Chocolate Almond Buttercrunch Toffee

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Added May 1st, 09 by
FoodConnect.com Test Kitchen


  • Categories: Cookies & Candy
  • Servings: 20 change
  • Calories per serving: 208
  • Prep Time: 20 mins
  • Cook Time: 25 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 20810%
Fat 15g23%
Cholesterol 12mg4%
Sodium 19mg 1%
Carbohydrates 20g10%

More facts>>

FoodConnect Nutritionals

This recipe is from Yummy Magazine (August 2008)

Ingredients

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                    [method] => toasted, chopped between fine and coarse
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            [c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
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                    [title] => butter, unsalted
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                    [quantity] => 0.50
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                    [title_custom] => (1 stick) salted or unsalted butter
                    [componentid] => 0
                    [method] => cut into pieces
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                    [ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
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                    [title_custom] => a nice, big pinch of salt
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            [2253c621-b9d9-92e4-5191-45829d59b20d] => Array
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                    [title] => sugar, white, granulated
                    [ingredientid] => 32212
                    [ingredientuuid] => 2253c621-b9d9-92e4-5191-45829d59b20d
                    [quantity] => 1.00
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                    [title_custom] => granulated sugar
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            [f9638d1d-f4ae-f374-41e8-579d3a3532ac] => Array
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                    [ingredientuuid] => f9638d1d-f4ae-f374-41e8-579d3a3532ac
                    [quantity] => 0.25
                    [measure] => cup
                    [title_custom] => packed light brown sugar
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                    [title] => baking soda
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                    [measure] => teaspoon
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            [3ff6e74d-ec21-a234-2d94-23a13d39f4ff] => Array
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                    [title] => vanilla extract
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            [277bb153-1cc4-8124-1dbe-13dfcc0e1061] => Array
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                    [title] => baking chocolate, bar, bittersweet
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                    [ingredientuuid] => 277bb153-1cc4-8124-1dbe-13dfcc0e1061
                    [quantity] => 5.00
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                    [title_custom] => bittersweet or semisweet chocolate or 1 cup chocolate chips
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                    [method] => chopped
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                    [title] => seeds, cacao bean, rstd, intl
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  • 2 cups (8 ounces) almonds or hazelnuts toasted, chopped between fine and coarse
  • 2 tablespoons water
  • 1/2 cup (1 stick) salted or unsalted butter cut into pieces
  • a nice, big pinch of salt
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 tsp baking soda
  • 1 tsp vanilla extract
  • 5 ounces XOXOLAT bittersweet chocolate chopped
  • ground cocoa nibs and fleur de sel (optional)

Recipe Method

1. Lightly oil a baking sheet with unflavored vegetable oil. Sprinkle half the nuts into a rectangle about 8-by-10 inches on the baking sheet.

2. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars.

3. Cook, stirring as little as possible, until the thermometer reads 300 degrees Fahrenheit. Have the vanilla and baking soda handy. 4. Immediately remove the pan from heat and stir in the baking soda and vanilla. Quickly pour the mixture over the nuts on the baking sheet.

5. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don’t overwork it).

6. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer.

7. If using, sprinkle with a small handful of cocoa nibs and flurry of fleur des sel.

8. Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.

9. Cool completely and break into pieces to serve. Store in an airtight container for up to 10 days.

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