{"id":11679,"date":"1999-09-16T12:24:24","date_gmt":"1999-09-16T19:24:24","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=11679"},"modified":"2013-11-24T12:26:31","modified_gmt":"2013-11-24T19:26:31","slug":"almond-toffee-brittle","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=11679","title":{"rendered":"Almond Toffee Brittle"},"content":{"rendered":"<p><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2013\/11\/brittle.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-11680\" alt=\"brittle\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2013\/11\/brittle.jpg\" width=\"200\" height=\"286\" \/><\/a>1 1\/2 cups whole raw almonds<\/p>\n<p>3 1\/3 cups sugar<\/p>\n<p>1 1\/2 cups (3\/4 lb.) butter<\/p>\n<p>1\/4 cup light corn syrup<\/p>\n<p>1\/2 teaspoon salts<\/p>\n<p>1 tablespoon vanilla<\/p>\n<p>12 ounces bittersweet or semisweet chocolate, finely chopped<\/p>\n<p>&nbsp;<\/p>\n<p>Place almonds in a baking pan. Bake in a 350\u00c2\u00b0 regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When cool enough to handle, finely chop. \u00c2\u00a0In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3\/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300\u00c2\u00b0 on a candy thermometer; see notes), 10 to 15 minutes. Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes. Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes. Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes). To remove, gently twist pan to release toffee, then chop or break into chunks. Store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.<\/p>\n<p>&nbsp;<\/p>\n<p>Serving Size: 1 ounce<\/p>\n<p>Calories: 158<\/p>\n<p>Fat: 9.4g<\/p>\n<p>Fiber: .4g<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 1\/2 cups whole raw almonds 3 1\/3 cups sugar 1 1\/2 cups (3\/4 lb.) butter 1\/4 cup light corn syrup 1\/2 teaspoon salts 1 tablespoon vanilla 12 ounces bittersweet or semisweet chocolate, finely chopped &nbsp; Place almonds in a baking pan. Bake in a 350\u00c2\u00b0 regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When cool enough to handle, finely chop. \u00c2\u00a0In a 5- to 6-quart pan over medium-low heat, stir sugar, butter,&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=11679\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-11679","post","type-post","status-publish","format-standard","hentry","category-desserts-fruit"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/11679","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11679"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/11679\/revisions"}],"predecessor-version":[{"id":11681,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/11679\/revisions\/11681"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11679"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11679"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11679"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}