Cookaholics Bulletin Board

I love Marilyn's toffee, but wanted to make it in a way that works for me for different applications, e.g., crumbled to go on top on desserts without it being teeth crunchingly hard.

Yesterday, I made toffee reversing the process, i.e., I made caramel then added butter, toasted almond slivers and finished with salt and baking soda.

I've got to say I really enjoy the addition of baking soda. It lightens the toffee and makes it easier on the teeth.

Just wanted to share.

Amy

Amy,
Can you post the recipe. I was thinking about making Toffee for the residents at the Assisted Living, but I haven't because it is so hard. They have to make two desserts every day and they are running out of ideas and this might be good to have around.

Todd,

I'm only posting the changes I made to the toffee...make the chocolate and nut topping according to Marilyn's recipe.

2 cups granulated sugar
water to cover sugar
1/3 cup corn syrup
3/4 lb. unsalted butter (this is less than Marilyn's)
1 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon baking soda

Toast almonds in a 350 degree oven until golden.

Put sugar and water into a saucepan. When sugar is melted and just boiling add corn syrup. (Corn syrup is optional, but aids in preventing crystalization...imperative at my altitude.) Then add room temperature butter in pieces. Bring to amber color and add toasted almonds, salt and baking soda. Stir, then pour out into your prepared pan.

I've not written this from scratch, as I'm sure you're familiar with the basic steps of prepping and preparing toffee.

The baking soda makes a big difference. It lightens the toffee dramatically.

Amy

Good idea, Amy! Nut brittles usually have soda stirred into them, and it makes them much easier to eat.

Thanks!

I'm thinking this toffee would be a great jumping off point for your appetizer party. Chris had a great candied popcorn with bacon appetizer in Chicago that he still talks about a year later.

Jean,

I made this for the party.

One of my apps is caramel chocolate soup with espresso foam (with a modernist take) and toffee crumbles. It's to be served in Asian porcelain soup spoons.

The rest of the toffee will be used to decorate the platter with the spoons.

Amy

Where is the licking the screen emoticon when you need it?

Amy - if that doesn't wow them over then nothing will. Awesome. Just awesome.

Thanks, Amy! I always wanted a trustworthy recipe with baking soda in it.

Thank you so much Amy. I've copied your amounts and instructions, copied Marilyn's recipe and inserted yours into Marilyn's recipe. I now have Marilyn's Toffee and Amy's Toffee as two separate recipes. I will try yours next time I make it.