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Add a photoI've made this recipe for years. Got it from a fellow worker who used the microwave to cook it. I used a pan on the stove to have more control and get it the deep golden color instead of pale blonde.
I always felt it was too much butter because after making it, it swam in the rest of the butter that the sugar didn't soak up, But, it was delicious, however, it didn't last long, meaning: it dissolved quickly.
I went on the Internet to find another brittle or toffee recipe. Was I sorry. The toffee/brittle is the kind that destroys teeth, it also stuck to the paper. Couldn't get most of it off. Worse, it did that while having absolutely no flavor. Also, the recipe I used had as much water as sugar. It took forever for the water to boil off to get it to the proper stage. I almost threw it out. Wish I had rather than continuing on and wasting my almonds.
The trick with this toffee, is to combine the sugar with the butter well, before putting it to heat, and stirring constantly.
Ingredientes
- 1 pound our 2 cups of sugar
- 1 cube of butter (salted or unsalted) sweet butter works better
- Nuts (optional). But almonds make it more delicious. Pecans or other nuts can be used.
Direcciones
- Combine the sugar and butter well together before putting into a pan and begin cooking on the stove. DO NOT melt the butter before cooking. The two ingredients should be well combined.
- Once you put the heavy pan on the stove, stir continuously. It will take a while. Keep a cup of cold water to confirm when the mixture is at the hard stage.
- Don't give up. The mixture will bubble up and brown INSTANTLY. But, test it first by putting a drop into the cold water. It's ready to add the blanched almonds. (They are called blanched as processors blanch them because raw almonds contain arsenic.) The heat from the mixture will cook them. I used an 8"x 8" pan and cut them into 1" pieces while warm. It will melt back together, so is difficult to make even pieces without working at it. Or pour onto non-stick cookie pan. Let cool completely then bust into pieces.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 10 servings | |
| Calories 4 | |
| Calories from Fat 4 | 100% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 3mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
