Fuji Nanas Deadly Chocolate Almond Toffee Recipes

CHOCOLATE-ALMOND SALTINE TOFFEE

Steps:

• Preheat oven to 350 degrees.
• Spread almonds on a baking sheet and toast for about 6 minutes, until golden.
• Line a 12 x 17" rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arange 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 a honey-colored caramel forms and the temperature reaches 300 degrees, 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.
• The chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

ALMOND CHOCOLATE TOFFEE

Steps:

• Grease a 13x9-inch pan.
• In a heavy saucepan, combine butter and sugar over low heat, and stir constantly until the mixture comes to a boil.
• Continue to cook, stirring occasionally, until a candy thermometer reaches 290 degrees.
• Stir in the coarsely chopped almonds.
• Immediately pour into greased 13x9-inch pan.
• Allow mixture stand until set but still warm, 15 minutes or so.
• Arrange chocolate on top of warm toffee, and spread with a spatula as it melts.
• Sprinkle with the more finely chopped almonds, pressing them lightly into the chocolate.
• Cool.
• Break into bite sized pieces.

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

FUJI NANA'S DEADLY CHOCOLATE ALMOND TOFFEE

Steps:

• Arrange the almonds in a single layer on a foil-lined baking sheet (or on a Silpat set on a baking sheet) over an area measuring 12×7 inches; set aside.
• Combine butter, sugar, vanilla, and salt in a heavy 2-quart saucepan. Cook over high heat, stirring constantly with a clean, dry, wooden spoon until butter is melted. Continue cooking and stirring for 5 to 7 minutes or until candy is color of unblanched almonds. Immediately pour candy, without scraping pan, over almonds, covering all nuts. Cool completely.
• Meanwhile, melt chocolate in a heavy saucepan over low heat or in the microwave oven for 1 to 2 minutes or until chocolate is soft enough to stir smooth. Make sure to stir often so it does not burn. Spread chocolate mixture over cooled toffee and sprinkled with walnuts. Let cool until chocolate has hardened, then break into serving-size pieces.

CHOCOLATE ALMOND TOFFEE

Steps:

• Spread oil on large rimmed baking sheet; set aside.
• In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300°F (150°C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
• Remove from heat.
• Whisk in cocoa; stir in almonds.
• Quickly spread as thinly as possible on prepared pan.
• Let cool completely.
• Break into pieces.
• Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).

MICROWAVE ALMOND TOFFEE

Steps:

• Toast almonds 325F for 10 minutes.
• In large microwave safe bowl, combine sugar, butter, water and corn syrup and heat on high for 4 minutes.
• Stir and continue to cook 6-8 minutes, stirring every 2 minutes til golden brown.
• Stir in vanilla and immediately pour into a WELL GREASED 9 X 13 pan.
• Spread to edges and let cool 1 min then sprinkle with chocolate chips.
• Once chocolate softens, carefuly spread over toffee evenly.
• Sprinkle with almonds and leave to cool on the counter for about 2 hours.
• Slice into triangles and refrigerate or freeze. (If difficult to slice, place pan in warm water for a few minutes.).

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.

ALMOND TOFFEE

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 -- .