posted by jewel 10-12-100 10:09 AM
* Exported from MasterCook *
Butter Toffee II
Recipe By : Mike
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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Optional:
Good Quality Chocolate Bars enough to cover the toffee*
1 1/2 Cups Almond slivers, blanched: toasted and fine
Toffee:
8 Cups Sugar, granulated
1 lb. Butter, sweet
1/4 tsp. Salt
2 Cups (to taste) Almond slivers, blanched, raw
2 Tbl. Vanilla Extract, quality, to taste
Line an appropriate number of sheet pans (sub jelly roll or lipped cookie sheets) with heavy duty foil. Be sure to leave "handles" of foil to use to lift the candy out of the pan. Butter the foil and reserve. Before you butter the foil in the sheet pans, unwrap enough chocolate bars to (almost) cover the surface; reserve.
Choose a deep heavy pot. Add the sugar, butter, salt, and almonds to the cold pot. Turn on heat to
high. Slowly stir to melt the butter and start the sugar caramelizing. When the sugar is almost completely melted, stop stirring and watch the almonds carefully. When they are just a shade or to lighter than the
syrup, remove from heat (don't just turn off the fire) and add the vanilla, quickly stirring. Quickly pour into the sheet pans and use a spatula to spread it evenly.
Top with the optional chocolate bars. Be careful not to touch the candy and get burned. Let the chocolate soften for about 5 minutes and then spread with the spatula. Immediately top with the finely chopped toasted almonds, pressing them into the chocolate with a clean offset spatula. Allow to cool completely. If you move it to a rack, it will speed it up, but use hot pads.
When cool, lift the entire bar out of the pan with the foil. Break it into large pieces that will barely go into a 2-gallon Ziplok, then, break it into smaller chunks inside the Zipolk so all the "crumbles" don't scatter all over the kitchen.
Note: The more almonds you add, the more decadent the Toffee. You can use
anything from 1 to 4 cups.