This year's winner - absolutely lovely and delicious - the wedge shapes are unique looking. I halved the recipe but am sure tomake a full one one next time.
Florentine Toffee - from old Woman's Day magazine
1 c unsalted butter
1 c. granulated sugar
1/3 c. honey
1/3 c. heavy cream
1 lb. sliced almonds or 10 oz.sliced almonds & 8oz. chopped pecans
(I did the mixture of almonds and pecans)
For decoration - melted semisweet chocolate (I didn't do this step - thought it would be overkill)
Heat oven to 375. Butter four 9 inch foil pie plates (used my reg pie plates) Put butter, sugar, hony & cream in large, heavy,deep saucepan. Bring to a boil over medium heat, stirring often. Boil stirring constantly, 1 1/2 minutes. Remove from heat , add nuts.Stir to keep mixture from separating as you pour it into prepared pans. Using back of spoon or fingers dipped in cold water pat mix evenly over bottoms of pans (toffee should be about 1/4 inch thick. Bake 8-12 minutes til golden brown. Cool slightly, refrigerate 5-10 minutes just until toffee is firm enough to separate from sides of pie plates with tip of sharp knofe. Remove rounds of toffee to cutting board and cut each into 16 wedges. If desired, spread melted chocolate on tips of wedges. Refrigerate in single layer til chocolate hardens before wrapping - makes 64 wedges.
Florentine Toffee - from old Woman's Day magazine
1 c unsalted butter
1 c. granulated sugar
1/3 c. honey
1/3 c. heavy cream
1 lb. sliced almonds or 10 oz.sliced almonds & 8oz. chopped pecans
(I did the mixture of almonds and pecans)
For decoration - melted semisweet chocolate (I didn't do this step - thought it would be overkill)
Heat oven to 375. Butter four 9 inch foil pie plates (used my reg pie plates) Put butter, sugar, hony & cream in large, heavy,deep saucepan. Bring to a boil over medium heat, stirring often. Boil stirring constantly, 1 1/2 minutes. Remove from heat , add nuts.Stir to keep mixture from separating as you pour it into prepared pans. Using back of spoon or fingers dipped in cold water pat mix evenly over bottoms of pans (toffee should be about 1/4 inch thick. Bake 8-12 minutes til golden brown. Cool slightly, refrigerate 5-10 minutes just until toffee is firm enough to separate from sides of pie plates with tip of sharp knofe. Remove rounds of toffee to cutting board and cut each into 16 wedges. If desired, spread melted chocolate on tips of wedges. Refrigerate in single layer til chocolate hardens before wrapping - makes 64 wedges.
