Almond Toffee Crunch Recipes

ALMOND TOFFEE CRUNCH

Steps:

• In a heavy 2-quart saucepan over medium heat, heat sugar, margarine or butter, corn syrup, vanilla extract, and 2 tablespoon water to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F or hard-crack stage (when small amount of mixture dropped into very cold water separates into threads that are hard but not brittle), about 20 minutes. Immediately pour mixture evenly onto ungreased large cookie sheet. Sprinkle with chocolate pieces (chocolate will melt). With knife or metal spatula, spread melted chocolate evenly over candy; sprinkle with almonds. Let candy cool and harden, about 1 hour; refrigerate 30 minutes if chocolate is not set. Break candy into small pieces to serve.

ALMOND BUTTERCRUNCH

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.

ALMOND TOFFEE

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.

ALMOND CRUNCH TOFFEE

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.

ALMOND TOFFEE CRUNCH

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.

TOFFEE ALMOND CRUNCH

Steps:

• Lightly grease 15-1/2 x 10 1/2-inch jelly-roll pan.
• In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling.
• Stir in butter.
• Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300° to 310° (hard crack stage), about 20 minutes.
• (Once temperature reaches 220° things move quickly, so watch very carefully!) Remove from heat.
• Reserving 1/3 cup almonds, stir remaining 1 2/3 cups almonds into hot syrup.
• Immediately pour hot mixture into prepared pan; working quickly, with two forks, spread mixture evenly.
• Cool candy completely in pan on wire rack.
• Meanwhile, in heave 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth.
• Remove from heat; cool slightly.
• Lift out candy, in one piece, and place on cutting board.
• With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 cup almonds, gently pressing them into chocolate.
• Let stand until chocolate has set, about 1 hour.
• Use sharp knife to help break hardened candy into pieces.
• Layer between waxed paper in an airtight container.