Buttercrunch Toffee
Recipe: #28298
October 02, 2017
Categories: Christmas, Gluten-Free, No Eggs Vegetarian, Sugar, Chocolate, more
"A tasty and crunchy candy. Makes 1 pound"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (844.6 g)
- Calories 2953.8
- Total Fat - 147.5 g
- Saturated Fat - 73.9 g
- Cholesterol - 428.9 mg
- Sodium - 3750.6 mg
- Total Carbohydrate - 371.1 g
- Dietary Fiber - 8.8 g
- Sugars - 357.9 g
- Protein - 61.2 g
- Calcium - 104.4 mg
- Iron - 9.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant. Set aside to cool.
Step 3
Once the nuts have cooled to room temperature, place in a food processor and pulse the almonds until they are finely chopped.
Step 4
Sprinkle half of the nuts in an 8 inch by 10 inch rectangle on a buttered or oiled baking sheet. Set aside.
Step 5
In a medium-sized, heavy saucepan combine the brown sugar, water and butter. Have the baking soda and vanilla extract ready.
Step 6
Bring the sugar mixture to a boil and cook, stirring as little as possible, until the mixture reaches 285 degrees F (soft-crack stage) on a candy thermometer.
Step 7
Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F.
Step 8
Add the baking soda and vanilla extract and stir to combine.
Step 9
Immediately pour this mixture evenly over the nuts on your baking sheet.
Step 10
Place the chopped chocolate over the hot toffee.
Step 11
After a few minutes the chocolate will be soft enough to spread with a spatula in an even layer over the toffee.
Step 12
Sprinkle the remaining chopped almonds over the melted chocolate.
Step 13
Cool completely and then cut into desired shapes using a sharp knife.
Step 14
Store in an airtight container, at room temperature, for 7 - 10 days.
Tips
No special items needed.
0 Reviews
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