Saturday, 27 April 2013

Buttery Walnut Toffee Recipe

Buttery Walnut Toffee Recipe
 I've been creating this delicious toffee for more than 15 decades, and everyone brags about it. People often think I purchased it at a fabulous sweets store!


    1 tbsp plus 1 cup butter, melted, split
    1 cup whole unblanched almond, coarsely choppeds
    1 cup sugare
    1/4 tsp. salt
    1/2 tsp. vanilla flavor extract
    1 cup dairy products choc snacks, melted
    1/2 cup sliced walnuts


    Line an 11-in. x 7-in. pan with aluminum foil and oil the aluminum foil with 1 tbsp butter. Organize nuts equally in pan; set aside.
    In a heavy pot, merge the glucose, salt and staying butter. Bring to a steam, mixing regularly. Prepare and mix until combination is caramel-colored and a sweets heat range gauge flows 300° (hard-crack stage). Eliminate from the heat; mix in vanilla flavor. Instantly add over nuts. Cool completely.
    Propagate dissolved candy over toffee; spread with peanuts. Let stand until set. Break into items. Store in an air-tight package. Yield: about 1-1/2 pounds.

Editor's Note: We suggest that you analyze your sweets heat range gauge before each use by providing water to a boil; the heat range gauge should read 212°. Modify your formula heat range up or down based on your analyze.

Nutritional Information 2 oz. is equal to 381 calorie consumption, 29 g fat (13 g soaked fat), 47 mg cholestrerol levels, 228 mg salt, 28 g carbs, 2 g roughage, 5 g protein

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