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Instructions. Preheat oven to 350. Toast almonds for 5 minutes until fragrant and golden brown. Set aside. For thin toffee, lightly coat a 10 x 15 lipped cookie sheet or baking pan with cooking spray. For thicker toffee pieces, use a 9 x 13 sheet or pan.
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Transfer to a pan. Pour the liquid toffee mixture into a foil-lined pan. Allow to sit until stable but still hot, about 2 to 3 minutes. Add the toppings. Quickly sprinkle the mini chocolate chips over the top of the hot toffee. Cover the pan with foil to seal in the heat and melt the chocolate chips.
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Instructions. Prep: Butter 15x10 inch sheet pan, or line it with parchment paper, or a silicone mat. Mix the ingredients for the toffee: Combine 1 cup sugar, 3 tbsp water, 1 Tbsp corn syrup and 1 cups butter in a heavy 3-quart saucepan. Cook over medium heat, whisking until the butter is completely melted and fully incorporated.
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Instructions. Preheat oven to 375 degrees. Line a baking sheet with either nonstick aluminum foil or parchment paper. In the bowl of a stand mixer fitted with the paddle attachment combine the butter, granulated sugar and light brown sugar. Mix on medium speed until well incorporated.
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Sprinkle the crushed toffee pieces over the crust. Refrigerate until firm, about 1 hour. For the mousse: Put the milk chocolate in a large bowl. Bloom the gelatin sheets in a bowl of ice water.
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Remove from heat and pour sugar syrup into prepared pan. (It's similar to the color of peanut brittle!) Make sure you pour in an even layer. Allow to rest for a few minutes until toffee is set but still warm. Cover with chocolate chips. As they melt, smooth them down to cover the toffee. Sprinkle with chopped nuts.
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Now we will begin by adding your Butter and Brown Sugar to your sauce pan. Bring these 2 ingredients to a low boil for 6 minutes. Start with medium heat then turn to low heatâŠbut keep it low boiling. If using your candy thermometer you want it to register to hard crack stage.
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About this product. DETAILS: This creamy, crunchy bar features 54% dark chocolate topped with buttery toffee and a sprinkling of Pacific sea salt. Rich and decadent, it boasts a salty finish that.
