Grandmas Famous Christmas Almond Butter Toffee Food
CHRISTMAS ALMOND TOFFEE
After trying a coworker's fabulous toffee, I had to have the recipe! It's now a regular on my Christmas cookie tray. I also entered it at our country fair and received "Best in Show."-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt remaining butter. Add sugar, slivered almonds, water and salt; cook and stir over medium heat until a candy thermometer reads 295° (approaching hard-crack stage). Remove from heat; stir in vanilla., Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour., In a microwave, melt 1 cup chocolate chips; spread over toffee. Refrigerate 45 minutes or until set. Invert onto an ungreased large baking sheet. Melt remaining chips; spread over toffee. Sprinkle with chopped almonds. Let stand 1 hour. Break into bite-size pieces. Store in an airtight container.
Nutrition Facts : Calories 325 calories, Fat 24g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 218mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S FAMOUS CHRISTMAS ALMOND BUTTER TOFFEE
This is my Mom's recipe for her favorite Christmas candy to make and give as gifts to friends. Everyone always looked forward to receiving and enjoying her Christmas Toffee!!! My mom was a fabulous cook!!!
Provided by Grannie B
Categories Candy
Time 1h
Yield 20-24 pieces
Number Of Ingredients 7
Steps:
- Melt butter in a heavy 4 quart saucepan. Add sugar syrup and water.
- Cook mixture, stirring often to hard crack stage (300F on a candy thermometer and medium golden brown)
- Watch carefully after syrup reaches 230F - do not over cook - it will scorch! - do not under cook - it will not be brittle. Test in cold water - it will be of brittle texture.
- Quickly stir in the sliced toasted almonds. Turn out on large ungreased cookie sheet or jelly roll pan.
- Melt chocolate in double boiler over hot water.
- After candy sets, spread with melted chocolate.
- Sprinkle finely chopped almonds over soft chocolate.
- Chill entire candy; then break into sizable pieces.
ALMOND TOFFEE
A friend Susan Butters gave me this recipe in 1986. When Susan was in High School the owner of a well-known candy store demonstrated this recipe in the Home Economics class. Susan noted the ingredients and has been making this candy for years. I admit that I have made it several times, perfectly. Other times it is edible, but I have had various problems with it turning out just right. It is a VERY GOOD candy and friends and relatives look foreward to a box for special occasions.
Provided by Colorado Lauralee
Categories For Large Groups
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Using a heavy cooking pot, add the sugar and water, and without stirring, bring the mixture to a temperature of 230*.
- On an electric stove the burner is kept on high the entire time. (When I make it on a gas stove I also keep the burner on high flame.).
- When the temperature reaches 230* add the butter, 1 stick at a time, stirring constantly in a figure 8 until each is melted.
- Add 2 cups of whole raw almonds and continue cooking until the mixture is a caramel color.
- Pour onto a buttered cookie sheet (NO NOT scrape the pot!) and immediately set on packed snow, or float in ice water to cool.(If there was no snow, Susan added water and lots of ice to the bathtub.).
- Melt the 2 chocolate bars in a microwave. Grind the 1 1/3 cup raw almonds fine or put them in a blender.
- After the candy has cooled, spread with the chocolate, and dust heavily with the ground almonds. Turn over and repeat on the other side. Let stand for a few hours to 'set'. Break into pieces and ENJOY!
- I have no idea how many servings this would be called -- .
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- Remove from heat and immediately stir in the baking soda, working quickly. The toffee will bubble and foam a bit when reacting to the baking soda. Immediately pour the hot candy over the almonds in the prepared baking sheet and spread out into a thin layer with the back of your stirring spoon; let cool slightly for 2-3 minutes before sprinkling the chopped chocolate over the toffee. The heat of the candy will melt the chocolate after just a few minutes and then you can spread it out into an even layer with the back of spatula or knife.
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