Almond Encrusted English Toffee Food

ALMOND ROCA (ENGLISH TOFFEE)

Steps:

• Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).
• Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.
• Pour over sliced almonds and spread as much as possible.
• Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
• When completely cool and chocolate is solid, break into pieces.

ALMOND-ENCRUSTED ENGLISH TOFFEE

Steps:

• Chop the almonds until they are broken into chunks with a food processor or blender.
• Remove half and continue to grind the remaining portion into a coarse meal- Set both halves aside for later.
• Melt butter with salt on medium heat.
• Stir sugar in slowly.
• Continue cooking and stirring for approximately 15 minutes.
• At first, the sugar will sink to the bottom and not melt.
• Eventually, the sugar and butter will melt into each other into a pearly, puffy mixture (make sure your pan is large enough) and then will continue to darken from buttery yellow to tan.
• When it turns tan, stir in the chunks of almond and vanilla, darkening the mixture further.
• Continue stirring until the almonds are toasted- You will be able to tell by the scent- Be very careful at this point that the almonds do not begin to burn!
• The temperature should be about 280°/Hard crack stage and if butter starts to rise to the top, take mixture off the heat immediately.
• Stir it briskly once off the heat then pour into a 11x15 baking sheet that has been lined with aluminum foil or parchment paper.
• Cut 1/2 the chocolate up and melt over a double boiler and spread over the surface of the cooling toffee.
• Dust surface with 1/2 of the almond meal.
• Once cooled and hardened, melt the remaining chocolate, flip toffee out of the pan, and coat the bottom.
• Repeat dusting of almonds.
• Don't get all stressed if the toffee breaks-- it's supposed to be handy-size chunks.
• Refrigerate until hardened thoroughly and finish breaking into piece.
• Continue to refrigerate or freeze until ready to serve/given as gift/eaten!

ENGLISH TOFFEE

Steps:

• Butter a 10x15 inch jellyroll pan.
• Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Cook, stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do not spread.
• Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the top. Let cool completely, then break into pieces.

ALMOND CRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally. , Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes. , Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm. , In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm., Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.

CHOCOLATE ALMOND ENGLISH TOFFEE

Steps:

• Combine all ingredients except the Hershey Bars.
• Cook in heavy pan over high heat.
• Stir until shade darker than brown sugar- about 10 to 12 minutes.
• Pour onto cookie sheet and spread with back of wooden spoon to all edges.
• Crush five Hershey Bars and spread over the top.
• Refrigerate immediately for about an hour or until cool.
• When harden, break into pieces and store in air tight container.
• Best if kept in refrigerator.

GOLDEN ENGLISH TOFFEE

Steps:

• Combine all ingredients in large saucepan.
• Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden.
• Test by spooning a few drops into a cup of cold water.
• The toffee is done when it hardens at once into a crisp ball.
• Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.
• When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container.

ENGLISH TOFFEE SCONES

Steps:

• Preheat oven to 450°F degrees.
• Combine flour, sugar, baking soda, and baking powder.
• Cut in butter.
• Add buttermilk, egg, and vanilla.
• Mix in toffee chips.
• With floured hands, form dough into a ball and spread it out into an 8-inch diameter circle onto an ungreased cookie sheet.
• Cut into wedges.
• Sprinkle excess flour, toffee chip mixture with a tablespoon or so of brown sugar onto the top.
• Bake for about 15 minutes.