The tree is up ...
the house adourned ...
time for a little baking and candy making ...
Do you like toffee but are intimidated to make it? This is the easiest recipe - no candy thermometer needed!
SEVEN MINUTE ALMOND TOFFEE
1 Cup of Whole Salted Almonds
2 Sticks of Butter or 1 Cup
1 Cup of White Granulated Sugar
1 teaspoon of Vanilla Extract
1 Cup of melted Chocolate Chips
1/2 Cup chopped Slivered Almonds or chopped Walnuts (optional for garnish)
In a 9x13 pan or on a jellyroll pan or cookie sheet ... line with foil and lightly spray with vegetable oil.
Put in a single layer of the almonds.
In a large, heavy saucepan combine the butter, sugar and vanilla extract.
On HIGH heat bring to a boil.
Stir constantly with a wooden spoon.
When it begins to boil around the edges start timing.
Boil for 7 minutes.
It will begin to get a brownish almond color.
If you insist on using a candy thermometer it should read 300 degrees; but who has time for that. It really turns out great timing it for the 7 minutes.
After the 7 minute boil ~ POUR over the almonds.
Quickly spread it out with the back of your spoon, as it will begin to harden immediately.
Melt the chocolate chips in a double boiler or in a glass bowl on high in the microwave for 1 minute. Spread over the cooled toffee mixture. Top with chopped almonds or walnuts.
When cooled. Lift the foil out of the pan and remove. Place the toffee on a cutting board. With a sharp, long bladed knife make random cuts. It will break apart into pieces.
This recipe is very versatile ...
You can interchange with whatever kind of nuts you like, peanuts, mixed nuts, chopped brazil nuts, etc...
Also, you can interchange whatever kind of chocolate chips you like, milk, semi-sweet, dark, etc...
The hardest part about this recipe ~ keeping it hidden until Christmas!
Until next time ...
So it goes in my neck of the woods.