Best suited for making this chocolate toffee almonds varieties of marcona. It is more tender, not dry and excellent. blends in consistency with this crispy iris that doesn’t sticks to teeth, and there is his pleasure. Cook the caramel from sugar, water, corn syrup and butter, and in in the end stir cocoa for a rich chocolate flavor and peeled from peel almonds. Let the mass freeze on a baking sheet and then break the iris tile into pieces. He will be great sweet a gift. Wrap a few pieces of iris in transparent bags and tie up with beautiful ribbons. Irregular pieces will give your iris a look of handmade sweets, which will make it even more valuable.
Recipe author – Gale Gand – American pastry chef and co-owner of the Chicago restaurant TRU
Time: one час. 25 minutes Difficulty: medium Amount: 450 gr. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. Sahara
- 1/3 Art. water
- 3 tbsp. l light corn syrup
- 340 gr sliced butter
- 1/4 Art. cocoa powder
- 1 tbsp. whole blanched almonds, toasted and coarsely chopped
- Equipment: Silicone baking mat; thermometer for caramel
Recipes with similar ingredients: sugar, syrup, butter, cocoa almonds
Recipe preparation:
- Cover the baking tray with the sides with a silicone mat or grease it generously with vegetable oil (or use heavy non-stick baking sheet).
- Pour sugar in the middle of the pan, on the wall of which fixed thermometer for caramel. Pour water along the walls pan and wait until sugar is wet. (You can swipe sugar over your finger to give water faster seep inside.) Add corn syrup and bring mixture to boiling. Add butter and boil until caramel heats up to 150 ° C.
- Turn off the stove and stir in the cocoa, then add the nuts. Quickly pour the mixture into the middle of the prepared pan and let it to spread – the mass may not reach the sides of the pan. Put off cool at room temperature until the iris hardens. Then hands (I put on gloves so as not to leave fingerprints) remove the iris from the pan and break it into large pieces. Iris can be stored for 2 weeks in an airtight container.
