Almond Crunch Toffee
Total TimePrep: 30 min. Cook: 30 min. + chilling
Makesabout 2 pounds
- 1-1/2 teaspoons plus 1 cup butter, softened, divided
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon salt
- 1 cup sliced almonds
- 1/2 teaspoon baking soda
- 8 ounces dark chocolate candy bars, chopped
- 1 cup chopped pecans, toasted
- 1/4 cup dry roasted peanuts, chopped
- 3 tablespoons chocolate-covered coffee beans, halved
- 4 ounces white baking chocolate, chopped
- Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally.
- Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes.
- Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm.
- In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm.
- Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.
Editor's NoteWe recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Jan 1, 2010
My girlfriend gave this to me for Christmas and it's delicious! It was not too sweet or rich but just right. It's like a really good potato chip - you can't have just one. I'll be making some for myself later on and would definitely give it as a gift! Thanks!!