Sunday, December 20, 2009

Chocolate swirl almond toffee

This was yet another recipe from the Pillsbury magazine from December 07. It was good, but not great. Mine turned out a lot lighter than the picture in the book. The recipe didn't call for vanilla, but I think if I made it again, I would add either a teaspoon of vanilla at the end, or a teaspoon of almond extract.


  • 1 cup butter
  • 2 Tablespoons light corn syrup
  • 2 Tablespoons water
  • 1 cup sugar
  • 1 cup chopped almonds
  • 1/2 cup semisweet chocolate ships
  • 1/2 cup white vanilla baking ships


1. Line 15 X 10 X 1 inch pan with foil. Butter foil.
2. In a 2 quart saucepan, mix butter, corn syrup, water and sugar. Cook over medium heat until sugar dissolves and mixture boils, stirring constantly. Cook until candy thermometer reaches soft-crack stage (290). Remove saucepan from ehat. Quickly stir in almonds. Pour mixture into buttered, foil-lined pan. Let stand 2 to 3 minutes to harden.
3. Sprinkle chips over hot toffee; let stand 1 to 1 1/2 minutes to soften. With knife, swirl softened chips over toffee. Refrigerate about 30 minutes or until chocolate is ste. Break toffee into serving sized pieces.

I couldn't find my white chocolate chips all of a sudden, so they got on the toffee a bit late and then had a hard time melting enough to swirl. I also got mine a little past soft crack for trying to do too much at once, but it still turned out.

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