I made this for the Boxing Day open house but the forgot to put it out. You know why? Because I made it about an hour before people were supposed to show up and put it in the garage to cool. And forgot. It drives Colin a bit mad that I bite off more than I can chew. (See earlier post).
Too bad for the guests because it was really good!
Toffee Butter Crunch
adapted from my ancient copy of Better Homes and Gardens New Cook Book
1/2c coarsely chopped, toasted almonds
1c butter
1c sugar
1Tbsp corn syrup (you don't really "need" this, but it helps the sugar from crystalizing. Honey, Agave syrup or other "invert" sugar will work too. Chemistry, gotta love it!)
3 Tbsp water
3/4c chocolate, I used a mix of chopped semi sweet and bittersweet
1/2c finely chopped toasted almonds
Line a 13x9 baking pan with parchment paper, extding the paper over the sides. Sprinkle the coarse almonds over the bottom and set aside.
Butter sides of a heavy 2 qt saucepan. Add butter, sugars and water and bring to a boil.
Clip candy thermometer and cook (stir occasionally) over medium high heat to 290F, soft crack stage. Remove from heat and pour mixture into pan. Let sit about 5 minutes or until it starts to firm up. then sprinkle with the chocolate. Letstand 1 - 2 minutes to soften. Spread chocolate and the sprinkle with nuts. chill until firm.
Lift candy out of pan and break into pieces. Store tightly covered, should last a couple of weeks, if it makes it...
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