|Recipe Name:||Almond Toffee Bark||Submitted by:||Administrator|
|Number of Servings:||1|
3 Cup(s) Sliced almonds, 10 ounces
1 Stick Unsalted Butter
softened 1/2 cup
1 1/2 Cup(s) Sugar
1/3 Cup(s) Water
1 Tablespoon(s) Fresh lemon juice
1/2 Teaspoon(s) Vanilla
1/4 Teaspoon(s) Salt
6 Ounce(s) Fine-quality bittersweet
Preheat oven to 350 degrees and oil a large baking sheet. In a large
baking pan spread almonds evenly and toast in the middle of the oven,
stirring nuts halfway through toasting until golden, about 10 minutes.
In a 3-quart heavy saucepan bring butter, sugar, water, lemon juice,
vanilla, and salt to a boil over moderate heat, stirring with a wooden
spoon. Boil mixture, without stirring, swirling pan occasionally,
until deep golden, about 12 minutes. Remove pan from heat and stir in
two-thirds of the almonds. Immediately pour toffee onto baking sheet
and with an offset spatula spread into a thin layer. Carefully
transfer baking sheet (it will be very hot) to a rack and cool toffee.
Chop chocolate. In a double boiler or small metal bowl set over a
saucepan of barely simmering water melt chocolate, stirring until
smooth. Pout chocolate over cooled toffee and evenly spread with
offset spatula. Sprinkle toffee with remaining almonds. Chill toffee,
uncovered, until firm, about 1 hour. Break toffee into 2-inch pieces
of "bark." Bark keeps, layered between sheets of wax paper in an
airtight container at cool room temperature or chilled, 1 week.
Yield: about 36 pieces. Converted by MC_Buster. Recipe by: COOKING
LIVE SHOW #CL9240 Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 2613
Total Fat: 307.6g