Riddle Toffee

M and I dove into the toffee making business Sunday afternoon. We were inspired to try making some when Kevin and Laura, friends from the ward, brought us over some toffee on Saturday.

Combining recipes from Julie S. and Glade M., this is what we came up with:

1  3/4 squares butter (use Western Family as it has the right fat content)
1  1/8 cups white sugar
dash of salt
1/2 cup almonds, whole (room temperature)
3/4 cup semi-sweet chocolate chips (or the equivalent or your chocolate)

Place butter in a heavy-duty pan. Start to melt the butter over low heat. When melted, add sugar and salt and turn the heat up to between medium and high heat. Stir this constantly until your mixture is a good tan color (between 4-5 minutes). Watch so the mixture pulls away from the sides of the pan. TWICE!  At this point, add the nuts.

Pour on a marble slab and help spread this evenly as quickly as you can. While still warm, cut into about 2 inch squares. Cool slightly, and then hand dip the candy into melted chocolate, covering just the bottom (unless you want some drizzled on the tops too). Place on waxed paper on top of the marble slab, if you have one.

Place toffee in a cool area (fridge, garage) about 1-2 hours.

Store in a metal tin or cover and keep  in fridge. SHARE.

 

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