Almond Buttercrunch

2016-06-27
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This is Almond Buttercrunch aka Almond Roca or a pretty much toffee recipe. It’s very easy to make, you just have to make sure you have a candy thermometer. Overall very easy to make, In my attempt at it, I mixed Almonds and Pecans but i don’t think this was necessary so I would just stick with pure almonds or whatever nuts you desire. Also you can easily double the amount of chocolate if you want a nice healthy layer of chocolate.

Ingredients

  • 2 cups chopped or slivered almonds (and/or pecans)
  • 1 1/4 cups firmly packed brown sugar
  • 2 tablespoons water
  • 1/2 cup unsalted butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 2 cup chocolate chips

Method

Step 1

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.

Step 2

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 a cooling rack. Sprinkle half the chocolate over the nuts and put back into the warm oven for a few minutes until chocolates melt. Spread the chocolate using an offset spatula (or back of a spoon).

Step 3

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.

Step 4

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. Immediately remove the saucepan from the heat. Add the baking soda and vanilla extract and stir to combine.

Step 5

Immediately pour this mixture evenly over the nuts on your baking sheet. Then place the 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.

Step 6

Sprinkle the remaining chopped almonds over the melted chocolate. Place the pan in the refrigerator until chocolate is firm. Then cut the toffee into pieces using a sharp knife.

 

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