Buttercrunch Toffee

I scream, you scream, we all scream for…..toffee?

Mmmmm toooffeeee!  *in best Homer Simpson impersonation*

The idea to make toffee came to me while I was watching tv.  Have you seen that commercial for LegalZoom.com, where a lady says her mom made the best toffee and she decided to incorporate a toffee company?  See you can find inspiration anywhere even in a commercial on making your own legal documents online….weird.

As I sat there watching the commercial I suddenly was overcome with this incredible desire for toffee.  I hadn’t had toffee for years and I could have just run out to the store and picked up a Heath bar, but what fun would that be?   Besides I always thought that Heath Bars get a little too close to chipping a tooth.  I instead jumped on the Super Information Highway (How 90’s is that?) and found myself a good toffee recipe, on JoyofBaking.com.

Mmmm crunchy, buttery, nutty toffee a great treat that must be had by all!

First toast some nuts, because nuts should be toasted.  I am told frequently that I am a toasted nut.

Pre-heat oven at 350 degrees, spread plain raw almonds on a baking sheet and bake for 8 – 10 minutes or until golden and fragrant, set aside to cool.

Once the almonds have cooled , place them into a food processor and pulse until the almonds are finely chopped.

In an 8 x 10 buttered pan or baking sheet, sprinkle half of the chopped almonds and set the pan aside.

In a heavy pot combine the brown sugar, butter, corn syrup, and water.  Clip candy thermometer on the side of the pot making sure it does not touch the bottom of the pot.

Bring the sugar mixture to a boil and cook, stirring as little as possible with a wooden spoon.

Keep and eye on the thermometer and cook until the mixture reaches 285 degrees F (140 degrees C).  We still have a little bit to go.

Make sure you have the baking soda and vanilla on hand to stir in as soon as the mixture reaches 285 degrees.

When the sugar mixture reaches 285 degrees remove from heat and add the baking soda and vanilla.  It will bubble up a bit and become foamy.

Immediately pour evenly into prepared pan with chopped almonds.

Sprinkle chopped chocolate over hot toffee and wait a few minutes until it begins to melt.  Because chocolate melts on your toffee not in your hands.

Using and off-set spatula spread the chocolate evenly over the toffee.

Spreading chocolate is all about spreading the love…..the love of chocolate….everyone loves chocolate….except Obed…..he’s weird.

Sprinkle remaining chopped almonds over melted chocolate and let the toffee completely cool.  Then refrigerate for 30 minutes to allow it to completely set.

When ready you can use a sharp knife to to cut it into desired shaped or just break it using your hands.  I personally like to stay away from any uniformity and just break it into random pieces, because that is how I roll.  I am all about randomness and breaking stuff. 😀

The toffee was everything I could have asked for, it was buttery, had the perfect crunch without the risk of chipping a tooth, a hint of chocolate and the almonds just round it all out with their toasted nuttiness.  It literally tasted like a gourmet candy bar, soooo good!

I eventually had to get it out of the house and send it to Obed’s office because every time I walked by it I would eat a piece.  It was like I was superwoman and the toffee was my kryptonite.

Print Recipe

Buttercrunch Toffee (Joy of Baking)

• 2 cups (170 grams) sliced or slivered almonds, toasted
• 1 1/4 cups (270 grams) firmly packed light brown sugar
• 2 tablespoons water
• 1/2 cup (113 grams) unsalted butter
• 1 tablespoon light corn syrup
• 1 teaspoon (4 grams) pure vanilla extract
• 1/4 teaspoon baking soda
• 6 ounces (170 grams) bittersweet or semisweet chocolate, coarsely chopped

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.

Once the almonds have cooled, 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 inch by 10 inch buttered or oiled baking sheet. Set aside.

In a medium-sized, heavy saucepan combine the brown sugar, water, butter, and corn syrup. Have the baking soda and vanilla extract ready. Bring the sugar mixture to a boil and cook, stirring as little as possible with a wooden spoon, until the mixture reaches 285 degrees F (140 degrees C). Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F (145 degrees C). Add the baking soda and vanilla extract and stir to combine.

Immediately pour this mixture evenly over the nuts on your baking sheet. Then place the chopped chocolate over the hot toffee. After a few minutes the chocolate will be soft enough to spread with an offset spatula in an even layer over the toffee. Sprinkle the remaining chopped almonds over the melted chocolate.

Cool completely, refrigerate for 30 minutes and then cut into desired shapes using a sharp knife or break into pieces using hands.

You can store the toffee, in an airtight container at room temperature, for about 7-10 days.