One of the recipes I wanted to try was Chocolate Covered Toffee Break Ups on page 402. I love both chocolate and caramel so the combination of chocolate and toffee was especially appealing. And then there are the almonds, so I could delude myself into thinking that actually this candy was almost healthy!
The first time I made the recipe was around Christmas and I gave a good deal of it away. It was a good thing, because every time I passed by the container, I found myself taking a little nibble. It was delicious as I made it last year, but I also wrote a note on the page of the book to try using good milk chocolate instead of semi or bittersweet chocolate. So that's what I did this week.
|Roughly chopping the toasted almonds|
|Butter and sugar beginning to cook|
|Chopping the good milk chocolate|
|The toffee burbling away|
|Keeping the thermometer handy|
|Just about ready--lovely color!|
|The toffee cooling|
|Chocolate spread on and more nuts added. Ready for the refrigerator.|
|The end product. Only there aren't this many pieces left.|
To get the recipe, buy Dorie Greenspan's book, Baking Chez Moi. Click here to see blogs from the other Tuesdays with Dorie bakers.