, that I really should have spread out the almond mixture a bit more, so that it was spread more thinly.  Either way this came out chocolaty, crunchy, nutty and delicious and hopefully people at the event like it.  

P.S. not all of the pieces broke off so neatly...there are little bits that aren't really great for serving...don't throw these away...I am throwing mine in to some cookies. Yum and Enjoy!

So, awesome having Kathryn here this past weekend...check out these next pics she took so I could get my hands dirty and not have to worry about taking the pictures too.

Yummy, nutty, buttery goodness

Oh melted chocolate, how I love thee

Dark Chocolate Almond Toffee: (recipe from
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
1 tablespoon light corn syrup
2 tablespoons water
1 1/4 cups finely chopped almonds, toasted
12 ounces good dark chocolate, chopped (I used Ghirardelli)

1.  Line a jelly roll pan with foil and parchment paper.

2.  In a medium sauce pan, heat butter, sugar, corn syrup and 2 tablespoons water over medium heat to melt butter.  Cook mixture for approximately 12 minutes or until golden brown. Do NOT stir.

3.  Remove from heat and carefully stir in 1 cup chopped almonds.  Quickly pour toffee onto prepared pan and spread to edges.  Let stand for 30 minutes.

4.  Melt half of the chocolate, using a double boiler.  Stir until smooth and pour over top of the cooled toffee.  Let stand for 30 minutes to an hour or until set. (If you are short on time, you can refrigerate for 20 minutes.)

5.  Carefully flip toffee over.  Using a double boiler, melt the remaining chocolate and pour over toffee.  Let stand for another 30 minutes to an hour or until set.  

6.  Once chocolate is firm, break bar into 2-inch pieces.  Store in an airtight container at room temperature for up to 4 weeks.  Enjoy!  

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