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:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Apple-Studded Brown Butter Streusel Coffee Cake

Recipe courtesy of Amy Traverso

Graham Cracker Toffee

Recipe courtesy of Julia Baker

Peanut Butter Pie Fudge

Recipe courtesy of Z. Cioccolato

Escargots in Garlic and Parsley Butter

Recipe courtesy of Philippe Bertineau

Peanut Butter Cookie Cake

Recipe courtesy of Dorothy Kern

Maitre d'Hotel Butter

Recipe courtesy of Laura Calder

Almond Butter Brownies

Recipe courtesy of Tia Mowry

Sauteed Portobello Mushrooms with Garlic and Butter

Recipe courtesy of Patti LaBelle

Trending Videos

So Much Pretty Food Here