Mom makes us eat our Entire breakfast out of these treat dispensers!
She says it keeps us busy, at least for 10 minutes....
We have also been working on Tegan's manners.
So, we were very pleased when Canidae sent us these Bison and Pumpkin treats to sample.
They are easily broken into smaller pieces for training and we LOVE the Bison and Pumpkin flavor
Tegan DOWN! Tegan SIT!
Look Mom! She's Learning!
And NOW, a treat for mom and dad.
Almond, Pistachio and Hazelnut Toffee
Here's the recipe!!
1 1/4 cups butter (10 oz.)
2 1/4 cups sugar
1/2 tsp. salt
1/2 cup water
1 cup coarsely chopped blanched almonds
1/2 cup coarsely chopped hazelnuts
1 cup shelled, salted pistachios
1 1/2 cups (9 oz.) semisweet chocolate baking chips
Smoothly line 2 pans, 9 by 13 inches, each with a single piece of foil, crimping edges over pan rims to hold foil in place. Butter foil and set pans aside.
In a 5 to 6 quart pan over medium-high heat, cook 1 1/4 cups of butter, sugar, salt and water until mixture reaches 250 degrees on a candy thermometer, 6-10 minutes; stir often. Add almonds and hazelnuts; stir until mixture reaches 300 degrees, 4-8 minutes longer.
Remove from heat and stir in 3/4 cup of the pistachios. Protecting hands and working quickly, scrap candy equally into the 2 pans and spread evenly.
Let toffee cool until firm to the touch, about 2 minutes. Evenly sprinkle with the chocolate chips and let stand until the chocolate is softened, about 5 minutes. With a flexible spatula, spread the chocolate over the toffee. Chop the remaining pistachios and scatter onto the soft chocolate. Chill uncovered, until the chocolate is firm, about 15 minutes.
Lift foil with candy from the pans. Break toffee into chunks. Serve, chill airtight up to 2 weeks or freeze to store longer. Makes about 2 1/2 pounds.