Skip to content

Christmas Gift Idea ~ Buttercrunch Toffee ~

December 22, 2011

Buttercrunch Toffee

Buttercrunch Toffee

There are only three more sleeps ’til Christmas!  Three.  That’s it.  Do you have your Christmas baking completed?  Or are you still running around trying to get everything to come together?  I’m ready.  I think I have my mother to blame or thank for that 🙂  She used to have everything so well organized and prepare well in advance and nothing was ever missed.

If you are still trying to cram some last minute goodies you’ll love this recipe.  It’s easy, quick and simple.  Are you familiar with toffee?  It’s a dentists nightmare 🙂  Yes, it is pure sugar folks!  Well, almost.  Buttercrunch toffee is seriously addictive.  It is similar to brittle in that you are to bring the sugar mixture to a soft crack stage when you are boiling it.  Unlike brittle with this buttercrunch toffee you sprinkle chocolate over the hot candy wait a few minutes then spread the chocolate over the candy and then sprinkle with nuts. It is so buttery and delicious but like I said it’s a dentists nightmare.  Make sure you brush your teeth.

You will need a candy thermometer for this recipe, you really can’t cut corners with this one.  When you are working with any candy you should have your ingredients all measured out before you begin and always read the directions before proceeding.

Buttercrunch Toffee

Ingredients

2 cups sliced or slivered almonds

1 1/4 cups firmly packed light brown sugar

2 tablespoons water

1/2 cup butter, cut into pieces

1 tablespoon light corn syrup (golden syrup)

1 teaspoon pure vanilla extract

1/4 teaspoon baking soda

6 ounces bittersweet or semisweet, coarsely chopped

To Prepare

Preheat oven to 350 degrees F.  Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant. Set aside to cool.

Once the nuts have cooled to room temperature, place in a food processor, fitted with a metal blade, and pulse the almonds until they are finely chopped. Sprinkle half of the nuts in an 8 by 10 inch (20 x 25 cm) rectangle on a buttered or oiled baking sheet. Place the baking sheet on a cooling rack.

In a medium-sized, heavy bottomed saucepan (10 cup) combine the brown sugar, water, butter, and corn syrup. Have the baking soda and vanilla extract ready. Bring the sugar mixture to a boil, stirring to dissolve the sugar. Then cover the pan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid after one minute. Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan, and cook, without stirring, until the mixture reaches 285 degrees F (soft-crack stage) on a candy thermometer. Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F.  Add the baking soda and vanilla extract and stir to combine.

Immediately pour this mixture evenly over the nuts on your baking sheet. Then place the chopped chocolate over the hot toffee. After a few minutes the chocolate will be soft enough to spread with an offset spatula (or back of a spoon) in an even layer over the toffee. Sprinkle the remaining chopped almonds over the melted chocolate. Place the pan in the refrigerator until chocolate is firm. Then cut the toffee into pieces using a sharp knife.

You can store the toffee, in an airtight container at room temperature, or in the refrigerator, for about 10 days.

Makes one pound. Preparation time 30 minutes.

From Joyofbaking.com

Buttercrunch Toffee

Buttercrunch Toffee

This buttercrunch toffee makes wonderful gifts which you can package in the same fashion as the peanut brittle.

From our kitchen to yours,
Sydney Jones

P.S.  Don’t forget to head over to Movita Beaucoup and cast your final votes today for the Gingerbread Lighthouse!

Advertisements
One Comment leave one →
  1. December 22, 2011 5:06 pm

    Sydney has pulled into the lead! She needs all of your votes…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: