Ingredients: 1 cup almonds, finely chopped
1/2 lb. semisweet chocolate
1/2 pound butter
1 cup dark brown sugar, firmly packed
2 Tbs. water Preparation: Chop almonds by hand or in a food processor. Grate semisweet chocolate by hand or in food processor. Have both ready before you begin making the toffee. Cut butter into pieces and place in a glass bowl. Add 1 cup firmly packed dark brown sugar and 2 tablespoons water. Mix gently and microwave on high, uncovered, for approximately 5 minutes, until well combined. Remove from microwave and whisk in 1/2 of the chopped almonds. Return to microwave and cook again on high, uncovered, for approximately 5 minutes, until it reaches the hard, cracked stage (about 290 to 300 degrees on a candy thermometer -- it will form a hard ball or thread when placed in water). While candy is in microwave, tear off a 16" sheet of heavy-duty aluminum foil and brush with butter. When candy is ready, quickly poor it out onto aluminum foil. Spread evenly, top with grated chocolate (spread so it is evenly coated and completely covered with a nice chocolate layer on top of the toffee). Sprinkle remaining 1/2 cup chopped almonds evenly over the chocolate. Let cool at least 30 minutes. To serve, instead of cutting it, break it into pieces. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Well-Filled Microwave Cookbook
Model: 1563051774
Author: Victoria Wise and Susanna Hoffman
(1996)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Microwave Magic: Step-By-Step Recipes From Family Suppers to Gourmet Entertaining
Model: 0754805115
Author: Carol Bowen
Lorenz Books / Anness Publishing Inc.
Website: www.lorenzbooks.com
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