Monday, February 10, 2014

Nobody Ever Complains About the Chocolate Covered Toffee (Recipe Included)

One thing I bring quite often to parties is chocolate covered toffee. I've been making it since sometime in the '90s. The recipe is from an inherited 1951 copy of The Joy of Cooking with a broken binding (you will find the latest printings no longer have instructions on how to skin a squirrel, which I have gladly never had need to use).

The toffee is quick and easy to make, I usually have all ingredients on hand, and it will be eaten quickly. This is all that's left of the batch I made yesterday for a gathering:

1 cup sugar
½ cup butter (1 stick), cut into 4 to 8 chunks
¼ cup water
½ teaspoon salt
1 cup sliced almonds, divided in half
6 oz chocolate: chips, chopped or melted

Prepare a cookie sheet with parchment paper, silicone pad, plastic-coated freezer paper (which I use), or grease it if you have no other option.

In a saucepan put the sugar, butter, water and salt. Under high heat, cook without stirring until it reaches 285° F. Take off heat, and immediately stir in ½ cup almonds.

Pour from saucepan (carefully!) onto prepared cookie sheet, and with a spatula spread it until it's about ¼" thick.

Sprinkle chocolate chips or chopped chocolate on top of toffee. Wait about a minute to allow chocolate to melt on the hot toffee, then spread (if you don't have chocolate chips, and you want to avoid chopping bars or chunks of chocolate, just melt in the microwave and spread on top).

Sprinkle the remaining ½ cup almonds on top and use a spatula to press into the still melted chocolate.

When cold and hard, break into pieces. If you need it to harden quickly (which I usually find I do since I wait too long make it before leaving for a party), let cool about 10 to 15 minutes, then place the cookie sheet in the freezer another 10 to 15 minutes.

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