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Holiday Treats
Chocolate Almond Bark

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Calories: 246     Total Fat: 17.5g
Cholesterol:     Protein: 4.17g
Carbohydrates: 24.5g     Sodium: 22.1mg

Yield 32 servings
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  • 4 cups sliced California Almonds
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 pound fine-quality bittersweet chocolate
  • 1/2 pound fine-quality semi-sweet chocolate
  • 3 ounces of milk chocolate or white chocolate (optional)

    1. Preheat oven to 400°F and oil a large baking sheet. Set aside. In a separate large baking pan, spread almonds and toast for 8 minutes or until lightly brown. Cool.
    2. In a large heavy saucepan, bring butter, sugar, water, vanilla and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, until deep golden color, about 12 minutes. Remove pan from heat and stir in 2 cups of the toasted almonds. Immediately pour onto reserved baking sheet and spread evenly. Refrigerate until set.
    3. Chop chocolate. In a hot double boiler, melt chocolate until smooth. Pour chocolate over cooled almond toffee and spread evenly with a spatula. Sprinkle top with remaining almonds. If desired, drizzle with melted milk or white chocolate for contrast. Chill uncovered until firm, about 1 hour.
    4. Break toffee into pieces. Store layered between sheets of parchment paper in an airtight container at cool room temperature, or chilled, up to 1 week.

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