I made the toffee as a take home gift bag for a wedding. I doubled the recipe, then made it x3.
Enough for (I hope) 150 cello gift bags, to be tied with ribbon, sealed with an initialed sticker.
The first batch I made was trial & error, following the recipe, using a candy thermometer. It took forever
To get the mixture up to temp & it was still on the light side. What I realized is that I was not
aggressive enough with the heat. So here's what I did...
I used my Le Creuset Soup Pot. Melted the butter. Added the sugar. Using a wire whisk, stir, stir, stir
over medium high heat keep stirring! It will look like molten lava with huge bubbles after a few minutes.
Now you can remove the whisk, stir just once in a while as the color begins to happen. Fold up from the
bottom. Watch the heat. You may need to turn it down. It will turn brownish quickly now! Don't burn it!
You are looking for the color of a brown paper bag. Now check it with candy thermometer. 290 is great.
Pour onto foil lined half sheet pan that has been lightly sprayed with Pam & sprinkled with finely diced almond.
I used sliced almonds that I processed & pulsed in Cuisinart to a fine dice. I used a 17.5 oz milk chocolate bar
melted the microwave in a Pyrex cup 1 min., stir, 30 stir. Pour or drizzle on cooled toffee. Sprinkle with more
almonds. Allow to dry. Store in airtight container. Keeps for a few weeks.
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I made the toffee as a take home gift bag for a wedding. I doubled the recipe, then made it...