Recipe courtesy of Beth Kimmerle
Episode: Candy
Print
Total:
1 hr 5 min
Prep:
5 min
Inactive:
40 min
Cook:
20 min
Yield:
1 pan of toffee
Level:
Intermediate

Ingredients

  • 1 cup unsalted butter
  • 1 cup brown rice syrup*
  • 2 cups (70 to 80 percent) chopped chocolate
  • 1/2 cup roasted almonds, chopped

Directions

Special equipment: Double boiler or heatproof glass bowl, parchment paper, candy thermometer.

Line an 8 by 8 baking pan with parchment paper. In a medium-heavy saucepan melt the butter over medium heat. Stir in the brown rice syrup with a wooden spoon or heatproof rubber spatula. Continue to stir constantly until the mixture reaches 270 degrees F on the candy thermometer. Be careful not to let the mixture burn. Once the mixture is hot enough, pour the toffee into the parchment-lined pan and allow it to cool.

While the toffee is cooling melt the chocolate over a double-boiler or in a heatproof glass bowl set over a medium pot of boiling water not touching the bottom of the bowl. Pour the melted chocolate onto the cooled toffee and sprinkle with the almonds. Put the pan in the refrigerator and allow it to cool. 

Once the toffee and chocolate is cooled break it into pieces and serve.

Cook's Note

*Can be found at specialty bake shops

Categories:

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