Almond Buttercrunch Toffee Recipes

ALMOND BUTTERCRUNCH CANDY I

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
• Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
• In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
• Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
• Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.

ALMOND BUTTER CRUNCH

Steps:

• Melt butter in 10-inch skillet over medium heat. Stir in all remaining ingredients except chocolate chips. Continue cooking, stirring constantly, 8-12 minutes or until mixture is golden brown.
• Pour mixture into 15x10x1-inch baking pan. Sprinkle chocolate chips over candy; spread evenly. Cool completely; break into pieces. Store in container with tight-fitting lid.

ALMOND BUTTERCRUNCH TOFFEE

Steps:

• Cover a rimmed baking sheet with aluminum foil and smooth out any wrinkles. Use extra butter (or even just the butter wrappers) to coat the foil well.
• Place butter and sugar in a very heavy bottomed sauté pan. (We like to use a 10-inch cast-iron.) Begin melting butter over medium heat, stirring butter and sugar together very gently at this stage to encourage them to combine, but do not stir vigorously.
• Once the butter and sugar are combined and melted, attach a candy thermometer to the side of the pan and boil over medium-high heat. Occasionally draw a wooden spoon through the mixture to make sure it is heating evenly. When the mixture is approaching 250° F, combine the baking soda and vanilla in a small bowl and keep near the stove. Bring toffee to 305° F (hard crack stage). Immediately slide over to a cold burner, add soda/vanilla and quickly stir them in with a wooden spoon. Immediately pour mixture out onto prepared pan. Most, if not all, will come out of the pan. Do not scrape the pan bottom. The toffee should pool into a large oval shape. Use an offset spatula if necessary to create an even layer, about ¼-inch thick. Don't worry about uneven edges. Place pan on rack to cool completely.
• Melt the chocolate in microwave or top of double boiler. Have nuts ready to use in a bowl on your work surface. Loosen the toffee from the foil in one big piece and then just lay it back down (you are just un-attaching it from the foil). Pour half of the chocolate on top of the toffee and spread in an even layer with an offset spatula. Immediately sprinkle half of the almonds evenly over the wet chocolate, patting gently with your fingertips to help them adhere. Refrigerate until completely set. Flip toffee over on foil and repeat with chocolate and nuts on second side of toffee. Chill again. Once it is completely chilled you may break it up into slabs. Refrigerate in an airtight container until serving time, up to 1 week.

ALMOND BUTTERCRUNCH

Steps:

• In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
• Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.

ALMOND CRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally. , Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes. , Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm. , In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm., Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.

BUTTERCRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

ALMOND BUTTERCRUNCH

Steps:

• Gather the ingredients.
• Prepare a 4 x 8-inch loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
• In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt. Stir until the brown sugar dissolves.
• Once the brown sugar melts, start your timer and cook the candy for exactly 6 minutes, stirring constantly with a wooden spoon. If you want to use a candy thermometer , stir and boil the toffee until it reaches 290 F/143 C.
• After 6 minutes, pull the toffee pan from the heat and stir in 1/2 cup of the chopped toasted almonds. Scrape the toffee into the prepared loaf pan-it should be in a layer about 1/2-inch thick.
• Let the toffee set for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin bars about 1/2-inch wide x 2.5-inches long. These will look like small pieces, but once they are dipped in chocolate and rolled in nuts, they'll be substantially bigger. After another 2 minutes, go over your cuts again as the toffee continues to harden.
• As you wait for your toffee to set, chop the remaining 1 cup of toasted almonds very finely. Alternatively, put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl.
• Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.
• Melt the chocolate or candy coating. Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts. Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts.
• Refrigerate the tray for about 10 minutes to set the chocolate. Bring to room temperature, then serve and enjoy.