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Thursday, November 14, 2013

Almond Cinnamon Toffee

I hate having insomnia! The reason might not be why you think. Sure I walk around at work all day like a zombie ready to fall over, but that's actually not the reason I hate insomnia so much. The reason is that when I wake up too early in the morning, or the middle of the night, the ONLY thing there is to do is make something yummy in the kitchen. Sure, I could watch I love Lucy re-runs or some other show on TV, but really....doesn't cooking or baking sound like a lot more fun? I think so! The problem is that my insomnia is going to  lead to extra lbs on my already too fat thighs and belly. So off I go to work now sleepy and fat lol!
http://www.sugarhero.com/recipes/?recipe_id=6005053
1 cup (2 cubes) butter
1 cup sugar
2 Tbsp water
1 Tbsp corn syrup
1 tsp cinnamon
1 cup almonds
1 1/2 cups semi-sweet chocolate chips
1. Line a baking sheet with Parchment paper and set aside. Use a food processor to coarsely chop half the almonds. Set aside. Use the food processor to finely chop the other half of the almonds. Set those aside also.
 2.Melt the butter in a medium size saucepan over medium heat. Once it is melted, remove it from the heat and stir in the sugar. Once the sugar is mixed in, add the water and corn syrup and stir until well-mixed together.
3. Place the pan back on the heat and insert a candy thermometer. Cook over medium heat, stirring often, until the candy reaches 290 degrees. 
4. Once the candy reaches 290 degrees, remove it from the heat. Stir in the cinnamon and all the coarsely chopped nuts, and immediately pour the candy onto the prepared baking sheet. Tilt the sheet several times to spread the candy in a thin layer. Allow the toffee to sit at room temperature until it is completely cool.
5. Place the chocolate chips in a large microwave-safe bowl, and microwave until melted, stirring after every 30 seconds to avoid burning it.
6. Spoon half of the melted chocolate on top of the toffee, and spread it in a thin, even layer over the top. Sprinkle half of the finely chopped nuts on the wet chocolate. Place the toffee in the refrigerator for about 15 minutes (or the freezer for 5-10 min) to firm up the chocolate. 
7. Remove the toffee from the refrigerator (or freezer) and lift it from the parchment paper. Flip the toffee over so that the chocolate side is now resting on the parchment paper. Spoon the remaining melted chocolate over the top of the toffee and spread it evenly. (If necessary, re-warm the chocolate briefly so that it is spreadable). Sprinkle the remaining finely chopped nuts on the chocolate.Refrigerate (or freeze) the toffee again for just a few minutes to set the chocolate. 
9. Once set, break the candy into small pieces with your hands. Store the toffee in an airtight container in the refrigerator.


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