Almond Toffee, Cherries Jubilee | Wolfgang Puck BEWK0030 specs

HSN_ElecWokmanual 2/28/08 12:58 PM Page 23

Almond Toffee

Makes 1 1/2pounds

INGREDIENTS

1/4 cup water 1 cup sugar

1/2 cup light corn syrup

1/2 cup unsalted butter, at room temperature 1 cups sliced almonds, toasted

1 teaspoon kosher salt 1/2 teaspoon baking soda 1 teaspoon vanilla extract

1/4 teaspoon butter vanilla extract

1 pound semi sweet chocolate chips, for coating afterwards 1/2 cup additional toasted almonds, for topping

METHOD

1Line a cookie sheet with a strip of silicone-coated aluminum foil or a silpat. Fill a 2 cup glass measuring cup with water and ice to test candy with later. Set aside.

2Set the temperature probe of your Wok to "High" and add water, corn syrup, and sugar and gently stir to moisten all of the sugar. Bring to a boil. Reduce temperature to medium-high. Add butter and stir gently until butter is melted. When candy is amber in color, carefully drop a few drops of the mixture into measuring glass with water and ice. Stir for a few seconds with a fork, then remove and test – it should cleanly snap in two and be a delicious caramel flavor. If it bends without breaking, cook a few minutes longer. A candy thermometer should show the finished candy to be between 300 to 310 degrees.

3Turn off wok and add the 1 cup of nuts, salt, baking soda and both extracts. Stir quickly but thoroughly, using caution. Mixture will foam up and become lighter in color. Immediately pour out onto foil-lined cookie sheet. Use an oiled spatula to spread mixture as thin as possible. When warm to the touch, evenly sprinkle over the chocolate chips. Wait a few minutes for chips to soften, then spread evenly over candy in a thin layer. Sprinkle over remaining almonds. Cool completely. Break candy into irregular shards. Candy will keep for a month, stored airtight.

Recipe Courtesy, Marian Getz, Wolfgang Puck Chef

Cherries Jubilee

Makes 6 - 8 servings

INGREDIENTS

4 cups frozen cherries, thawed or 4 cups fresh pitted 1/2 cup sugar

1 tablespoon cornstarch

1/2 cup Brandy, Cherry Brandy or Kirsch Vanilla Ice Cream

METHOD

1Strain cherries, reserving juice.

2Set the temperature probe of your Wok to "High". Add reserved juice, sugar and cornstarch. Cook and stir until thickened and bubbly.

3Stir in cherries, cook and stir for 2 minutes more.

4Add Brandy, and stir well.

5Serve over vanilla ice cream.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Host