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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 0 |
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Directions: Preheat oven to 350 degrees. Spread the almonds on a baking sheet and toast about 6 minutes until golden. Chop the chocolate into 1/2" pieces.
Line a 12-by-17 inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and cook over moderately high heat, stirring with a wooden spoon, until a honey-colored caramel forms and the temperature reaches 300 degrees, about 10 to 15 minutes longer.
Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minut
es, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15-20 minutes.
Invert the toffee onto a work surface and peel off the mat or parchment paper. Invert again, break into large shards, and serve.
Substitution: Use 1/2 pound of semi-sweet chocolate pieces in place of bittersweet chocolate.
Make ahead: The candy can be refrigerated for up to 2 weeks in an airtight container.
Makes 2-1/2 pounds.
Ingredients:
1 1/4 Cup(s) sliced almonds
60 (approximately) saltine crackers
72 Teaspoon(s) sugar
23 67/10000 Tablespoon(s) (3 sticks) unsalted butter
2 Tablespoon(s) light corn syrup
8 Ounce(s) bittersweet chocolate |
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