Popular
Easy Buttercrunch Toffee Recipe
Details
- Time
- 23 minutes
- Yields
- 2 lb (1 kg) candy
Crunchy and nutty, this Buttercrunch Toffee looks fancy but is easy to make. Find a pretty tin and gift this treat to your favourite person.
Ingredients & Directions
- Prep Time
- 10 minutes
- COOK TIME
- 10 minutes
- Cool Time
- 3 minutes
- Chill Time
- 2 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 cupbutter (250 mL)
-
1 cupgranulated sugar (250 mL)
-
1/4 cupwater (50 mL)
-
2 tbspscorn syrup (30 mL)
-
1 1/2 cupstoasted unblanched almonds, coarsely chopped and divided (375 mL)
-
1/4 tspbaking soda (1 mL)
-
2 cups
Directions
Equipment Needed
Stovetop
Saucepan
Measuring Cups
Candy Thermometer
13x9-inch (33x23 cm) Baking Pan
Parchment Paper
1
Melt the butter in a large, heavy saucepan set over medium. Stir in the sugar, water and corn syrup. Bring to a boil, stirring constantly.
2
Continue to cook, without stirring, for 10 minutes or until the toffee reaches 300°F (150°C) on a candy thermometer (the hard crack stage) and is amber in colour. (If the toffee bubbles up, adjust the temperature as needed.)
3
Meanwhile, measure out 1/4 cup (50 mL) of the almonds and chop finely for the garnish; set aside. Line a 13 x 9-inch (3 L) baking pan with parchment paper.
Tip
Toast the almonds on a baking sheet in a 350°F (180°C) oven for 12 to 15 minutes.
4
Remove the toffee from the heat; immediately stir in the baking soda and coarsely chopped almonds. Quickly pour the mixture into the prepared pan. Spread the toffee out as evenly as possible.
5
Scatter the chocolate chips evenly over the hot toffee mixture. Let stand for 3 minutes; spread evenly with a spatula. Sprinkle the finely chopped almonds evenly over the chocolate. Chill for 2 hours or until set. Break the candy into pieces and store in an airtight container for up to 2 weeks.
Tip
When the toffee reaches the hard crack stage, a small amount dropped into cold water should form hard, brittle threads that break once cool.
Sprinkle a little coarse sea salt over the chocolate along with the finely chopped almonds for a sweet and salty treat.
