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Thread: Chocolate-Almond Saltine Toffee

  1. #1
    Elite Member mrs.v's Avatar
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    Oct 2007
    highway jammed with broken heroes

    Default Chocolate-Almond Saltine Toffee

    Chocolate-Almond Saltine Toffee
    From Food and Wine magazine

    1 1/2 cups sliced almonds (6 ounces)
    Approximately 60 saltine crackers (not low-sodium)
    1 1/2 cups sugar
    3 sticks (3/4 pound) unsalted butter
    2 tablespoons light corn syrup
    1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
    1. Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
    2. 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.
    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.
    4. 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.
    5. 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.
    6. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee.
    7. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
    8. Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.
    Makes 2 1/2 pounds.
    Make ahead: the chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

    Chocolate-Almond Saltine Toffee | almonds, chocolate, chocolate month | teamsugar - Women's Social Network & Community.
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  2. #2
    Gold Member
    Join Date
    Dec 2007


    this sounds really good and we have so many almonds right now

  3. #3
    Elite Member louiswinthorpe111's Avatar
    Join Date
    Oct 2005
    Middle America


    I make this every year at Xmas. Here's a quicker variation.

    Melt brown sugar and butter together. don't bother to take the temp, just don't let it get thick, and don't let it burn. Pour over crackers and spread out a bag of chocolate chips over the top. Put in oven 325 for 5-10 min. Once you take it out, take a spatula and spread the chocolate chips. Then add any nut you want to the top, almonds, pecans, walnuts, whatever. Let cool then break like peanut brittle.

    This stuff is awesome, I actually CRAVE it during the holidays.
    RELIGION: Treat it like it's your genitalia. Don't show it off in public, and don't shove it down your children's throats.

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