Mahogany Buttercrunch Toffee

  • Prep Time: 20 mins
  • Total Time: 30 mins
  • Serves: 16,Yield: 1lb
  • About This Recipe

    “A chocolate and nut soft toffee. The name does not do it justice, this confection will become a holiday tradition. Wrap large chunks in colored plastic wrap and tie with a ribbon for your gift baskets.”

    Ingredients

  • 2cupsblanched sliced almonds
  • 1 1/4 cupsfirmly packed light brown sugar
  • 2tablespoonswater
  • 1/2 cupunsalted butter
  • 1teaspoonpure vanilla extract
  • 1/4 teaspoonbaking soda
  • 6ouncessemisweet chocolate( coarsely chopped or chips)
  • Directions

  • Preheat oven to 350 degrees F.
  • Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
  • Watch carefully, they go from getting hot to dark brown in just a few seconds!
  • Cool to room temperature.
  • In a food processor pulse the almonds until they are finely chopped.
  • Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
  • Set aside.
  • In a medium, heavy saucepan combine the brown sugar, water and butter.
  • Have your baking soda and vanilla extract ready.
  • Over medium heat bring the sugar mixture to boil.
  • Stir occasionally to prevent burning until the mixture reaches 285 degrees F.(soft-crack stage).
  • Immediately remove the saucepan from the heat as the temperature will rapidly rise.
  • Immediately add the baking soda and vanilla extract.
  • Pour this mixture over the nuts on your baking sheet.
  • Quickly scatter the chocolate over the hot toffee.
  • Press lightly so it starts melting.
  • After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.
  • Spread the remaining chopped almonds over the melted chocolate.
  • Cool completely and break into irregular pieces using a sharp knife.
  • Store in an airtight container at room temperature for about one month.
  • Makes one pound.
  • Can be doubled.
  • Reviews

  • “Wow!!! how good this stuff is! I make it often and vary the nuts but it is always, always! good! and have been asked for it for Christmas this year!an excellent recipe!!!!one of my favourites for sure.di”

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