Toffee
recipe courtesy of Kim Cutting
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Prepare two cookie sheets by lining them with aluminum foil. In a large, heavy saucepan combine the butter, sugar, and salt. Cook over medium heat, stirring frequently until the butter is melted. Bring to boil, stirring constantly until mixture becomes a dark amber color, around 285 degrees F. (Today it was closer to 300 F.) Once toffee reaches proper color and temp., pour onto prepared baking sheets and smooth to even thickness with knife. Sprinkle chocolate chips over toffee and let it set for several minutes until chocolate completely melts. Spread chocolate evenly over toffee. Sprinkle chopped nuts onto chocolate and press in slightly (using a plastic bag over your hand to minimize the mess. Place toffee in rerefrigerator to set. Break into pieces and store in airtight container.
recipe courtesy of Kim Cutting
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
Prepare two cookie sheets by lining them with aluminum foil. In a large, heavy saucepan combine the butter, sugar, and salt. Cook over medium heat, stirring frequently until the butter is melted. Bring to boil, stirring constantly until mixture becomes a dark amber color, around 285 degrees F. (Today it was closer to 300 F.) Once toffee reaches proper color and temp., pour onto prepared baking sheets and smooth to even thickness with knife. Sprinkle chocolate chips over toffee and let it set for several minutes until chocolate completely melts. Spread chocolate evenly over toffee. Sprinkle chopped nuts onto chocolate and press in slightly (using a plastic bag over your hand to minimize the mess. Place toffee in rerefrigerator to set. Break into pieces and store in airtight container.
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