This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Almond Toffee Crunch
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- #65186
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
1 1/2 cup sugar
1 cup margarine or butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup slivered almonds, finely chopped
directions
In a heavy 2-quart saucepan over medium heat, heat sugar, margarine or butter, corn syrup, vanilla extract, and 2 tablespoon water to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F or hard-crack stage (when small amount of mixture dropped into very cold water separates into threads that are hard but not brittle), about 20 minutes.
Immediately pour mixture evenly onto ungreased large cookie sheet. Sprinkle with chocolate pieces (chocolate will melt). With knife or metal spatula, spread melted chocolate evenly over candy; sprinkle with almonds. Let candy cool and harden, about 1 hour; refrigerate 30 minutes if chocolate is not set. Break candy into small pieces to serve.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Would have been nice to have the 2T water listed in the recipe ingredients. I did not notice it until after I had made it. Do not know what effect it will have on the toffee.
December 13, 2007
Loved this recipe! Easy to make and turned out delicious!! I used pecan cookie pieces instead of almond slivers. I did try to double-batch it one time, and it didn't turn out. Wouldn't recommend trying that. Too much butter or something...