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Full Online Book HomeLearning KitchenCandy - Almond Toffee Bark By Chefshell
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Candy - Almond Toffee Bark By Chefshell Post by :ResellPal Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1535

Click below to download : Candy - Almond Toffee Bark By Chefshell (Format : PDF)

Candy - Almond Toffee Bark By Chefshell

3 cups sliced almonds (no salt)
1 stick unsalted butter, softened
1 1/2 cups sugar
1/3 cup water
1 tbsp. fresh lemon juice
1/2 tsp. vanilla
1/4 tsp. salt
6 oz. quality bittersweet chocolate (not unsweetened)

Preheat oven to 350 degrees and oil a large baking sheet! In a large baking sheet, spread almonds evenly & toast in middle of oven. stirring nuts halfway through toasting, until golden, about 10 minutes.

In a 3 qt. saucepan, bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over modrate heat, stirring with a wooden spoon. Boil mixture, without stirring, swirling pan occasionally, until deep golden brown, about 10 minutes.

In a 3 quart saucepan, bring butter, sugar, water, lemon juice, vanilla, and salt to a boil over moderate heat, stirring with a wooden spoon.)Boil mixtue with out stirring swirling pan occasionally, until deep golden brown, about 12 minutes.

Remove pan from heat, and stir in two thirds almonds. Immediately pour toffee onto baking sheet & with an offset spatula (no substitute) spread in a thin layer. Carefully transfer to baking sheet ( very hot here)to a rack and cool toffee.

Chop chocolate. In a double boiler. or a small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth.

Pour chocolate over cooled toffee and evenly spread with an offset spatula. Sprinkle toffee with remaining almonds. Chill toffee, uncovered, until firm, about 1 hour.

Break toffee into 2 inch pieces of "bark".
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3/4 pound slivered almonds (about 2 3/4 cups) 2 sticks (1 cup) unsalted butter 1 cup sugar 6 tablespoons light corn syrup 12 ounces semisweet chocolate chips, optional Preheat oven to 350°F. Lightly oil a 15 1/2 x 10 1/2 x 1-inch metal baking pan.In a shallow baking pan spread almonds in one layer and toast in middle of oven until pale golden and fragrant, about 10 minutes. Cut butter into 16 pieces and in a 2- to 3-quart heavy saucepan combine with sugar, corn syrup, and 2 tablespoons water. Bring mixture to a boil over moderately high heat, stirring until
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