Christmas Toffee is very delicious & very tempting.
Ingredients
2 sticks of butter
1 cup brown sugar
1/4 tsp salt
1/4 cup of water
1/2 cup toasted and crushed almonds
1 tsp cardamom powder or vanilla essence
Preparation
Crush the cardamom seeds into a coarse powder.
Toast and crush almonds into small pieces.
You can line the cookie sheet with an aluminum foil.
I decided to use an non greased pan.
2 sticks of butter
1 cup brown sugar
1/4 tsp salt
1/4 cup of water
1/2 cup toasted and crushed almonds
1 tsp cardamom powder or vanilla essence
Preparation
Crush the cardamom seeds into a coarse powder.
Toast and crush almonds into small pieces.
You can line the cookie sheet with an aluminum foil.
I decided to use an non greased pan.
Procedure
Melt the butter in a sauce pan.
Add sugar and let it melt in the butter.
Add water and let the sugar melt completely with butter.
After the sugar has melted completely add salt.
Mix it well.
Put the candy thermometer to the saucepan.
Don't let the thermometer touch the bottom of the pan.
Keep stirring while keeping an eye on the temperature.
The temperature should reach up to 298F.
Before it reaches 300F you have to stop cooking.
When it reaches 298F turn off the stove, take out the thermometer and mix in the powdered cardamom.
Pour the mixture into a cookie sheet or a shallow pan quickly.
Sprinkle the toasted almonds on the toffee and press it lightly with a spatula.
Let it cool down completely. I put mine in the freezer for fast cooling.
When it is cooled down, take out from the cookie sheet.
Crack them into small bite size pieces.
You can store them in an airtight container for about a month.
Helpful Tips
Using a candy thermometer will be very helpful.
Do not let the thermometer touch the bottom of the pan as it shows inaccurate reading.
It makes a good gift option.
Health Information
It is made out of butter and sugar. Even though we added some toasted almonds, the main ingredients are butter and sugar. So it should be a festival or occasional recipe only. And keep it moderate.
Don't get tempted to eat more since they are so delicious.
Please feel free to write your comments and suggestions below.
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Melt the butter in a sauce pan.
Add sugar and let it melt in the butter.
Add water and let the sugar melt completely with butter.
After the sugar has melted completely add salt.
Mix it well.
Put the candy thermometer to the saucepan.
Don't let the thermometer touch the bottom of the pan.
Keep stirring while keeping an eye on the temperature.
The temperature should reach up to 298F.
Before it reaches 300F you have to stop cooking.
When it reaches 298F turn off the stove, take out the thermometer and mix in the powdered cardamom.
Pour the mixture into a cookie sheet or a shallow pan quickly.
Sprinkle the toasted almonds on the toffee and press it lightly with a spatula.
Let it cool down completely. I put mine in the freezer for fast cooling.
When it is cooled down, take out from the cookie sheet.
Crack them into small bite size pieces.
You can store them in an airtight container for about a month.
Helpful Tips
Using a candy thermometer will be very helpful.
Do not let the thermometer touch the bottom of the pan as it shows inaccurate reading.
It makes a good gift option.
Health Information
It is made out of butter and sugar. Even though we added some toasted almonds, the main ingredients are butter and sugar. So it should be a festival or occasional recipe only. And keep it moderate.
Don't get tempted to eat more since they are so delicious.
Please feel free to write your comments and suggestions below.
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