Featured Pinch Tips Video
- 2.25 c
- 1 tsp
- 1/2 c
- 1.25 c
- 1.5 c
- almonds, blanched and chopped
- 1 c
- walnuts, finely chopped
- 1 tsp
- 4 oz
- milk chocolate, broken into pieces
1Butter a 15x10" jelly roll pan; set aside.
2Combine sugar, salt, water and butter in a heavy 3-quart saucepan.
3Heat to boiling on medium-high heat.
4Add 3/4 cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees).
5Remove from heat.
6Stir in remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing only enough to combine.
7Very quickly, pour into prepared pan.
9Place chocolate on warm toffee until melted.
10Spread chocolate evenly over toffee.
11Sprinkle with remaining 1/2 cup walnuts.
12Cool; break into pieces.
13Makes: 50 pieces