Chocolate-Almond Buttercrunch Toffee
User Reviews
0
0 reviews
Unrated
-
Course
Others
Chocolate-Almond Buttercrunch Toffee
Report
Adapted from The Perfect ScoopBe sure to read the recipe completely through before starting so you know all the steps. And keep an eye on the toffee while it’s cooking. The temperature will climb fairly rapidly as it gets close to reaching the right temperature.
Share:
Ingredients
- 2 cups (8 ounces, 225 g) toasted almonds chopped between 'fine' and 'coarse', or hazelnuts
- 2 tablespoons water
- 1/2 cup butter cut into pieces, salted or unsalted
- a big pinch of salt
- 1 cup (200g) granulated sugar
- 1/4 cup (45g) light brown sugar packed
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 ounces (140g) bittersweet chocolate chopped, or 1 cup chocolate chips, or semisweet chocolate
- Optional Roasted cocoa nibs and fleur de sel or flaky sea salt
Instructions
- Form half the nuts into a rectangle about 8″ x 10″ (20 x 25 cm) on an ungreased baking sheet.
- In a medium, heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and white and brown sugars. Cook, stirring gently if necessary, until the thermometer reads 300ºF (150ºC) degrees. Have the vanilla and baking soda handy.
- Immediately remove from heat and stir in the baking soda and vanilla.
- Quickly pour the mixture over the nuts on the baking sheet. Using a small offset spatula, or similar utensil, spread the warm mixture over the nuts. (If you want to sprinkle some cocoa nibs or some flaky sea salt over the buttercrunch mixture, do it at this point.)
- Strew the chocolate chips or pieces over the top and let stand 2 minutes, then spread the chocolate in an even layer.
- Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.
- Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
