I lost my toffee recipe!! Recipe by Rose Levy Beranbaum. Can you help??!
Answers: The cookbook I get the recipe from is called Rose's Christmas Cookies by Rose Levy Beranbaum. I've had the book so long that the pages are no longer held by the binding, so of course I lose the page that had my toffee recipe on it. It'll probably take five years for me to find the pages. I've looked online and can't find the right one, but I'll probably have to adjust if nobody can find this for me. I know that I toasted almond first, got the candy to the proper temperature and at the last minute, I add vanilla and baking soda. If you have anything similar to this, I'll really appreciate it. Thanks!
Try checking her site, and if it's not there, she answers questions from readers, so you could just request it.
Good luck!
http://www.realbakingwithrose.com/recipe...
Hi,i typed Roses Christmas Cookies By rose levy Beranbaum in to yahoo search.Check it out has it might be the book your looking for.Good Luck
8 oz ground almonds
16 oz milk chocolate, grated
2-1/2 cups white sugar
2 cups butter
1/4 cup light corn syrup
5-1/2 oz almonds, finely chopped
1 cup water
Basically, in 2-9x9 pans you layer half the ground nuts, half the grated chocolate, the cooked toffee which includes the chopped nuts, then the remaining chocolate and the remaining ground nuts. You let it sit for 5 hours and then break into bite-sized pieces.
Easy Toffee
Ingredients-
1 (10 ounce) package saltine crackers
1 cup butter
1 cup light brown sugar
1 (12 ounce) package semisweet chocolate chips
1 cup slivered almonds
Preparation-
Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching.
In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.
Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.