Double Almond Crunch Toffee Recipes

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ALMOND CRUNCH



Almond Crunch image

I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.

Provided by Heather Walker

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h20m

Yield 16

Number Of Ingredients 6

1 cup blanched slivered almonds
1 cup butter
1 ¼ cups white sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups milk chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in the preheated oven until lightly browned, approximately 5 minutes.
  • Line a jelly roll pan with foil.
  • In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack stage, 300 degrees F (150 degrees C). Remove from heat.
  • Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into bite-size pieces.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 32.6 g, Cholesterol 35.1 mg, Fat 21 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 11.3 g, Sodium 84.1 mg, Sugar 28.7 g

ALMOND BUTTERCRUNCH



Almond Buttercrunch image

Just break this candy into pieces and enjoy. Everyone who has tried it loves it and I hope you do too - HAPPY HOLIDAYS!

Provided by Angel

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 30

Number Of Ingredients 5

¾ cup butter
2 cups white sugar
1 cup chopped almonds
2 cups milk chocolate chips
½ cup finely chopped almonds

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.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 21.5 g, Cholesterol 14.6 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 32.7 mg, Sugar 20 g

ALMOND CRUNCH TOFFEE BARS



Almond Crunch Toffee Bars image

Chewy almond toffee bars, topped with chocolate with a delicious shortbread base.

Provided by Karlynn Johnston

Categories     Dessert

Time 30m

Number Of Ingredients 7

1 cup butter softened
1/2 cup white sugar
2 cups all-purpose flour
1 1/3 cups Heath Toffee Bits OR Skor bits
3/4 cup light corn syrup
1 cup sliced almonds divided
3/4 cup chocolate chips

Steps:

  • Heat oven to 350 degrees Fahrenheit.
  • Grease sides of 13 x 9 x 2-inch baking pan.
  • Beat butter and sugar until fluffy.
  • Gradually add flour, beating until well blended.
  • Press dough evenly into prepared pan.
  • Bake 15 to 20 minutes or until edges are lightly browned.
  • Meanwhile, combine toffee bits and corn syrup in medium saucepan.
  • Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds.
  • Spread toffee mixture to within 1/4-inch of edges of crust.
  • Sprinkle remaining 1/2 cup almonds and chocolate chips over the top.
  • Bake an additional 15 minutes or until bubbly.
  • Cool completely in pan on wire rack. Cut into bars.

Nutrition Facts : ServingSize 16 g, Calories 314 kcal, Carbohydrate 38 g, Protein 3 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 118 mg, Fiber 1 g, Sugar 24 g

ALMOND BUTTERCRUNCH TOFFEE



Almond Buttercrunch Toffee image

Provided by Bakepedia

Yield Makes 1 ¾ pounds

Number Of Ingredients 6

½ pound (2 sticks) salted butter, at room temperature, cut into pieces
1 cup firmly packed light brown sugar
½ teaspoon vanilla extract
⅛ teaspoon baking soda
10 ounces semisweet chocolate, finely chopped, such as Callebaut or Guittard 61%
2 cups toasted blanched sliced almonds, roughly chopped

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 TOFFEE CRUNCH



Almond Toffee Crunch image

Provided by cari

Time 2h

Yield 1 lb

Number Of Ingredients 6

1 1/2 cup sugar
1 cup margarine or butter
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup slivered almonds, finely chopped

Steps:

  • In a heavy 2-quart saucepan over medium heat, heat sugar, margarine or butter, corn syrup, vanilla extract, and 2 tablespoon water to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F or hard-crack stage (when small amount of mixture dropped into very cold water separates into threads that are hard but not brittle), about 20 minutes. Immediately pour mixture evenly onto ungreased large cookie sheet. Sprinkle with chocolate pieces (chocolate will melt). With knife or metal spatula, spread melted chocolate evenly over candy; sprinkle with almonds. Let candy cool and harden, about 1 hour; refrigerate 30 minutes if chocolate is not set. Break candy into small pieces to serve.

ALMOND CRUNCH TOFFEE



Almond Crunch Toffee image

This recipe has been my claim to fame since I was 14 years old. One bite and you won't be able to stop eating it!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 2 pounds.

Number Of Ingredients 11

1-1/2 teaspoons plus 1 cup butter, softened, divided
1 cup sugar
1/2 cup water
1/4 teaspoon salt
1 cup sliced almonds
1/2 teaspoon baking soda
8 ounces dark chocolate candy bars, chopped
1 cup chopped pecans, toasted
1/4 cup dry roasted peanuts, chopped
3 tablespoons chocolate-covered coffee beans, halved
4 ounces white baking chocolate, chopped

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.

Nutrition Facts :

TOFFEE ALMOND CRUNCH



Toffee Almond Crunch image

I love toffee and this is a great recipe. You can make it with or without the chocolate--good either way. This recipe is from a Good Housekeeping cookbook.

Provided by SharleneW

Categories     Candy

Time 55m

Yield 1 3/4 pounds, 28 serving(s)

Number Of Ingredients 8

1 3/4 cups sugar
1/3 cup light corn syrup
1/4 cup water
1 cup butter, cut into pieces
2 cups blanched slivered almonds, lightly toasted and finely chopped
2 ounces unsweetened chocolate, chopped
2 ounces semisweet chocolate, chopped
1 teaspoon vegetable shortening

Steps:

  • Lightly grease 15-1/2 x 10 1/2-inch jelly-roll pan.
  • In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling.
  • Stir in butter.
  • Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300° to 310° (hard crack stage), about 20 minutes.
  • (Once temperature reaches 220° things move quickly, so watch very carefully!) Remove from heat.
  • Reserving 1/3 cup almonds, stir remaining 1 2/3 cups almonds into hot syrup.
  • Immediately pour hot mixture into prepared pan; working quickly, with two forks, spread mixture evenly.
  • Cool candy completely in pan on wire rack.
  • Meanwhile, in heave 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth.
  • Remove from heat; cool slightly.
  • Lift out candy, in one piece, and place on cutting board.
  • With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 cup almonds, gently pressing them into chocolate.
  • Let stand until chocolate has set, about 1 hour.
  • Use sharp knife to help break hardened candy into pieces.
  • Layer between waxed paper in an airtight container.

ALMOND BUTTERCRUNCH



Almond Buttercrunch image

Homemade almond buttercrunch candy is a delicious treat and better than store-bought. Learn how easy it is with this simple chocolate-dipped recipe.

Provided by Elizabeth LaBau

Categories     Dessert     Candy

Time 1h

Number Of Ingredients 6

4 ounces (1 stick) butter
3/4 cup brown sugar (packed)
1 teaspoon corn syrup (light)
1/4 teaspoon salt
1 1/2 cups almonds (toasted, whole, coarsely chopped)
8 ounces chocolate (semi-sweet or candy coating)

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.

Nutrition Facts : Calories 153 kcal, Carbohydrate 14 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 98 mg, Sugar 11 g, Fat 11 g, ServingSize 24 small bars (24 servings), UnsaturatedFat 0 g

ALMOND TOFFEE CRUNCH



Almond Toffee Crunch image

This recipe came from a book of wonderful recipes from a bunch of wonderful people. All of which are diagnosed with Scleroderma. It's called "Cooking Up a Storm for Scleroderma". I received it from my support group leader as a Christmas gift. Thank you, Annie!

Provided by Chef Mommydude

Categories     Candy

Time 25m

Yield 15-20 pieces, 10-15 serving(s)

Number Of Ingredients 5

40 saltine crackers
1 cup butter
1 cup brown sugar
1 (12 ounce) bag chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 400 degrees. Line a jelly roll pan or cookie sheet with aluminum foil. Spread saltine crackers over the pan (do not overlap). In a saucepan, melt butter. Add in brown sugar. Bring mixture to a rolling boil and boil for 3 minutes, stirring constantly. Pour on top of crackers, spread evenly. Put in oven for 5 minutes. Remove from oven and immediately pour chocolate chips evenly on top. Let chips stand for a few minutes until they are shiny and soft. With a spatula, spread chocolate to cover entire pan. Top with walnuts. Let cool, then refrigerate about 2 hours. Do not cut with a knife. Break into pieces and enjoy.

Nutrition Facts : Calories 536.5, Fat 37.6, SaturatedFat 18.6, Cholesterol 48.8, Sodium 271.9, Carbohydrate 53, Fiber 3.1, Sugar 40.1, Protein 4.5

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ALMOND TOFFEE RECIPE | MYRECIPES
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2004-03-10 Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan …
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  • Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
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DOUBLE CHOCOLATE-ALMOND TOFFEE | BETTER HOMES & …
2011-06-14 Directions. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the toasted almonds on the bottom of foil-lined pan; set pan aside. Butter the …
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  • Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the toasted almonds on the bottom of foil-lined pan; set pan aside.
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FOOLPROOF HOMEMADE TOFFEE RECIPE | MEL'S KITCHEN CAFE
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  • Line a half sheet pan or 9X13-inch pan (for thicker toffee) with parchment paper - no need to butter or grease the parchment. Sprinkle chopped nuts in an even layer over the parchment. Set aside. (I like nuts on the bottom of the toffee, but you can skip this step and sprinkle nuts on top of the toffee after the chocolate melts.)
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