I immediately knew I wanted to make some sort of candy.
I watched every episode of Top Chef Desserts this fall and saw them make little chocolate candies a lot. So that's what I wanted to make. But I know me, and I can sometimes bite off more than I can chew, so I thought I would start with something simple like a toffee-type candy. Or a brittle. The kind that has that carmel-butter flavor that just melts in your mouth.
It didn't take too long to find a recipe. When I saw the recipe for Chocolate-Almond Toffee in my 2010 Food and Wine Annual Cookbook I knew I had a winner! And lucky for me, these types of recipes don't call for many ingredients, just the basics - butter, sugar, chocolate, nuts, vanilla. Stuff I usually have on hand. This recipe is from Grace Parisi. Sr. Recipe Developer for Food and Wine Magazine. I've made some of her recipes before with success. So off I went.
There aren't that many steps to making toffee. All was well until I turned around to grab the camera to take one more picture when all of a sudden the mixture in the pot had gone from joyful bubbles to a blob. Waaaaaaaht the heck? I swear, I turned away from the pot for 5 seconds. 10 max. I knew the minute I started stirring it again that I messed up. The consistency was strange - all gloppy. So I cooked it for a few more seconds and took it off the burner to add the remaining ingredients. It had just reached the 300 temp. So what happened? waaaaaaaaah My toffeeeeeeeee!!!! boo hoo hoo.
|It turned carmel brown color just like it was supposed to. Then something funky happened.|
|I forgot to spread the chocolate before I sprinkled the almonds on.|
So they got buried in chocolate!
|I only spread the chocolate on one side since I knew what I had was not quite right.|
It was still still pretty tasty, though.
Here's the recipe. Anyone want to give it a try? Click here >> Chocolate-Almond Toffee