Poppyseed and Almond Toffees
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
Calories:
110
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 110 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 102 mg | (3 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 cup sugar
- 2 cups honey
- 2 cups Poppy seeds
- 1 cup chopped almonds
Preparation steps
1.
Grease a large rimmed baking tray.
2.
Heat the sugar and honey in a heavy-based pan, over a low heat, stirring until the sugar has dissolved.
3.
Gradually add the poppy seeds and almonds and cook, stirring to a boil and cook steadily until a little of the mixture forms a soft crack when dropped into cold water; 140°C|280°F on a sugar thermometer.
4.
Pour onto the tray and spread to about 5mmm|1/4" thick. Cool for 10 minutes.
5.
Cut into squares while still warm.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
