2 cups sugar
1 to 2 cups coarsely chopped almonds
1/4 cup water or 1/4 cup light corn syrup
Put all ingredients into heavy pan or skillet. Put stove on high. Stir constantly until mixture smokes and reaches 290 degrees on a candy thermometer. If you do not have a thermometer, test it by dropping small amount in cold water and testing it between your teeth. If it sticks a little, it is not quite done. When done, it will crumble and not stick.
Tips: Stir constantly as it scorches very easily as it gets close to 292 degrees. Stir faster when you see little streaks of color coming up from the bottom of pan. Pour out immediately into ungreased cookie sheet. Score while hot if you want to dip squares. Or put chocolate on top of toffee while warm and spread evenly over surface. Sprinkle with finely ground walnuts or pecans. Break when chocolate hardens.
No comments:
Post a Comment