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Almond Crunch Toffee Recipe

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This recipe is one of my favourite and it's too delicious.It would definately give it as a gift or a party time cusine also.

100% would make again

33 Servings
Prep: 30 min. Cook: 30 min. + chilling

1-1/2 teaspoons plus 1 cup butter, softened, divided
1 cup sugar
1/2 cup water
1/4 teaspoon salt
1 cup sliced almonds
1/2 teaspoon baking soda
8 ounces dark chocolate candy bars, chopped

Almond Crunch Toffee Recipe
1 cup chopped pecans, toasted
1/4 cup dry roasted peanuts, chopped
3 tablespoons chocolate-covered coffee beans, halved
4 ounces white baking chocolate, chopped
  • 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 the 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 295° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda. 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 at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring 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. Yield: about 2 pounds.


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