Ingredientes para Toffee Almond Crunch
- 1 cup granulated sugar
- Light Corn Syrup
- 1/4 cup water
- 1/2 cup (1 stick) unsalted butter
- Blanched Slivered Almonds
- 6 ounces unsweetened chocolate
- Semisweet Chocolate
- Vegetable Shortening
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Como fazer Toffee Almond Crunch
- Lightly grease a 15 1/2 x 10 1/2-inch jelly-roll pan.
- In a heavy 2-quart saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water.
- Cook over medium heat, stirring occasionally, until the sugar dissolves and the syrup is bubbling.
- Stir in 1/2 cup (1 stick) unsalted butter.
- Insert a candy thermometer and continue cooking, stirring frequently, until the temperature reaches 300-310°F (150-154°C), about 20 minutes.
- Remove from heat.
- Reserve 1/3 cup of the almonds; stir the remaining 1 2/3 cups slivered almonds into the hot syrup.
- Immediately pour the hot mixture into the prepared pan.
- Working quickly, use two forks to spread the mixture evenly.
- Let the candy cool completely in the pan on a wire rack.
- Meanwhile, in a heavy 1-quart saucepan, melt 6 ounces unsweetened chocolate, 6 ounces semisweet chocolate, and 1/4 cup shortening over low heat, stirring until smooth.
- Remove from heat and cool slightly.
- Carefully lift the cooled candy from the pan in one piece and place it on a cutting board.
- Use a narrow metal spatula to spread the warm chocolate evenly over the candy.
- Sprinkle with the reserved 1/3 cup almonds, gently pressing them into the chocolate.
- Let stand until the chocolate has set, about 1 hour.
- Use a sharp knife to break the hardened candy into pieces.
- Layer between waxed paper in an airtight container for storage.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
56g
Fat
29g
Carbs
6g
