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Full Online Book HomeLearning KitchenCandy - Bark Almond Toffee Bark
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Candy - Bark Almond Toffee Bark Post by :tlski Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1390

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

Candy - Bark Almond Toffee Bark

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 sugar is dissolved, and boil, stirring occasionally, until thermometer registers 290°F., about 7 minutes.

Quickly stir in slivered almonds and immediately pour mixture into baking pan. With an offset or wooden spatula quickly spread toffee in an even layer as close to edges of pan as possible.

Let mixture stand 1 minute (it will still be very hot) and sprinkle evenly with chocolate chips, if using. Let chips melt and with spatula spread chocolate evenly over toffee. Chill toffee at least 2 hours, and up to 2 weeks, covering tightly after 2 hours. Break into bite-size pieces.
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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,
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1 lb Butter (not marg)2 Cups granulated sugar1/4 cup water2 tbsp corn syrup1 1/3 cups toasted slivered almonds4 x 1oz semisweet chocolate baking squares2/3 cup toasted slivered almonds (topping)4 x 1oz semisweet chocolate baking squares (for the other side) Melt butter in heavy saucepan over low heat. Add sugar, stir to disolve. Stir in water and corn syrup. Cook over low heat stirring often but gently until candy thermometer reads 290F or 142C. Takes abut 30 minutes. Remove thermometer and remove from heat. Add first amount of almonds to mixture and stir. Pour onto greased 10x15 inch jelly roll pan
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