ALMOND CRUNCH
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
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
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
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
Chewy almond toffee bars, topped with chocolate with a delicious shortbread base.
Provided by Karlynn Johnston
Categories Dessert
Time 30m
Number Of Ingredients 7
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
Provided by Bakepedia
Yield Makes 1 ¾ pounds
Number Of Ingredients 6
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
Provided by cari
Time 2h
Yield 1 lb
Number Of Ingredients 6
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
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
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
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
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
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
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
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
From myrecipes.com
5/5 (4)Calories 158 per servingServings 3
- Place almonds in a baking pan. Bake in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. When cool enough to handle, finely chop.
- In a 5- to 6-quart pan over medium-low heat, stir sugar, butter, corn syrup, salt, and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown (300° on a candy thermometer; see notes), 10 to 15 minutes. 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 with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes.
- 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.
- Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).
BUTTER TOFFEE RECIPE | LAND O’LAKES
From landolakes.com
4/5 (41)Calories 120 per servingServings 60
- Combine all ingredients except nuts and chocolate chips in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until butter is melted.
- Reduce heat to medium-low. Cook 25-40 minutes, stirring occasionally, until candy thermometer reaches 300°F or small amount of mixture dropped into cold water forms hard brittle strands. Stir in 1 cup nuts.
- Pour mixture evenly into prepared pans; spread to desired thickness. Sprinkle 1 cup chocolate chips over each pan; let stand 5 minutes. Spread melted chocolate evenly over candy. Sprinkle with remaining 1/2 cup nuts. Cool at least 3 hours. Break into pieces.
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DOUBLE CHOCOLATE-ALMOND TOFFEE | BETTER HOMES & …
From bhg.com
5/5 (2)Total Time 1 hr 18 minsServings 1Calories 77 per serving
- 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 sides of a heavy 2-quart saucepan. In pan melt the 1 cup butter over low heat. Stir in sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 4 minutes. Carefully clip candy thermometer to side of pan.
- Cook over medium heat, stirring frequently, until thermometer registers 230 degree F, thread stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching thread stage should take 4 to 5 minutes. Stir in the unsweetened chocolate. Continue cooking over medium heat, stirring frequently, until thermometer registers 290 degree F, soft-crack stage. Reaching soft-crack stage should take about 15 minutes more. Watch carefully after candy mixture reaches 280 degree F.
- Remove pan from heat; remove thermometer. Pour mixture into the prepared pan. Let stand 2 to 3 minutes or until surface is firm. Sprinkle with chocolate pieces; let stand 1 to 2 minutes. When softened, spread pieces evenly over mixture. Chill for 30 minutes or until firm. Lift candy out of pan; break candy into pieces. Store tightly covered. Makes about 48 pieces or 1-1/3 pounds.
FOOLPROOF HOMEMADE TOFFEE RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.9/5 (55)Total Time 1 hr 35 minsServings 20Calories 337 per serving
- 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.)
- In a heavy-bottom 4-quart saucepan on medium-low heat, add the butter, sugar and salt. Cook, stirring, until the butter is melted. Clip a candy thermometer to the side of the pot, if using.
- Increase heat to medium, and bring the mixture to a steady boil. Stir only occasionally (not constantly) and avoid scraping down the sides of the pan. Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed - turn it down if the toffee is boiling or cooking too fast so it doesn't burn.
- Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.
CHOCOLATE TOFFEE BARS RECIPE - AVERIE COOKS
From averiecooks.com
4.5/5 (2)Total Time 1 hrCategory Bars & BlondiesCalories 234 per serving
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or handheld electric mixer), add the butter, sugars, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl.
- Add the egg, almond extract (reduce to 1 teaspoon if you’re sensitive to almond flavoring), salt, and beat on medium-high speed until combined, about 1 minute. Stop and scrape down the sides of the bowl.
4 INGREDIENT TOFFEE CRUNCH RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
5/5 (1)Total Time 2 hrs 30 minsCategory DessertCalories 205 per serving
- Combine 2⅓ cup sugar, 1/4 cup plus 2 Tbsp water, 2 Tbsp corn syrup and 2 cups butter in a heavy 3-quart saucepan. Cook over medium heat, stirring with a wooden spoon until the butter is completely melted.
- Reduce heat to medium-low. Cook for another 25-40 minutes until thermometer reaches 300F or ‘hard crack’ stage. To test if it’s at ‘hard crack’ stage, drop a small amount of caramel into cold water, if it forms hard brittle strands, it’s done.
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