巧克力杏仁黄油太妃糖食谱

13条万博ios客户端评论-12.28.2005

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虽然巴黎总是美丽，但是当冬天到来时，这座城市变得相当寒冷和灰色 - 称为la grisaille. In fact, it’s so cold that I refuse to go outside until spring. Believe me, all those romantic photos of Paris you see are taken during the spring and fall are very deceptive. And although it’s very pretty, it would take a mighty big莱维尔（撬棍）这些日子里有一些时间让我在户外。

尽管如此，这是糖果季节 - 虽然不是总是吗？煮一批太妃糖，然后将其倒在烤坚果上，然后在巧克力上撒上一批节日，这使我感到内心充满温暖和舒适。

If you’ve never made candy, this one is really simple and incredibly delicious, so there’s no reason not to try a batch. You chop nuts, make a syrup, and then you pour the syrup over the nuts. Sprinkle some chocolate over it, spread it out, and finish it with more nuts. That’s it. There are no fancy techniques and the only special equipment you’ll need is a candy thermometer; they’re easily found在线的, and in most supermarkets.

我喜欢添加Fleur de sel, French salt, which gives it a pleasant salty edge which is divine with the dark chocolate and toasty nuts (any coarse salt can be used). Although you can use chips, you can also chop up a block of dark chocolate, instead. In the end, you’ll have a scrumptious batch of chocolate almond buttercrunch toffee, which makes for great gift-giving around the holidays, or just to snack on with friends and family. Enjoy!

Chocolate-Almond Buttercrunch Toffee

改编自The Perfect ScoopBe sure to read the recipe completely through before starting so you know all the steps. And keep an eye on the toffee while it’s cooking. The temperature will climb fairly rapidly as it gets close to reaching the right temperature.

2cups (8 ounces, 225 g)烤杏仁或榛子,切碎在“细”和“粗”之间
2tablespoons水
1/2cup盐或无盐黄油,cut into pieces
一个大的pinch ofsalt
1杯（200克）砂糖
1/4cup (45g)pack
1/4茶匙baking soda
1茶匙vanilla extract
5ounces (140g)苦乐参半或半甜巧克力,切碎或1杯巧克力片
optional,烤可可粒and fleur de sel or flaky sea salt

Form half the nuts into a rectangle about 8″ x 10″ (20 x 25 cm) on an ungreased baking sheet.
In a medium, heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and white and brown sugars. Cook, stirring gently if necessary, until the thermometer reads 300ºF (150ºC) degrees. Have the vanilla and baking soda handy.
立即从火上取出，然后搅拌小苏打和香草。
Quickly pour the mixture over the nuts on the baking sheet. Using a small offset spatula, or similar utensil, spread the warm mixture over the nuts. (If you want to sprinkle some cocoa nibs or some flaky sea salt over the buttercrunch mixture, do it at this point.)
Strew the chocolate chips or pieces over the top and let stand 2 minutes, then spread the chocolate in an even layer.
Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.
完全冷却并分成碎片以服务。存放在密封的容器中，长达十天。