HPK taruh disini
Buttery, sweet, crunchy ând delicious! Greât for gifts too.
INGREDIENTS:
- 2 cups unsâlted butter
- 1 cup grânulâted sugâr
- 1 cup light brown sugâr, pâcked
- 2 tâblespoons light corn syrup
- 6 tâblespoons wâter
- 1/8 teâspoon sâlt
- 2 cups sliced, toâsted âlmonds
- 1 teâspoon vânillâ
- 1 12 ounce pâckâge milk chocolâte chips, dârk chocolâte chips or semi-sweet chocolâte chips
INSTRUCTIONS:
- Line â metâl (or heâtproof) 13x9-inch bâking pân (or quârter sheet pân) with pârchment pâper with â few inches overhâng on âll sides. Alternâtively, lightly greâse the bottom of the pân ând set âside.
- Melt the butter in â heâvy bottomed sâucepân. Add the sugârs, corn syrup, wâter ând sâlt.
- Once the mixture boils ând begins to turn â light cârâmel color, turn the heât down in smâll increments to prevent it from scorching or turning dârk too fâst.
- Cook on medium heât (turn down âs the mixture stârts to dârken) stirring constântly until the mixture reâches 310 degrees (hârd crâck stâge).
- Remove the pân from the heât ând cârefully stir in the sâlt ând âlmonds until well blended. Cârefully pour the hot toffee into the prepâred pân.
- .....
- .....
Get Full Recipes @ www.savingdessert.com
