Buttercrunch Almond Toffee


The two most important things I learned when making candy: Timing & Temperate! They will make or break (literally) your candy! Its important to follow directions, but even more important to trust your gut- know if its boiling too rapidly, or just enough. Be mindful of good candy smell and burned candy smell! All in all, I must say I am very satisfied with these little crunchy delicacies!!

Note: Using a candy thermometer will make life so much easier for you. I purchased mine on Amazon.com and it was only 10 dollars! But you can try target, wal mart, or bed bath & beyond.

Butter crunch Toffee:

2 cups (170 grams) blanched sliced or slivered almonds
1 1/4 cups (270 grams) firmly packed light brown sugar
2 tablespoons water
1/2 cup (113 grams) unsalted butter, cut into pieces
1 tablespoon light corn syrup (golden syrup)
1 teaspoon (4 grams) pure vanilla extract
1/4 teaspoon baking soda
6 ounces (170 grams) bittersweet or semisweet chocolate,coarsely chopped


I crushed my almonds in a coffee grinder and toasted them in the pan for about 6 minutes.


Preheat oven to 350 degrees F (177 degrees C). 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 cooling.

In a medium-sized, heavy bottomed saucepan (10 cup) (2.4 liter) 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 (140 degrees C) (soft-crack stage) on a candy thermometer.

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Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F (145 degrees C). Add the baking soda and vanilla extract and stir to combine.
Immediately pour this mixture evenly over the nuts on your baking sheet.

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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.

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Sprinkle the remaining chopped almonds over the melted chocolate.

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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 about one pound (450 grams).

And Enjoy!


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