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Name: English Toffee Bites
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: 1 cup Unsalted butter; 1 cup Granulated sugar; 1/2 teaspoon Vanilla extract; 1/4 teaspoon Kosher Salt; 12 oz Milk chocolate melted; 1 cup Whole almonds unblanched; 1 cup Walnuts finely ground

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INGREDIENTS

1 cup Unsalted butter
1 cup Granulated sugar
1/2 teaspoon Vanilla extract
1/4 teaspoon Kosher Salt
12 oz Milk chocolate ; melted
1 cup Whole almonds ; unblanched
1 cup Walnuts ; finely ground

INSTRUCTIONS

On a foil lined baking dish (11x7) or in a silicone brownie bite pan (with 24 bites) arrange almonds in a single layer. Set aside.

In a heavy pan, combine butter, sugar, vanilla and salt. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. Bring mixture to a rolling boil. Continue boiling (and stirring) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bit pan, I use a small metal scoop to get toffee into each bite, working quickly.

Cool completely.

When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. Enjoy.

NOTES

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English Toffee Bites

1 cup Unsalted butter
1 cup Granulated sugar
1/2 teaspoon Vanilla extract
1/4 teaspoon Kosher Salt
12 oz Milk chocolate melted
1 cup Whole almonds unblanched
1 cup Walnuts finely ground

On a foil lined baking dish (11x7) or in a silicone brownie bite pan (with 24 bites) arrange almonds in a single layer.  Set aside.

In a heavy pan, combine butter, sugar, vanilla and salt.  Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly.  Bring mixture to a rolling boil.  Continue boiling (and stirring) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees).  Pour over almonds.  If using the brownie bit pan, I use a small metal scoop to get toffee into each bite, working quickly.

Cool completely.

When candy is cooled and set (about 2 hours), spread chocolate over top of toffee.  Sprinkle generously with ground walnuts.  If doing both sides, use only half of the chocolate and walnuts.  Allow top to set before flipping over and doing bottom.  When set, pop out of silicone pan and store in a airtight containers.  OR cut into pieces.  Enjoy.

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 24 Servings

Calories: 224
Calories from Fat: 174 (78%)

Amt Per Serving		% DV

	Total Fat 19.3g	26 %
	Saturated Fat 8.7g	44 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 3.1g
Cholesterol 27.4mg		8 %
Sodium 30.8mg		1 %
Potassium 134.5mg		4 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 8.9g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 224

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