Toffee Almond Crunch Recipes

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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

TOFFEE ALMOND SANDIES



Toffee Almond Sandies image

These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! -Alice Kahnk, Kennard, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 12 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
1 cup confectioners' sugar
1 cup canola oil
2 large eggs
1 teaspoon almond extract
3-1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped almonds
1 package (8 ounces) milk chocolate English toffee bits
Additional sugar

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits. , Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned.

Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 42mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

ALMOND TOFFEE



Almond Toffee image

I love this almond toffee recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 1 pound.

Number Of Ingredients 6

1-1/2 teaspoons plus 2 cups butter, softened, divided
2 cups sugar
1/3 cup water
2 tablespoons light corn syrup
1 package (11-1/2 ounces) milk chocolate chips
1 cup finely chopped almonds, toasted

Steps:

  • Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.

Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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.

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