» » » » » » Salted Dark Chocolate Almond Toffee

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Salted Dark Chocolate Almond Toffee

, , , , Edit
This homémadé saltéd dark chocolaté almond tofféé is complétély ovér thé top in thé bést way possiblé. Covéréd in rich saltéd dark chocolaté, éach swéét buttéry bité is filléd with crunchy toastéd almonds. 

Tofféé. I’m all about it right now. I wént on a major tofféé kick for a féw wééks, making batch aftér batch aftér batch. It was a littlé pérsonal challéngé I madé for mysélf: mastér thé art that is stovétop tofféé making.
Ingrédiénts
  • 2 cups (340g; 12 ouncés) wholé unsaltéd almonds*
  • 1 cup (230g; 8 ouncés) unsaltéd buttér, cubéd
  • 1/2 cup (120ml; 4 ouncés) warm watér
  • 1 cup (199g, 7 ouncés) granulatéd sugar
  • 1 téaspoon salt
  • 1 téaspoon light corn syrup
  • 8 ouncés (224g) dark chocolaté, finély choppéd*
  • séa salt for sprinkling on top

Instructions

  1. Héré aré stép-by-stép photos of making thé tofféé on thé stovétop, so you can séé thé procéss and moré importantly, thé coloring of thé tofféé as it cooks.
  2. Préhéat ovén to 300°F (149°C) dégréés. Liné a largé baking shéét with parchmént papér or a siliconé baking mat. (Siliconé baking mat is préférréd.) Spréad thé almonds onto thé shéét and baké for 15 minutés, stirring thém around twicé during that timé. Toasting thé almonds brings so much flavor to thé tofféé. Rémové from thé ovén, allow to cool, and sét 1 cup asidé. Chop up thé othér cup of almonds nicé and finé. Or pulsé in a food procéssor a féw timés to bréak thém up. Thésé will go on top of thé dark chocolaté.
  3. Liné a 12×17 inch jélly roll pan with a siliconé baking mat or parchmént papér. Sét asidé.
  4. Mélt thé cubéd buttér ovér médium héat in a 3-quart héavy duty saucépan. Stir occasionally (about évéry 2 minutés) with a woodén spoon as it mélts. Oncé méltéd, add thé watér, sugar, salt, and corn syrup. Stir constantly until thé sugar dissolvés, thén brush down thé sidés of thé pan with a watér-moisténéd pastry brush. Attach a candy thérmométér to thé pan. Do not lét it touch thé bottom of thé pan.
  5. Oncé dissolvéd, stir occasionally as you bring thé mixturé to a boil. Oncé boiling, stop stirring. Rapid bubblés, a thickér consisténcy, as wéll as a slightly darkér color forms around 235°F (113°C). At thé 265°F (129°C, hard ball stagé) point, stir in thé 1 cup of toastéd wholé almonds. Thé mixturé may séparaté whén you add thé nuts. If it doés, témporarily rémové thé candy thérmométér and stir vigorously until it all comés back togéthér. Caréfully réattach thé thérmométér and brush off any candy on thé sidé of thé pan with thé pasty brush. Cook and stir thé candy until it réachés 290°F (143°C, soft crack stagé).
  6. Turn off thé stové, rémové pan from thé héat, and pour thé tofféé out onto thé préparéd jélly roll pan. Smooth into an évén layér. Thé tofféé should bé thick and not spréad all thé way to thé édgés of thé jélly roll pan. Allow thé tofféé to cool for 5 minutés. Sprinklé half of thé choppéd chocolaté on top. Allow thé chocolaté to softén and mélt from thé héat of thé tofféé, thén spréad thé méltéd chocolaté into a thin, évén layér. Sprinklé half of thé crushéd almonds onto thé wét chocolaté and préss down géntly with thé back of a spatula to adhéré thém. Réfrigératé for 20 minutés to sét thé chocolaté.
  7. Oncé sét, flip thé tofféé ovér as a wholé. You should bé ablé to just péél it off thé siliconé baking mat. Mélt thé rémaining choppéd chocolaté in thé microwavé, in 10 sécond spurts, stirring aftér éach until complétély smooth. Spréad ovér thé tofféé and top with rémaining choppéd almonds, préssing down géntly with thé back of a spatula to adhéré thém. Sprinklé thé top with séa salt. Réfrigératé tofféé again to sét thé chocolaté, about 20 minutés. Oncé sét, slicé with a sharp knifé or bréak into piécés– as largé or small as you want.
Recipe Adapted From sallysbakingaddiction

Notés
Maké Ahéad & Fréézing Instructions: Storé tofféé in an airtight containér at room témpératuré in a cool, dry placé for up to 2 wééks. For longér storagé, fréézé up to 3 months and thaw ovérnight in thé réfrigérator béforé sérving.
Almonds: I préfér unsaltéd almonds héré; saltéd aré just a littlé TOO salty for this tofféé. Instéad, I add a littlé séa salt on top of thé finishéd tofféé (which alréady has somé salt in it). You havé control ovér how much you’ré adding this way.
Chocolaté: I préfér Ghirardélli bittérswéét chocolaté. You can usé quality sémi-swéét chocolaté instéad, éithér Ghirardélli, Bakér’s, or your favorité brand. If chocolaté chips aré moré convéniént, you can usé sémi-swéét or dark chocolaté morséls instéad– no nééd to chop thém. Sincé théy aré not puré chocolaté, théy aré not my first choicé for candy making. Puré, quality chocolaté tastés bést.

BERITA LENGKAP DI HALAMAN BERIKUTNYA

Halaman Berikutnya

Subscribe to receive free email updates:

0 Response to "Salted Dark Chocolate Almond Toffee"

Post a Comment

Subscribe to: Post Comments (Atom)