I just got back from a great trip to make one of my favorite recipes. This recipe is also the first one that I made from “Rose’s Christmas Cookies” (p.97 ). The recipe is simple to make and so satisfying that I have been making this every holiday for years, so this came just on time!
The only differences from the original recipe is that there is no light corn syrup, and the chocolate and nuts are only on one side. So I decided to follow the original recipe and make it with no light corn syrup, but went with the new one and spread the chocolate on both sides, because after all, who doesn’t like more chocolate!?
What I love about this recipe is the fact that its does not stick nor is it hard on the teeth. It has a very nice crunch, and it melts in your mouth like a celebration of flavors. Its rich and creamy, addictive, and buttery smooth crunchy. My taster said “this is so unlike any “toffee” that it should have it’s own name so not to confuse with the kind that hurts his teeth and is unpleasant to eat. Here’s how i made it:
All ingredients ready and set.
I toasted and chopped the almonds.
Stirred the brown sugar with water and butter .
Brought to a boil till temperature reach 285F.
And than quickly I stir in the baking soda and vanilla.
Almost there…I just poured the toffee on a cookie sheet, spread some goodness chocolate on top of it and once the chocolate melted I added the chopped almonds and let cool to repeat on the bottom.
Now take one and enjoy.
Happy Holidays everyone!