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Chocolate-covered Almond Toffee
Nb persons: 32
Yield: 1 Oz
Preparation time: 30 minutes
Total time: 1 hour
Source: Shawn & Jennifer Southmayd
| Ingredients | |
| 10 ounces | whole unblanched almonds |
| 1 1/4 cups | sugar |
| 1/3 cup | light corn syrup |
| 1/3 cup | rum |
| 8 ounces (2 sticks) | unsalted butter, cut into small pieces |
| 1 teaspoon | salt |
| 1/2 teaspoon | baking soda |
| 8 ounces | bittersweet chocolate, cut into small pieces |
Directions:
Position rack in center of oven and preheat oven to 375 degrees F.
Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting. Cool and chop coarsely. You should have about 2 cups. Set aside. Clean baking tray and coat with vegetable oil or vegetable oil spray. Spray both sides of the offset spatula with vegetable oil spray. Set aside.
Make the toffee: Place sugar in a small deep saucepan. Add the corn syrup and water or rum and, over medium heat, bring to a boil. Let boil until large bubbles form on the surface, 3 to 4 minutes. Cover with foil and boil 5 minutes longer.
Add the pieces of butter, stir, and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer. (The candy thermometer has a clip on the side that can be slid up or down. If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.) Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts. Stir with a wooden spoon until well combined.
Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches. The toffee will thicken very quickly, so work as fast as you can. When cool, blot some of the oil or vegetable spray with a clean towel.
While the toffee mixture is cooling, add 3/4 of the chocolate to a medium heatproof bowl. Place in the microwave and heat for 20 seconds. Remove and stir. Repeat at 20 second intervals until chocolate is smooth and shiny. Remove and add the remaining chocolate, stirring until melted.
When you can lift the toffee block up, transfer it to a flat work surface or to a clean baking tray. Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts. If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide. Then cut into smaller pieces, as desired. Use as needed.
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