Terrific Toffee

Need a gluten free and fodmap friendly hor d'oeuvre? Terrific Toffee could be an awesome recipe to try. This recipe serves 30 and costs 26 cents per serving. One portion of this dish contains about 3g of protein, 8g of fat, and a total of 145 calories. It is brought to you by Taste of Home. 1147 people were glad they tried this recipe. Head to the store and pick up almonds, semisweet chocolate chips, milk chocolate chips, and a few other things to make it today. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 22%. Try Terrific Toffee Bars, Terrific Tilapia, and Terrific Truffles for similar recipes.

Servings: 30

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Butter a large baking sheet with 1-1/2 teaspoons butter; set aside. In a small bowl, combine semisweet and milk chocolate chips; set aside. In a heavy saucepan, combine the sugar, water and remaining butter. Cook and stir over medium heat until a candy thermometer reaches 290° (soft-crack stage). Remove from the heat; stir in 1 cup almonds. Immediately pour onto prepared baking sheet. Sprinkle with chocolate chips; spread with a knife when melted. Sprinkle with remaining almonds. Let stand until set, about 1 hour. Break into 2-in. pieces. Store in an airtight container. Yield: about 2 pounds. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. Originally published as Terrific Toffee in Country WomanNovember/December 2001, p41 Nutritional Facts 1 ounce equals 187 calories, 14 g fat (6 g saturated fat), 18 mg cholesterol, 69 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Butter a large baking sheet with 1-1/2 teaspoons butter; set aside. In a small bowl, combine semisweet and milk chocolate chips; set aside.

2. In a heavy saucepan, combine the sugar, water and remaining butter. Cook and stir over medium heat until a candy thermometer reaches 290° (soft-crack stage).

3. Remove from the heat; stir in 1 cup almonds. Immediately pour onto prepared baking sheet.

4. Sprinkle with chocolate chips; spread with a knife when melted. Sprinkle with remaining almonds.

5. Let stand until set, about 1 hour.

6. Break into 2-in. pieces. Store in an airtight container.

Nutrition Information:

covered percent of daily need