Almond Toffee {guest post}

*Hey everybody! Season 14 of So You Think You’re Crafty is going to be fantastic. However, it won’t be starting until the New Year – we decided to let the crafters have a little break and family time too :) . But I have a great schedule of guest posts and shop spotlights lined up from now until then. Have a great Holiday season and see you all after the New Year!*

Merry Christmas, everyone! My name is Megan and I blog over at The Crafty Conundrum, where I share recipes and crafts.  You might remember me from a couple seasons ago here at SYTYC.  I’m so excited to be back!  Thanks, Missy, for letting me crash your blog again!

Every year since I can remember my mom makes and dips chocolates around Christmas time. My sister and I help out, but my mom is the real pro.  Anyway, I decided that I should probably start to learn the trade myself, so I started with something easy. It’s called Almond Toffee and today I’m going to teach you how to make it too. This is great to start with because there are no candy thermometers or beating.  And it’s a lot harder to mess up than something like caramels or fondant.

So let’s get started.  First you butter a 10 x 15″ jelly roll pan. In an electric frying pan, combine light corn syrup, sugar, and water. Set the temperature to 360 F (180 C).

Bring the mixture to a boil, while stirring constantly with a wooden spoon. Once boiling, add blanched slivered almonds and butter.

Keep stirring and cooking until the almonds are brown.

Pour into prepared pan and press score lines into the candy with a heavy knife as it begins to set.

Let candy cool completely at room temperature. Then break it along score lines.

Now this toffee tastes great by itself, but we love it even more when it’s dipped in dipping chocolate and rolled in (or sprinkled with) chopped, toasted almonds.  It’s kind of reminiscent of Almond Roca.

The dipping takes a bit more skill and patience while you learn how to “temper the chocolate.” if your chocolate isn’t the right temperature when you dip it then it will appear “foggy”.  A great resource for learning to temper chocolate and dip properly (along with fabulous recipes for all kinds of candy) is a book called Candymaking by Ruth A. Kendrick and Pauline H. Atkinson. I invested in a copy of my own because it’s really helpful.  This is the book my mom has been using for the past 20-30 years of chocolate making and it’s wonderful.

And here are the ingredient amounts:

Almond Toffee

1/2 cup light corn syrup

1/4 cup water

1 1/2 cups sugar

1 cup blanched almonds (slivered or chopped)

1 cup butter

Thanks, again, Missy!  And hope you all have a wonderful time this holiday season.  Hope to see you sometime over at The Crafty Conundrum!

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