Granini's Toffee
Ingredients:
1 pound salted butter, no substitutes
2 cups granulated sugar
1 cup almonds, slivers or finely chopped
½ cup almonds, into coarsely chopped
1 ½ cups semi-sweet chocolate chips
Directions:
1. Line a jelly roll pan (a cookie sheet with sides) with parchment paper. Lightly spray with cooking spray. Sprinkle with 1 cup of finely chopped almonds. Set aside.
2. Combine butter and sugar in a heavy 3 or 4 quart saucepan. Heat over medium high heat until the mixture boils, and boil gently until the mixture reaches 305ยบ F on a candy thermometer, hard crack stage, stirring constantly.
3. Pour immediately onto the jelly roll pan and spread flat with an oiled spatula or knife.
4. Sprinkle chocolate chips over the hot candy and let them sit until they can be easily spread over the surface. Sprinkle the remaining ½ cup coarsely chopped almonds over the top.
When the candy has cooled, you can simply lift the candy off the parchment paper onto a cutting board, and chop or break into chunks.
Store the candy in an air tight container. Candy gets better each and every day.
YUM!
It's resting nicely. And I'm drooling furiously.
Mmmmmmmm.
Enjoy!
I will have lots of other cookie recipes to share this holiday season...
but thought I'd start with one of my all time favs!
Here are a few more:
Ingredients:
1 pound salted butter, no substitutes
2 cups granulated sugar
1 cup almonds, slivers or finely chopped
½ cup almonds, into coarsely chopped
1 ½ cups semi-sweet chocolate chips
Directions:
1. Line a jelly roll pan (a cookie sheet with sides) with parchment paper. Lightly spray with cooking spray. Sprinkle with 1 cup of finely chopped almonds. Set aside.
2. Combine butter and sugar in a heavy 3 or 4 quart saucepan. Heat over medium high heat until the mixture boils, and boil gently until the mixture reaches 305ยบ F on a candy thermometer, hard crack stage, stirring constantly.
3. Pour immediately onto the jelly roll pan and spread flat with an oiled spatula or knife.
4. Sprinkle chocolate chips over the hot candy and let them sit until they can be easily spread over the surface. Sprinkle the remaining ½ cup coarsely chopped almonds over the top.
When the candy has cooled, you can simply lift the candy off the parchment paper onto a cutting board, and chop or break into chunks.
Store the candy in an air tight container. Candy gets better each and every day.
YUM!
This is a terrible photo, but I was in a bit of a rush. I break down the toffee into moderate sized pieces. Just enough so that people can get a nice bite or two. This toffee never lasts long in my house. It's a true favorite!
Let it cool and rest
Enjoy!
I will have lots of other cookie recipes to share this holiday season...
but thought I'd start with one of my all time favs!
Here are a few more:
Granini's Yummy Treats
Alphabetical List of all Desserts
(pies, cookies, tasty treats and cakes)
Apple Pie (crumble on top, crust on bottom) with homemade caramel sauce
Blondies
Brownies
Butterscotch Fudge
Caramel Apple Cakeballs
homemade caramel sauce
Chocolate Chip Cookies
Chocolate Chip Cookie "Toffee" Bars
Chocolate Cookies with Peanut Butter Chips
Chocolate Cookies with Andes Mint Chips
Fudge Pie (which is really just slightly underbaked brownies)
Mincemeat Pie with Hot Rum Sauce (coming soon)
Oatmeal Scotchies
Oreo Cheesecake
Peanut Butter Rice Krispie Treats with chocolate on top
Peanut Butter Sandwich Cookies with peanut butter filling
Peanut Butter Sandwich Cookies with peanut butter filling
Seven Layer Bars
Snowballs (Mexican Wedding Cakes)
Thin Mint Brownies
The World's Most Delicious Toffee
* * * * *
I not only bake and cook, I write murder mysteries too!
* * * * *
I not only bake and cook, I write murder mysteries too!
Both books are available in paperback and kindle versions
Diamonds for Diamond
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed
(Book 2 in the Jack Diamond Mystery Series)
Diamonds for Diamond
(Book 1 in the Jack Diamond Mystery series)
and
No One Noticed
(Book 2 in the Jack Diamond Mystery Series)
