Last fall, when I first got my hands on Dorie Greenspan's book,
Baking Chez Moi, I read through the book and marked the recipes I wanted to make right away. There were lots of post-it notes sticking out of this book!
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.
|
I'd say that this toffee would be great with any kind of chocolate! Using your favorite is probably the best advice.
To get the recipe, buy Dorie Greenspan's book,
Baking Chez Moi. Click here to see blogs from the other Tuesdays with Dorie bakers.
I agree -- this would be great with any chocolate! I think I'd like to try it with dark chocolate. I mean, like you said, almonds are healthy, and so is dark chocolate, so it's practically a health food! ;)
ReplyDeleteI was thinking about milk chocolate, but then I though that similar candies usually have dark, which I do like with the richness of the toffee. Nice job!
ReplyDeleteI was thinking about milk chocolate, but then I though that similar candies usually have dark, which I do like with the richness of the toffee. Nice job!
ReplyDeleteOoooh...this would be delicious with milk chocolate. I used my thermapen too...worked perfectly.
ReplyDeleteThese are good! I actually use dark chocolate with some milk chocolate, as I did not have enough of dark chocolate. It works out delicious too!
ReplyDeleteYour candy looks great and I love the process photos, I didn't know you could use a thermapen for candy making, bet it was less messy then a candy thermometer.
ReplyDeleteThis recipe does lend itself to frequent snacking. I am having a dinner party tonight and I am hoping it will disappear.
ReplyDelete