National Almond Buttercrunch Day
This is pretty similar to the English Toffee that I made at the beginning of my project. Back then I didn’t have a candy thermometer and it turned out great. Since then, I’ve purchased a thermometer and I used it to make this buttercrunch toffee. While the candy tastes great, the texture is just not quite right. My guess is the temperature here (it’s HOT!) There’s not much humidity (but when is there ever in the desert?) Maybe my thermometer was to close to the bottom of the pan so I wasn’t getting an accurate read of the syrup. Whatever it was, it could have cooked this a little bit longer. Lesson learned – trust your judgment. If it looks too light to be toffee, then go ahead and cook a little bit longer.
Chocolate-Almond Buttercrunch Toffee
From David Lebovitz
2 cups toasted almonds, chopped between ‘fine’ and ‘coarse’
2 tablespoons water
1 stick unsalted butter, cut into pieces
1/8 teaspoon salt
1 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
- Lightly oil a baking sheet with an unflavored vegetable oil. Sprinkle half the nuts into a rectangle about 8″ x 10″ 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 degrees F.
- Immediately remove from heat and stir in the baking soda and vanilla.
- Quickly pour the mixture in an even layer over the nuts on the baking sheet.
- Sprinkle the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer with a spatula. Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.
- Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.