Tuesday, December 02, 2014

Chocolate pretzel toffee bark with toasted almonds on top.

Chocolate pretzel almond toffeeI published this recipe last year but I'm updating it after having made it quite a few times. Also, I wanted to make enough so the entire jelly roll pan of pretzels would be covered with toffee.

It's ridiculously compulsive and time consuming to line all the pretzels up into a grid, but it is equally ridiculously satisfying to be able to snap the toffee into perfect rectangular pieces.

Here is what you have to do before you start heating the mixture:
  1. Run very hot water into your sink (to drop the bowl and utensils into immediately after the project)
  2. Have something to do (so you don't poke the toffee before it cools, which takes HOURS)
  3. Toast the almonds - I do it in the toaster oven, 350 degrees for 5 or 6 minutes
  4. Get out your 11x17 cookie sheet and cover it with pretzels (see below). Some people put the chocolate chips right on top of the pretzels and then pour the hot goo over the top of the chips. I didn't do it that way but it might be better.

Pretzel Toffee Bark
1/2 of a 12-ounce bag of square pretzels (I used Snyder Butter Snaps)
1-3/8 cups salted butter (2-3/4 sticks)
2 tablespoons light corn syrup
1-3/8 cups white sugar
2-1/2 cups semisweet chocolate chips
1-3/4 cup sliced toasted almonds

Melt the butter and add the sugar and corn syrup. Boil to 280 degrees (not quite hard crack), stirring CONSTANTLY. Don't guess, get one of those cheap candy thermometers at the grocery store.

Immediately pour over pretzels spreading as evenly as possible while you pour because you won't have long to spread it. If you insist on spreading the goo absolutely all the way to the wall of the pan it will be hard to get the toffee out. Drop the empty saucepan into the hot water in your sink along with the wooden spoon.

Immediately sprinkle chocolate chips and then the sliced almonds over the pan.

Put in the pre-heated oven for 5 minutes and then mash down on it with a potato ricer or any other flat thing to get the almonds and chocolate to mix together. There will be a lot of melted chocolate with almonds stuck to it on the ricer when you're done. You know what to do.

Cool completely at room temperature. Go off and do the thing you planned to do so you wouldn't poke your toffee. It takes a long time for the chocolate to harden again.

If you put it in the fridge or freezer to get the chocolate to firm up you will RUIN it, as I did last year. In the freezer it rehydrates or something and loses its charm. But people will still eat it.

AFTER the chocolate is solid again, break the toffee into pieces.

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