Chocolate-Almond Buttercrunch Toffee
Original Recipe: http://www.mylifeasamrs.com/2010/12/chocolate-almond-buttercrunch-toffee.html
Ingredients:
Original Recipe: http://www.mylifeasamrs.com/2010/12/chocolate-almond-buttercrunch-toffee.html
Ingredients:
- 2 Cups (8 ounces, 225 g) Toasted Almonds or Hazelnuts (Chopped between ‘fine’ and ‘coarse’)
- 2 TBS Water
- 1/2 Cup (1 stick) Salted or Unsalted Butter - Cut into Pieces
- Big Pinch of Salt
- 1 Cup Granulated Sugar
- 1/4 Cup Packed Light Brown Sugar
- 1/4 tsp Baking Soda
- 1 tsp Vanilla Extract
- 5 ounces Bittersweet or Semisweet Chocolate- chopped, or 1 Cup Chocolate Chips
Directions:
- Lightly oil a baking sheet with an unflavored vegetable oil.
- Sprinkle half the nuts into a rectangle about 8″ x 10″ (20 x 25 cm) on the baking sheet.
- In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda ready to go.
- Immediately remove from heat and stir in the baking soda and vanilla.
- Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don’t overwork it.)
- Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer. Sprinkle the remaining pecans on top.
- Allow to cool completely, and then break into pieces! EASY AS THAT! :)
