Tell me there isn't a better recipe than one that calls for only 2 basic ingredients: butter and sugar. Oh, and chocolate and nuts if you so choose. S-weet, right?!
This Chocolate Almond Toffee recipe is dedicated to those with a sweet tooth who aren't afraid to throw caloric caution to the wind and to my favorite non-profit; the ONE Campaign. ONE is a grassroots advocacy and campaigning organization that fights extreme poverty and preventable disease -- particularly in Africa -- by raising public awareness and rallying political leaders to support smart and effective policies and programs that are saving lives, helping to put kids in school and improving futures. Co-founded by Bono and other campaigners, ONE is nonpartisan and works closely with African activists and policy makers.
So, as you bust out another dozen ginger snaps and a festive Yule log masterpiece, think about using this easy gift you can give this time of year that doesn’t require 2 sticks of butter: your voice!
My friends at ONE are all about holiday cheer with a dash of activism. That’s why they've come up with this handy dandy recipe card and easy ONE member recruitment tool all in one. Print out a few copies of this blank recipe card, bring it to your cookie exchange or office holiday party and voila! Your best friend will have your favorite holiday Chocolate Almond Toffee recipe (that actually does require 4 sticks of butter) and ONE will have another voice in the fight against extreme poverty and disease.
Chocolate Almond Toffee
Finely chopped unsalted almonds - a food processor works fine as well
Melt 4 ounces semi sweet chocolate - you can use chocolate chips as well
Melt butter and sugar in heavy pan - use a brush and cold water to wash down sides if needed
Nom, nom, nom - if you don't eat it all, it makes a wonderful gift.
Chocolate Almond Toffee (Recipe Adapted From The Fanny Farmer Cookbook)
1 pound (4 sticks) sweet unsalted butter
2 cups sugar
4 ounces melted semi sweet chocolate
1/3 cup very finely chopped almonds
Oil a jelly-roll pan. Put the butter and sugar in a 3-4 quart heavy pot and place over moderate heat, stirring as the sugar dissolves and themixture comes to a boil. Wash down the sides of the pot with a pastry brush dipped in cold water. Boil slowly over moderate heat until it reaches the hard-crack stage (290 F), stirring gently and touching the sides of the pan only if starts to scorch. Pour it into the oiled pan and let cool partially, then score the toffee into squares. Cover the surface with melted chocolate and sprinkle with chopped almonds. Let the chocolate harden before cutting or breaking into pieces. Transfer to an airtight tin.
© 2010-2011, What's Cooking in Your World? Sarah Commerford/All Rights Reserved