HONEY CRUNCH TOFFEE
Steps:
- In a saucepan, melt the butter. Add the sugar, water, honey, and dark rum and cook to 220 degrees F. on a candy thermometer. Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well. When the toffee is up to temperature, pour it out onto the pan and place another silpat on top. Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool.
- To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer. Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F or it will go out of temper. Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds. Let it set up at room temperature and then break into pieces. Store in an airtight container.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
