Thursday, March 30, 2006
Giselle's shower/English Toffee
My really good Baylor friend, Giselle, is due to have her baby any day now. A bunch of us threw her a shower back in February. A lovely time was had by all, and it's been requested that I share the recipe for the English Toffee I made. So here it is. (I give all credit to Amy S. and her mother-in-law, for both the yumminess of the recipe, and the extra inches on my waistline! Don't blame me if you get addicted.) I'm waiting anxiously for another excuse to make a batch...anyone wanna come over and help me eat it?
1 cup salted butter
1 cup sugar
3 Tbsp. water
1/2 cup chopped, toasted almonds
1 cup semi-sweet chocolate chips
1/4 cup chopped, toasted almonds
Combine butter, sugar and water in 2 qt. saucepan. (If using unsalted butter, add a few dashes of salt as well.) Cook over medium heat, stirring frequently until candy thermometer reaches 300 F. Turn off heat, add 1/2 cup almonds, stir and pour immediately onto warm, buttered cookie sheet (jelly roll size works well). Spread thin. Sprinkle with chocolate chips, let stand for a minute until chips melt. Spread with spatula to cover toffee. Sprinkle with 1/4 cup almonds. Chill in refrigerator to set chocolate. Break into pieces.
Tip: It helps to have everything ready beforehand. Toast and chop almonds, heat your pan in the oven and butter it, have chips and almonds measured out. That way when the toffee part is ready, you can move fast in assembling it.