Брандини Тофи
Тази фантастична рецепта е предоставена от Leah Post и Brandon Weimer от Brandini Toffee.
Източник: шоуто на Марта Стюарт, февруари 2008 г.
добив
Тази фантастична рецепта е предоставена от Leah Post и Brandon Weimer от Brandini Toffee.
Източник: шоуто на Марта Стюарт, февруари 2008 г.
добив
Angel
26.04.2023 @ 23:54
This fantastic recipe is provided by Leah Post and Brandon Weimer from Brandini Toffee. Source: Martha Stewart Show, February 2008. Makes about 2 pounds. Ingredients: 1/4 liter whole almonds, 3 cups (6 sticks) salted butter, 3 cups sugar, 1 kilogram Guittard French vanilla dark chocolate. Instructions: 1. Preheat the oven to 350 degrees. Spread the almonds evenly on a baking sheet and transfer to the oven. Bake until the almonds are dark and fragrant but not burnt, about 15 minutes. Remove from the oven and let cool completely. Transfer the cooled nuts to a large resealable plastic bag. Using a thumb or other heavy object, crush the nuts until coarsely chopped. 2. Melt the butter in an 8-quart saucepan over medium-low heat; stir in the sugar. Continue stirring until the mixture reaches 305 degrees on a candy thermometer, about 30 minutes. 3. Pour the caramel onto an 18-by-13-inch baking sheet, spreading evenly to cover. Let cool until the caramel is lightly set but still sticky. Run a knife around the edges of the baking sheet to make it easier to remove. 4. Meanwhile, in a bowl set over (but not touching) simmering water, melt the chocolate. Remove the chocolate from the heat and let cool slightly until it reaches about 95 degrees on a candy thermometer. Immediately pour the melted chocolate over the caramel, spreading evenly. Sprinkle with coarsely chopped almonds, pressing down with an offset spatula. Transfer to the refrigerator to set the toffee, about 1 hour. 5. To remove the toffee from the pan, hold a sharp knife along the edges and lift the toffee from underneath. Using your hands, break the toffee into large pieces; store in the refrigerator until ready to serve.