Toffee Crunch Recipe - Cooking Index
Toffee Crunch Recipe - Cooking Index
| 1/2 cup | 80g / 2.8oz | Firmly packed dark brown sugar |
| 1/4 cup | 23g / 0.8oz | Sliced almonds |
| 2 teaspoons | 10ml | Stick margarine - softened |
| Vegetable cooking spray |
Combine sugar, almonds, and margarine in food processor; pulse 10 times or until nuts are finely chopped.
Press mixture into a 7-inch circle on a baking sheet coated with cooking spray. Broil 1 minute until bubbly but not burned. Remove from oven, and let stand for 5 minutes.
Gently turn toffee over, using a wide spatula, and broil an additional minute. Remove from oven, and let cool. Yield: 1-1/2 cups (serving size: 1/4 cup).
Source:
Cooking Light, May 1995, page 71
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