Tuesday, March 16, 2010

Buttercrunch Toffee

I have always wanted to make Toffee, but was always nervous that it would be too hard.   I finally got the courage to try it after seeing this recipe on The Noshery.  I am really glad that I tried it because it was really easy and the end result was tasty.  I will definitely make a couple of batches this holiday season - it would be a wonderful hostess gift!  I think that I will leave out the almonds on the bottom of the pan next time because they didn't really incorporate into the toffee.

Buttercrunch Toffee
Recipe from The Noshery

2 cups sliced almonds, toasted
1 1/4 cups brown sugar
2 Tablespoons water
1/2 cup butter
1 Tablespoon corn syrup
1 teaspoon vanilla
1/4 teaspoon baking soda
6 oz. chopped semi sweet chocolate

Place almonds in the food processor and pulse until finely chopped.  Sprinkle half on the bottom of a buttered 9x13 pan.  Set aside.

In a saucepan combine brown sugar, water, butter and corn syrup.  Bring to a boil and cook until it reaches 285 degrees on a candy thermometer.  Remove from heat and temperature will rise to 290 degrees.  Add baking soda and vanilla, stir to combine.  Immediately pour over almonds.  Sprinkle with chocolate and let sit until chocolate is soft.  Spread evenly over toffee.  Sprinkle almonds over chocolate and let cool.

Once cool break apart into desired shapes.

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