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Chipotle-Chocolate Toffee
Nb persons: 0
Yield: 1 1/2 lbs.
Preparation time:
Total time:
Source: Southern Living 2007
| 1 1/4 c. | unsalted butter |
| 1 c. | sugar |
| 1/2 c. | light brown sugar |
| 1/3 c. | water |
| 1 Tb. | light corn syrup |
| 1/2 tsp. | salt |
| 1 Tb. | chopped chipotle in adobo sauce |
| 1 Tb. | adobo sauce |
| 2 c. | natural almonds, coarsely chopped |
| 1 c. | dark chocolate chips, or semisweet chocolate chips |
Melt butter in a 3 qt. heavy saucepan over medium high heat. Add sugar and next 4 ingredients; cook until sugars dissolve, stirring constantly. Attach candy thermometer to pan. Decrease heat to medium, add chipotle pepper and sauce. Cook, stirring often, at a gently boil 10 minutes. Add almonds and continue boiling and stirring for 10 minutes or until themometer registers 290 degrees. Remove from heat. Carefully pour candy onto a buttered jelly-roll pan; spread candy to 1/4" thickness. Sprinkle with chocolate chips. Let stand 2 minutes or until chocolate melts; spread chocolate using an offset spatula. Cool until chocolate hardens. Break toffee into pieces.
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