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| Nancy's Toffee Crunch |
| Author: |
Nancy Dooley (10/13/97) |
I don't know the meaning of "sponge" in the request, but here's a very
good and easy toffee recipe; it does require a candy thermometer.
Nancy's Toffee Crunch
1 cup butter
1 cup sugar
3 Tbsp water
1 Tbsp corn syrup
1/2 cup coarsely ground almonds
1 cup semi-sweet chocolate. chips (for the topping)
1/2 cup finely ground almonds
Butter sides of a heavy saucepan. Melt butter. Add sugar, water and corn
syrup, and boil over medium high heat to 290 degrees F. (soft-crack stage).
Remove from heat and stir in the coarsely ground almonds. Pour into
buttered 13 x 9 x 2 inch pan and let cool slightly.
If desired, melt the chips and spread on top the toffee. Sprinkle the 1/2
cup finely ground nuts over the top. Chill thoroughly and break into pieces.
You can double the chocolate. chip and finely ground nut measurements, and after
the top side has chilled, you can repeat the chocolate/nut mixture on the
bottom, so both sides of the candy have chocolate on them.
This recipe doubles easily. When I double it, I put it in a jelly roll pan
(15 x 10 x 1). I use about 2 1/2 cup chocolate chips for the jelly roll pan
size.
If you temper the chocolate, the candy topping will not melt in your hands
as easily -- to temper it, melt half the chocolate chips and remove from
heat. Stir in the other half of the chips, and beat it until all the
chocolate is melted. (Simple method.)
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