ALMOND CRUNCH TOFFEE
This recipe has been my claim to fame since I was 14 years old. One bite and you won't be able to stop eating it!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2 pounds.
Number Of Ingredients 11
Steps:
- Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally. , Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes. , Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm. , In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm., Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.
Nutrition Facts :
ALMOND BUTTERCRUNCH
Steps:
- Gather the ingredients.
- Prepare a 4 x 8-inch loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt. Stir until the brown sugar dissolves.
- Once the brown sugar melts, start your timer and cook the candy for exactly 6 minutes, stirring constantly with a wooden spoon. If you want to use a candy thermometer , stir and boil the toffee until it reaches 290 F/143 C.
- After 6 minutes, pull the toffee pan from the heat and stir in 1/2 cup of the chopped toasted almonds. Scrape the toffee into the prepared loaf pan-it should be in a layer about 1/2-inch thick.
- Let the toffee set for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin bars about 1/2-inch wide x 2.5-inches long. These will look like small pieces, but once they are dipped in chocolate and rolled in nuts, they'll be substantially bigger. After another 2 minutes, go over your cuts again as the toffee continues to harden.
- As you wait for your toffee to set, chop the remaining 1 cup of toasted almonds very finely. Alternatively, put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl.
- Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.
- Melt the chocolate or candy coating. Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts. Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts.
- Refrigerate the tray for about 10 minutes to set the chocolate. Bring to room temperature, then serve and enjoy.
Nutrition Facts : Calories 153 kcal, Carbohydrate 14 g, Cholesterol 10 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 98 mg, Sugar 11 g, Fat 11 g, ServingSize 24 small bars (24 servings), UnsaturatedFat 0 g
ALMOND BUTTERCRUNCH TOFFEE
Provided by Bakepedia
Yield Makes 1 ¾ pounds
Number Of Ingredients 6
Steps:
- Cover a rimmed baking sheet with aluminum foil and smooth out any wrinkles. Use extra butter (or even just the butter wrappers) to coat the foil well.
- Place butter and sugar in a very heavy bottomed sauté pan. (We like to use a 10-inch cast-iron.) Begin melting butter over medium heat, stirring butter and sugar together very gently at this stage to encourage them to combine, but do not stir vigorously.
- Once the butter and sugar are combined and melted, attach a candy thermometer to the side of the pan and boil over medium-high heat. Occasionally draw a wooden spoon through the mixture to make sure it is heating evenly. When the mixture is approaching 250° F, combine the baking soda and vanilla in a small bowl and keep near the stove. Bring toffee to 305° F (hard crack stage). Immediately slide over to a cold burner, add soda/vanilla and quickly stir them in with a wooden spoon. Immediately pour mixture out onto prepared pan. Most, if not all, will come out of the pan. Do not scrape the pan bottom. The toffee should pool into a large oval shape. Use an offset spatula if necessary to create an even layer, about ¼-inch thick. Don't worry about uneven edges. Place pan on rack to cool completely.
- Melt the chocolate in microwave or top of double boiler. Have nuts ready to use in a bowl on your work surface. Loosen the toffee from the foil in one big piece and then just lay it back down (you are just un-attaching it from the foil). Pour half of the chocolate on top of the toffee and spread in an even layer with an offset spatula. Immediately sprinkle half of the almonds evenly over the wet chocolate, patting gently with your fingertips to help them adhere. Refrigerate until completely set. Flip toffee over on foil and repeat with chocolate and nuts on second side of toffee. Chill again. Once it is completely chilled you may break it up into slabs. Refrigerate in an airtight container until serving time, up to 1 week.
ALMOND BUTTERCRUNCH
Just break this candy into pieces and enjoy. Everyone who has tried it loves it and I hope you do too - HAPPY HOLIDAYS!
Provided by Angel
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 30
Number Of Ingredients 5
Steps:
- In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.
- Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 21.5 g, Cholesterol 14.6 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 32.7 mg, Sugar 20 g
ALMOND TOFFEE
I love this almond toffee recipe because it makes me look like an expert candy maker...it's so easy! This candy graces our table from Thanksgiving through the New Year. -Janice Sage, Garretson, South Dakota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 1 pound.
Number Of Ingredients 6
Steps:
- Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.
Nutrition Facts : Calories 98 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 54mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER ALMOND CRUNCH
Make and share this Butter Almond Crunch recipe from Food.com.
Provided by Karen From Colorado
Categories Candy
Time 30m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Combine almonds and coconut.
- Spread in a thin layer over bottom of a buttered 13 x 9-inch pan.
- Melt butter or margine in a saucepan.
- Stir in the rest of the ingredients.
- Cook, without stirring until mixture comes to soft crack stage, 290 degrees F.
- Remove from heat and pour in a thin stream evenly over almonds and coconut.
- Cool.
- Break into pieces.
- Store in an air-tight container.
Nutrition Facts : Calories 2698.9, Fat 144.9, SaturatedFat 76.8, Cholesterol 244, Sodium 1973.8, Carbohydrate 356.9, Fiber 10.5, Sugar 333, Protein 17.4
ALMOND TOFFEE CRUNCH
This recipe came from a book of wonderful recipes from a bunch of wonderful people. All of which are diagnosed with Scleroderma. It's called "Cooking Up a Storm for Scleroderma". I received it from my support group leader as a Christmas gift. Thank you, Annie!
Provided by Chef Mommydude
Categories Candy
Time 25m
Yield 15-20 pieces, 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Line a jelly roll pan or cookie sheet with aluminum foil. Spread saltine crackers over the pan (do not overlap). In a saucepan, melt butter. Add in brown sugar. Bring mixture to a rolling boil and boil for 3 minutes, stirring constantly. Pour on top of crackers, spread evenly. Put in oven for 5 minutes. Remove from oven and immediately pour chocolate chips evenly on top. Let chips stand for a few minutes until they are shiny and soft. With a spatula, spread chocolate to cover entire pan. Top with walnuts. Let cool, then refrigerate about 2 hours. Do not cut with a knife. Break into pieces and enjoy.
Nutrition Facts : Calories 536.5, Fat 37.6, SaturatedFat 18.6, Cholesterol 48.8, Sodium 271.9, Carbohydrate 53, Fiber 3.1, Sugar 40.1, Protein 4.5
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