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Skriven 2014-02-04 07:33:40 av Dave Drum (1:261/38)
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Ärende: Pi*r*Round #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Almond Toffee
 Categories: Five, Candy, Chocolate, Nuts
      Yield: 5 servings

      2 c  Butter
      2 c  Sugar
      3 c  Whole raw almonds
     12 oz Package chocolate chips

  If there's a list somewhere of Top Ten Candy Recipes,
  this one is high on it. Unbelieveably quick, easy and
  delicious, you'll even impress yourself. As simple as
  it is, it's important to have everything ready before
  you start.

  First, you need about 15 uninterrupted minutes. Don't
  answer the phone; don't answer the door. And you need
  a good-sized (3-quart) heavy saucepan -- the heavier
  the better -- and a stout wooden spoon. Ideally, you
  should have an 11-inch by 17-inch jellyroll pan with a
  1-inch lip on it. If you don't have that, then two
  flat cookie sheets will do. Line the pan or cookie
  sheets with aluminum foil, letting the excess hang
  over the edges, and set them on a heatproof surface.
  You do not, by the way, need a candy thermometer.

  Put the butter and sugar in the saucepan and, over
  high heat, stir while the butter melts. Stir
  constantly while sugar dissolves, and let mixture come
  to a boil. When a uniform boil is reached, set your
  timer for 5 minutes. Keep stirring.

  At the 5-minute mark, the mixture will start to look
  light and creamy. Add the almonds all at once, and
  start stirring them in. The almonds will cause the
  mixture to cool, so it will immediately get thick and
  some of the butter will separate, and you may think
  you've made some terrible error, but persevere. Just
  keep stirring with that stout wooden spoon.

  When the mixture comes to a boil, again set your timer
  for 5 minutes. However, you don't really need the
  timer because - and this is the best part -- the
  almonds will tell you when the toffee is ready. That's
  right.

  As you continue to stir, the mixture will really start
  to come together. The butter that separated out will
  get stirred back in, and the mixture will begin to
  darken as the sugar caramelizes. At or around the
  5-minute mark, you will begin to hear the almonds
  popping. The heat causes them to expand, which causes
  a low, dull popping sound. And then you know that your
  toffee is ready!

  Pour the toffee out evenly into the foil-lined pan or
  cookie sheets. Be very careful; it is extremely hot.
  After 5 minutes or so when the toffee has begun to
  set, sprinkle chocolate chips over the hot surface.
  They will quickly melt and become spreadable. Spread
  the chocolate in an even layer over the toffee. When
  toffee has cooled completely, it can be broken apart

  Note: Some people feel that adding chocolate to this
  almond toffee is gilding the lily. And, true, this
  candy is delicious with or without the chocolate. You
  decide how you want it.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 06 December 2008

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grandma's Pralines
 Categories: Snacks, Desserts, Nuts, Candy
      Yield: 15 servings

      2 c  Sugar
      1 ts Baking soda
      1 c  Buttermilk
      2 ts Vanilla extract
        ds Ground cinnamon
      2 c  Pecan halves; toasted at
           - 300° F for about 7 mins

  Combine sugar, soda and buttermilk in heavy saucepan.
  Cook on medium heat, stirring constantly, until
  mixture forms a soft ball in cold water (see Note)
  (approximately 238°F on candy thermometer).

  Remove from heat. Add vanilla and pecans, and begin
  beating. Beat until mixture begins to turn cloudy and
  pecans do not sink to bottom of pan.

  Working quickly, drop by one-fourth cupfuls onto
  buttered waxed paper (put newspaper or dish towels
  under your waxed paper to keep it from melting on your
  countertop). If candy gets too hard before all is
  spooned out, add a little water and reheat. Or let
  stand on very low heat or in a large bowl of hot water
  while spooning out.

  Makes about 15 large pralines.

  Note: You don't have to toast the pecans if you're in
  a big hurry, but toasting really makes this wonderful
  candy even more special.

  The cold-water test for soft ball stage is this: Fill
  a cup with very cold water. Spoon a small amount of
  the boiling candy mixture into the cold water. If the
  syrup forms a soft ball in the water that flattens
  when removed, it is at soft-ball stage. Quickly remove
  your candy from the heat, or you will find yourself at
  hard-ball stage, and your candy will be too hard.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 06 December 2008

  Uncle Dirty Dave's Archives

MMMMM

... When I was alone, I lived on eggplant, the stove top cook's strongest ally.

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