2 1/4 cup sugar
1 tsp salt
1/2 cup water
1 1/4 cup butter (2 1/2 sticks)
1 1/2 cup chopped blanched almonds, divided
1 cup finely chopped walnuts, divided
1 tsp rum extract
4 oz milk chocolate, broken into pieces
Directions
Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt,
water and butter in a heavy 3-quart saucepan. Heat to boiling on
medium-high heat. Add 3/4 cup almonds and cook, stirring constantly,
to hard crack stage (300-310 degrees). Remove from heat. Stir in
remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing
only enough to combine. Very quickly, pour into prepared pan. Spread
evenly. Place chocolate on warm toffee until melted. Spread
chocolate evenly over toffee. Sprinkle with remaining 1/2 cup
walnuts. Cool; break into pieces.
Makes: 50 pieces From: Jackie Olden Newsletter Posted by: Debbie
Carlson - Cooking Echo
Servings: 6 servings
Butter Toffee Recipe brought to you by Recipe Ideas
Categories: Candy
The History of Recipes
Historians have tracked the existance of recipes far back into the far past, in truth as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his works, he describes how the meals were split into appetizers, main course and afters, a very modern way of dining. Aspicius tells us how the ancient cooks made use of a wide range of aromatic flavors, including many that are still in use today such as basil, rue and dill. In the 15th century, the Crusaders brought back a variety of foods and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new herbs and spices led to a torrent in manuscripts on cooking, the majority of which are now in academic collections. Over the next few centuries, the powerful families of Europe competed to serve up the most extravagent meals, and as a result the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cooking books were highly popular mostly as a result of increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Butter Toffee recipe.
