I did change this recipe a little. My changes are noted below in parentheses.
Here's the recipe: Make sure you read over all the steps before beginning.
1 cup slivered blanched almonds
1 tsp. Land O Lakes butter, melted
1 1/2 tsps. of coarse ground black pepper (I used just 1 tsp.)
1/2 tsp. sea salt or coarse grain salt
2/3 cup Land O Lakes butter
1 cup sugar
1 tablespoon corn syrup
(I add 1/2 tsp. almond extract after taking the toffee off of the heat source.)
1. Heat the oven to 350 degrees. Line a 15" x 10" x 1" jelly roll pan with foil, and extend over the edges.
2. Combine the almonds with the 1/2 tsp. of melted butter in a small bowl. Toss to coat. Spread onto the pan. Sprinkle the pepper and salt over the almonds. Bake, stirring once or twice, until the nuts are lightly toasted....about 12 minutes.
3. Meanwhile, combine 2/3 cup butter, sugar and corn syrup in a heavy 3 qt. saucepan. Cook over medium hear, stirring occasionally, until the mixture comes to a boil and the sugar is dissolved.
Reduce the heat to low. (You don't have to stir much after you reduce the heat. It continues to do fine on its own.) Cook until the candy thermometer reaches 300 degrees. Remove from the heat and stir in the toasted almonds. (I add the 1/2 tsp. almond extract here also.)
4. Stir the mixture well and pour onto the same foil-lined pan; spread to a thin layer. Cool and break into pieces.
I made two batches....enough to share and have a couple pieces left for me too! I didn't double the recipe though. I made each batch separately.
Happy baking!
Until later,
Alma
- Monday, December 11, 2017
- 8 Comments
