BUTTERCRUNCH TOFFEE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 cups sliced or slivered almonds, toasted
  • 1 1/4 cups firmly packed light brown sugar
  • 2 tablespoons water
  • 1/2 cup unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • Topping:
  • 6 ounces bittersweet or semisweet chocolate, coarsely chopped

Directions

  • Preheat oven to 350 degrees F (177 degrees C). Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant.
  • Set aside to cool.
  • Once the nuts have cooled to room temperature, place in a food processor, fitted with a metal blade, and pulse the almonds until they are finely chopped.
  • Sprinkle half of the nuts in an 8 inch by 10 inch (20 cm x 25 cm) rectangle on a buttered or oiled baking sheet.
  • Set aside.
  • In a medium-sized, heavy saucepan combine the brown sugar, water and butter.
  • Have the baking soda and vanilla extract ready. Bring the sugar mixture to a boil and cook, stirring as little as possible, until the mixture reaches 285 degrees F (140 degrees C) (soft-crack stage) on a candy thermometer. Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F (145 degrees C).
  • Add the baking soda and vanilla extract and stir to combine.
  • Immediately pour this mixture evenly over the nuts on your baking sheet.
  • Then place the chopped chocolate over the hot toffee.
  • After a few minutes the chocolate will be soft enough to spread with an offset spatula in an even layer over the toffee.
  • Sprinkle the remaining chopped almonds over the melted chocolate.
  • Cool completely and then cut into desired shapes using a sharp knife.
  • Store in an airtight container, at room temperature, for 7 - 10 days.
  • Makes one pound.

Notes

Categories: Candy  Christmas  Toffee 
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