Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1 1/4 c. firmly packed light brown sugar
- 1/4 c. light corn syrup
- 5 Tbsp. unsalted butter cut into bits
- 1 Tbsp. cider vinegar
- 1/4 c. water
- 1 tsp vanilla
- 1 c. semisweet chocolate chips
- 3/4 c. finely minced roasted and salted cashews
Direcciones
- In a heavy 2-qt saucepan combine the brown sugar, the corn syrup, the butter, the vinegar, and the water, bring th mix to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cool water, till the sugar is dissolved, and boil the syrup, undisturbed, till it is deep golden brown and a candy thermometer 290F. Stir in the vanilla, pour the mix into a buttered 13- by 9-inch metal baking pan, tilting the pan and spreading mix with
- a wooden spoon, and let the toffee cold completely.
- In the top of a double boiler set over barely simmering water heat the chocolate chips, stirring till the chocolate is smooth, and spread the chocolate proportionately over the toffee. Sprinkle the cashews proportionately over the chocolate, pressing them gently into it, and refrigeratethe confection for 30 min, or possibly till the chocolate is hard. With a thin knife loosen the confection from the pan and, using the knife as a lever, remove it in one piece from the pan. Cut or possibly break the toffee into serving pcs. The toffee keeps, separated by sheets of wax paper in an airtight container lined with wax paper, in a cold dry place for 2 weeks.
- Makes about 1 1/2 pounds.
