Thursday, December 13, 2012

12 days of christmas baking - day 9: chocolate-almond saltine toffee

Chocolate-Almond Saltine Toffee via design. bake. run.

this is another great recipe and i'm definitely doing this again next year or whenever i feel like making toffee. actually, i'll be making them again in the next few days to send out to people in my yearly christmas baked goodies sent-outs. yes, every year i send random people my baked goods. i think these will do just fine during the delivery process (or so i hope).

this recipe is fantastic i say. i love how the saltine adds an extra crunch and the salty-ness of the cracker is definitely welcome. i love anything with a nice hint of salt. okay, below's the recipe should you be interested. they're pretty easy to make and took no time at all. enjoy!

Chocolate-Almond Saltine Toffee via design. bake. run.
these salted caramel chocolate pecan bars really hit the spot. so. good.

Chocolate-Almond Saltine Toffee via design. bake. run.
another shot of these delicious bars

Chocolate-Almond Saltine Toffee via design. bake. run.
the saltine really adds a little something to your typical toffee. very good!

chocolate-almond saltine toffee
recipe from food & wine

1 1/2 cups sliced almonds (6 ounces)
approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces

Preheat the oven to 350°. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden.

Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.

In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.

Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.

Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

MAKE AHEAD The chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

makes 2-1/2 pounds. happy eating. :)

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