Wednesday, December 2, 2009
You may have seen this toffee recipe before, like last year at Christmas.
It's a classic.
1 1/2 to 2 cups chopped blanched almonds (or coarsely chopped pecans, walnuts, pistachios, or hazelnuts)
1 cup unsalted butter (do not substitute)
1 cup sugar
1/3 cup brown sugar
2 tablespoons water
1/2 teaspoon baking soda
1 cup coarsely chopped chocolate or chocolate chips
Butter a 9x13” pan. Sprinkle half of nuts in greased pan and set aside.
Melt butter, sugar, and water together over medium heat. Bring to a boil, stirring often until temperature reaches 300°. Remove from heat and quickly stir in baking soda. Pour mixture into the prepared pan and let harden. Sprinkle chocolate over the top and let stand for 5 minutes. Spread chocolate over the top and sprinkle with additional chopped nuts while chocolate is still warm.
Let cool completely and break into pieces.
Keeps well in an airtight container. Can also be frozen; wrap well and place in airtight container.