Toffee Almond CrunchFrom fizzle3nat 8 years ago
- 1 3/4 c. sugar shopping list
- 1/3 c. light corn syrup shopping list
- 1/4 c. water shopping list
- 1 c. butter (2 sticks), cut into pieces shopping list
- 2 c. blanched slivered almonds (8 oz.), lightly toasted and finely chopped (I've used whole un-blanched almonds with success) shopping list
- 2 squares (2 oz.) unsweetened chocolate, chopped shopping list
- 2 squares (2 oz.) semisweet chocolate, chopped (or 1/3 c. semisweet chocolate chips) shopping list
- 1 tsp. vegetable shortening shopping list
How to make it
- ***Cook time includes chilling time.***
- Lightly grease 15 1/2" by 10 1/2" 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 degrees F (hard-crack stage), about 20 minutes. (Once temperature reaches 220 degrees F, it will rise quickly, so watch carefully.) Remove from heat.
- Reserve 1/3 c. almonds. Stir remaining 1 2/3 c. almonds into hot syrup. Immediately pour hot mixture into prepared jelly-roll pan; working quickly, with two forks, spread mixture evenly. Cool candy completely in pan on wire rack.
- Meanwhile, in heavy 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 c. 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 airtight container. Store in refrigerator up to 1 month.
People Who Like This Dish 8
The Cookfizzle3nat Waterville, WA
The Rating8 people
Yet another almost blessed confection. Thanks again, nat! 5 5 5 5
Lorrainelacrenshaw in Horsham loved it
Hi, guess we are both lovers of toffee. I have posted two recipes and made another style over the weekend which I will post this week. This is addictive stuff and low in calories. Best. JJthegoldminer in Sacramento loved it
One of my all-time favorite candies - these are just too good to pass by. Thanks for sharing your recipe...Krumkrumkake in Chicago Suburbs loved it
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