Monday, April 12, 2010

Meatless Monday: Kimmy's Toffee With Almonds And Walnuts

I love visiting San Francisco!

The people, the wine and the food!  Not the weather, however.  It's been pouring cats and dogs since we got here--I always feel cold in this city.  So far, it's been a great trip filled with wonderful things to eat.  Yesterday, we had lunch at Zuni Cafe (pictures and write-up are forthcoming) and then a lovely meal of salmon, mashed yams and salad at my family friend's house.  My Top Chef Brother brought over two cauliflower gratins made with smoked cheddar and onions so caramelized, they were almost a jam (you can eat this at his restaurant, Picco).  We drank several delicious bottles of wine, including a Tablas Creek 2007 Syrah that I'd brought up from Los Angeles.

 Top Chef Brother's Cauliflower Gratin

Today, we're headed into the city to have lunch (and eventually dinner) with my Top Chef Brother.  No idea where he's taking us, but I can't wait.  And tonight, we're seeing Faith No More!!!!!  Tuesday night, we'll hit up Picco!

Today's recipe comes from my family friend, Kimmy S.!  She's an accomplished baker and pastry chef, and now she's making candy, too (oh, and she's only 17!).  She came by two nights ago and whipped up a batch of Toffee, studded with almonds and walnuts.  We've been eating for breakfast, lunch and dinner it's so delicious.  I figure we all need a little something sweet in our lives from time to time.  Enjoy!

Kimmy's Toffee With Almonds And Walnuts
Makes about 10 pieces
Cooking time:  about 20 minutes

1 cup sugar
1/3 cup light brown sugar
1 tablespoon light corn syrup
1/4 cup unsalted butter
1/8 teaspoon salt
3/4 teaspoon vanilla extract
1/2 cup walnuts, chopped
1/2 cup almonds, chopped

Line an 11-by-17 inch baking pan with foil and grease well, or line with a silicon baking mat (we used aluminum).  Combine sugars, corn syrup, 2 tablespoons water, butter, and salt in a saucepan. Cook over medium heat, stirring until it comes to a boil.

Continue cooking without stirring until the mixture reaches 298 F, hard crack stage (use a candy thermometer to measure the temperature).  Remove from heat and stir in vanilla.

Pour mixture into baking pan.  Sprinkle with the almonds and walnuts.  Let it cool slightly before using a sharp knife to score into squares.  Let cool completely before breaking into pieces.  Enjoy!

Source for Ingredients
everything came from 1) Whole Foods or 2) Doug's pantry (where I'm staying)

No comments:

Post a Comment