Toffee Mcgreevey Food

TOFFEE MCGREEVEY

Toffee McGreevey image

Provided by Dawn McGreevey

Categories Chocolate Dairy Nut Dessert Vegetarian Kid-Friendly Back to School Winter Gourmet Atlanta Georgia Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Makes about 2 1/2 pounds

Number Of Ingredients 6

Ingredients

3/4 pound slivered almonds (about 2 3/4 cups)
2 sticks (1 cup) unsalted butter
1 cup sugar
6 tablespoons light corn syrup
12 ounces semisweet chocolate chips
Special equipment: candy or digital thermometer

Steps:

Preheat oven to 350°F. In a shallow baking pan spread almonds in one layer and toast in middle of oven until pale golden and fragrant, about 10 minutes. Cool nuts and finely chop 1/2 cup.
Lightly oil a 15 1/2 x 10 1/2 x 1-inch metal baking pan. Cut butter into 16 pieces and in a 2- to 3-quart heavy saucepan combine with sugar, corn syrup, and 2 tablespoons water. Bring mixture to a boil over moderately high heat, stirring until sugar is dissolved, and boil, stirring occasionally, until thermometer registers 290°F., about 7 minutes. Quickly stir in slivered almonds and immediately pour mixture into baking pan. With an offset or wooden spatula quickly spread toffee in an even layer as close to edges of pan as possible.
Let mixture stand 1 minute (it will still be very hot) and sprinkle evenly with chocolate chips. Let chips melt and with spatula spread chocolate evenly over toffee. Sprinkle chopped nuts evenly over chocolate, gently pressing them into it. Chill toffee until chocolate is firm, at least 2 hours, and up to 2 weeks, covering tightly after 2 hours. Break toffee into bite-size pieces and keep chilled to prevent chocolate from melting.

ALMOND TOFFEE BARK

Almond Toffee Bark image

Categories Candy Chocolate Nut Christmas Vegetarian Kid-Friendly Halloween Almond Winter Chill Edible Gift Double Boiler Gourmet Small Plates

Yield Makes about 36 pieces

Number Of Ingredients 8

Ingredients

3 cups (10 ounces) sliced almonds
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups sugar
1/3 cup water
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1/4 teaspoon salt
6 ounces fine-quality bittersweet chocolate (not unsweetened)

Steps:

Preheat oven to 350°F. and oil a large baking sheet.
In a large baking pan spread almonds evenly and toast in middle of oven, stirring nuts halfway through toasting, until golden, about 10 minutes. In a 3-quart heavy saucepan bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, swirling pan occasionally, until deep golden, about 12 minutes.
Remove pan from heat and stir in two thirds almonds. Immediately pour toffee onto baking sheet and with an offset spatula spread in a thin layer. Carefully transfer baking sheet (it will be very hot) to a rack and cool toffee.
Chop chocolate. In a double boiler or a small metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Pour chocolate over cooled toffee and evenly spread with offset spatula. Sprinkle toffee with remaining almonds. Chill toffee, uncovered, until firm, about 1 hour.
Break toffee into 2-inch pieces of "bark." Bark keeps, layered between sheets of wax paper in an airtight container at cool room temperature or chilled, 1 week.

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