Comments on: Having a “Senior Moment”

By: hmarx

hmarx — Tue, 04 Dec 2012 12:59:01 +0000

Eek…that sounded kind of rude. Let me re-type. When I moved in with my husband, he had some in his cupboard. No idea where he bought it, but it smells fabulous! I bet it would keep the almond flavor going.

By: hmarx

hmarx — Tue, 04 Dec 2012 12:38:27 +0000

I have Almond Oil in my cupboard…so perhaps you could find some and use that?

By: SherryPA

SherryPA — Sat, 01 Dec 2012 11:58:38 +0000

Hmm….I’ve never lined with foil when making things like this. And it won’t stick to the foil or pick up little pieces of the foil? Sounds like it would save a cleanup mess

By: Abbenanny

Abbenanny — Sat, 01 Dec 2012 05:02:18 +0000

Thanks for all the suggestions ladies. The foil idea reminded me of my aunt who was a whiz at peanut brittle and molasses toffee. she’ grease the pan and put the foil on top so it would stay in place and then just a “kiss” of flour on top of the foil and the candy wouldn’t stick . Going back into the annals of time here. I think i was about five years old when I watched her make Xnas brittle a family tradition that I took over when she died.

By: Connie

Connie — Sat, 01 Dec 2012 01:40:39 +0000

I would line the pan with alumimum foil and coat it with a buttered flavored spray.

The candy would stick to parchment paper. Don’t refrigerate, as candy will be sticky.

By: SherryPA

SherryPA — Fri, 30 Nov 2012 13:36:53 +0000

ABBE, That sounds SO good! Copying and saving too. I would probably have just sprayed or buttered the pan and not even given it another thought…no wonder I get into situations! I would think it would stick to the parchment paper…

By: Becky

Becky — Fri, 30 Nov 2012 04:34:43 +0000

Thanks for sharing the recipe – copied it!

By: Becky

Becky — Fri, 30 Nov 2012 04:34:08 +0000

Could you omit the oil and use parchment paper?

Otherwise, I’d use Meryl’s advice and use a neutral oil.

By: Meryl

Meryl — Fri, 30 Nov 2012 03:46:52 +0000

Just use a neutral oil, such as canola, safflower, or grapeseed oil.

By: Abbenanny

Abbenanny — Fri, 30 Nov 2012 03:41:38 +0000

I was thinking that since there is a lot of butter already in the recipe using it to "grease" the pan may be a bit much. Would one of those sprays work here? Almond Butter Toffee 4 cups sliced California Almonds, roasted* 1/2 cup unsalted butter, softened 1 1/2 cups sugar 1/3 cup water 1/2 teaspoon vanilla 1/4 teaspoon salt 1 pound fine-quality bittersweet chocolate 3 ounces milk chocolate or white chocolate (optional) DIRECTIONS Oil a large baking sheet. Set aside. In a large heavy saucepan bring butter, sugar, water, vanilla and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, until deep golden, about 12 minutes. Remove pan from heat and stir in 2 cups roasted almonds. Immediately pour onto reserved baking sheet. Spread evenly and then place into the refrigerator to set. Chop chocolate. In a hot double boiler, melt chocolate until smooth. Pour chocolate over cooled almond toffee and spread evenly with an offset spatula. Spinkle top with remaining almonds. If desired, drizzle top with melted milk chocolate, or white chocolate for contrast. Chill uncovered until firm, at least 1 hour. Break toffee into pieces. *To roast almonds, place a single layer on a baking sheet and bake in a preheated 350 degrees F oven for 10 minutes, stirring at least once to ensure even roasting. Almonds will continue to brown after being removed from the oven.