Toffee
Buttery toffee cooked low and slow to a deep amber, studded with toasted almonds, then cooled and cracked into rich, caramel-flavored shards with a satisfying crunch.
Instructions
- 1
Put all the ingredients into a non-stick pan and heat over low heat at 160 degrees until melted.
- 2
Put the almonds in the microwave and heat for 1 minute.
- 3
Turn the heat to around 140 degrees and keep stir-frying continuously.
- 4
When stir-fried until it changes color to golden brown, put a small amount into cold water. If it can be crushed by hand, turn off the heat. If there is a slight crackling sound when it is put into the water, the syrup is ready.
- 5
Hurry up and turn your partner over.
- 6
Place it on parchment paper and press it firmly.
- 7
Cut into pieces immediately while hot.
- 8
Let it cool before eating; it is crispy and delicious.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Seasonings
- Light cream100ml
- Butter15g
- white sugar50g
- Salt1g
Main Ingredients
- Shui Yi30g
- Almond300g