ALMOND BUTTER PIE WITH CHOCOLATE SALTINE TOFFEE CRUST
This is no ordinary pie crust: Inspired by the holiday classic saltine toffee candy (saltine crackers dipped in caramel and chocolate), it is crunchy, slightly coconutty, salty and sweet. The creamy no-bake almond butter filling is the ideal match.
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
- Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
- Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
- Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
- Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.
CHOCOLATE-ALMOND SALTINE TOFFEE
Great combination of sweet and salty. Easy to make and give as gifts. Makes 2 1/2 pounds.
Provided by Donna Bailey
Categories Candies
Number Of Ingredients 1
Steps:
- 1. Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden. Line a 17-by-11 inch rimmed baking sheet with lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Cook the syrup over moderate heat without stirring until it starts to brown around the edges, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until a honey-colored carmel forms and the temperature reaches 300 degrees, about 6 minutes longer. Slowly and carefully pour the carmel over the crackers, being sure to cover most of them evenly. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds over the chocolate. Freeze the toffee until set, about 15 minutes. Insert the toffee onto a work surface and peel off parchment paper. Invert again, break into large shards. The chocolate-almond toffee can be refrigerated for up to 2 weeks in an airtight container. Enjoy!
CHOCOLATE-ALMOND SALTINE TOFFEE
Make and share this Chocolate-Almond Saltine Toffee recipe from Food.com.
Provided by KathyP53
Categories Candy
Time 30m
Yield 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Spread almonds on a baking sheet and toast for about 6 minutes, until golden.
- Line a 12 x 17" rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
- In a medium saucepan, combine the sugar, butter, and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until a honey-colored caramel forms and the temperature reaches 300 degrees, about 6 minutes longer.
- Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
- Invert the toffee onto a work surface and peel off the mat or paper Invert again, break into large shards and serve.
- The chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.
Nutrition Facts : Calories 2118, Fat 146.6, SaturatedFat 73.3, Cholesterol 292.8, Sodium 798.3, Carbohydrate 195.5, Fiber 8.7, Sugar 127.6, Protein 19.5
CHOCOLATE ALMOND SALTINE TOFFEE
Steps:
- Preheat oven to 350*. Spread almonds on a baking sheet and toast for 6 minutes. Line rimmed baking sheet with silicone. Arrange saltines on sheet in single layer, patching holes and gaps. In medium saucepan, combine sugar, butter and corn syrup. Cook over low heat until sugar is melted. Brush side of pan to wash down sugar crystals. Cook syrup over med heat without stirring until it starts to brown around edges, about 5 minutes. Insert candy thermometer until temp reaches 300*, about 6 minutes longer. Slowly and carefully pour the caramel over the crackers, being sure to cover most any gaps. Let cool 3 minutes, then sprinkle chopped chocolate evenly on top. Let stand 3 minutes, spread almonds evenly over chocolate. Freeze toffee until set, about 15 minutes. Invert toffee onto work surface, peel off mat or paper, break into shards and serve. Can be made 2 weeks ahead. Store in air tight container for 2 weeks.
CHOCOLATE-ALMOND SALTINE TOFFEE
Steps:
- Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer. Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes. Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.
CHOCOLATE-ALMOND SALTINE TOFFEE
Steps:
- 1. Preheat the oven to 350°F. Spread the almonds on a baking sheet and toast for about 6 min., until golden.
- 2. Line a 12x17 inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits.
- 3. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until a honey-colored caramel forms and the temperature reaches 300°F, about 6 minutes longer.
- 4. Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, and then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, and then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes. Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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