How To make Almond Toffee Triangles
1 c Butter or margarine;
-softened 1/2 c Granulated sugar
1/2 c Packed brown sugar
1 Egg
1 ts Vanilla
2 c All-purpose flour
1/4 ts Salt
3/4 c Almond brickle chips
Recipe by: CHRISTMAS COOKBOOK in flour and salt. Press dough in ungreased jelly roll pan, 15-1/2x10-1/2x1", with floured hands. Sprinkle with brickle chips; press
lightly. Bake until light brown, about 25 min. Cool 10 min. Cut into 2-1/2" squares; cut each square diagonally into halves. Immediately remove from pan. About 4 dozen bars. Almond-Cardamom Triangles: Add 1 teaspoon ground cardamom with the flour and salt. Substitute 1/2 cup toasted diced almonds for the brickle chips. Chocolate-Spice Triangles: Add 1 teaspoon ground cinnamon with the flour and salt. Substitute 1 pkg (12 oz) semisweet chocolate chips for the brickle chips. Macadamia Nut Triangles: Add 1 teaspoon ground ginger with the flour and salt. Substitute 1/2 cup chopped salted macadamia nuts for the brickle chips. -----
How To make Almond Toffee Triangles's Videos
Christmas Almond Toffee Recipe | Fudge Toffee | Mummy's Special Recipes
#christmas #toffee #fudge #recipe #mummysspecialrecipes
Here's everyones favourite Christmas special Almond Toffee's, do try this and let me know in the comments, it requires a lot of hardwork but definitely worth it.
Almond Toffee
This delicious almond toffee makes a wonderful holiday gift.
Buttercrunch Toffee Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Buttercrunch Toffee. This is the perfect confection - finely chopped toasted almonds, lots of dark chocolate, and buttery smooth, crunchy toffee. It is so addictive.
We welcome comments on our Facebook page:
ALMOND BUTTER CRUNCH, SO GOOD!!! #easyrecipes #toffee
Almond Butter Crunch is so tasty. Buttery toffee topped with milk chocolate and almonds.
INGREDIENTS:
1/2 cup butter(1 stick)
1 1/2 cups sugar
3 Tablespoons water
1 Tablespoon light corn syrup
heat to 290 F
pour on baking sheet lined with parchment paper or silicon mat
place chocolate bars on top and spread over toffee, top with chopped almonds
4 - 1.55 ounce Hershey's milk chocolate bars
1/2 cup chopped almonds
Cool completely and break into pieces.
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Rachel's Recipes: Salted Toffee Almond Chocolate Bars
Salted Toffee Almond Chocolate Bars: perfection in a cookie bar. This is probably one of the the yummiest dessert I have ever made. The sweet blend of toffee and chocolate goes perfectly with the toasted almonds, and the salt gives an added kick, making this dessert not too sweet. Serve these rich, crunchy treats with a glass of cold milk, and you will be loved by all. :) Here is the recipe:
Prep time: 10 minutes | Total time: 20 minutes | Makes 24
INGREDIENTS
Shop for:
14 graham crackers, or enough to cover baking sheet
1 bag (8 ounces) toffee bits
From the pantry:
1 1/2 cups toasted natural almonds, coarsely chopped
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
3/4 teaspoon coarse salt
GET COOKING
1. Preheat oven to 350. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching, until covered. Sprinkle toffee bits and almonds over graham crackers.
2. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)
Per cookie: 242 cal; 18 g fat (8 g sat fat); 3 g protein; 20 g carb; 2 g fiber
Almond Toffee with Dark Chocolate
Almond Toffee w/ Dark Chocolate
2 ½ cups sugar
1 cup water
1 lb butter
1 ½ cups whole almonds
1 ½ cups 60% cacao Ghirardelli bittersweet chocolate chips
Line a 10” x 14” Stoneware Bar Pan with a large sheet of aluminum foil to cover the bottom and sides.
Combine water and sugar over medium heat in 8 Quart Stockpot. Stir just once to combine water & sugar. (NOTE: after this you’ll NEVER stir it again!*) Cook for 6 minutes.
Add 1 stick of butter and boil for 6 minutes. (repeat with an additional stick of butter every 6 minutes until you’ve used all 4 sticks) NEVER STIR!!
Cook to 290 degrees (approx 283 at high altitude). * * This could take 10-15 minutes more.
In the meantime, toast whole almonds in a dry skillet for 5-10 minutes or until they begin to smell fragrant. Finely process the almonds in a blender until they’re ground/powdery.
When the toffee is cooked gently pour into prepared pan. Be careful – it’s very hot! Smooth toffee with a small spreader. Immediately and carefully sprinkle chocolate chips evenly over the top. Let rest for a couple minutes so they can melt. Spread melted chips over the top and sprinkle ground almonds over chocolate. Let cool completely. Break into pieces and enjoy with a hot cup of tea!
Keep refrigerated. Can be frozen for 4 months.
* What happens if you can’t resist and stir anyway? You’ll ruin it! It will become grainy and not have the texture you like.
** I don’t use a thermometer. When the color is light brown just a shade lighter than Pampered Chef bamboo spoons it’s perfect!