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06/29/2011 National Almond Butter Crunch Day Chocolate-Almond Buttercrunch Toffee

Source of Recipe

David Lebovitz


Recipe Introduction

In 1927 Almond Roca� butter crunch became the first candy in the world to be put in a sealed tin. The reasoning? If tins could keep coffee fresh they could do the same for butter crunch toffee. Because of this ensured freshness, the air-tight tins became a hit with troops overseas during World War II. It became so popular that an entire chapter was dedicated to the candy in the Official History of World War II. No wonder there is a day to celebrate this classic treat! Torani

List of Ingredients

HOME COOKIN�f 06/29/2011 National Almond Butter Crunch Day Chocolate-Almond Buttercrunch Toffee



Chocolate-Almond Buttercrunch Toffee


2 cups (8 ounces, 225 g) toasted almonds or hazelnuts, chopped between �efine�f and �ecoarse�f
2 tablespoons water
1/2 cup (1 stick, 115 g) salted or unsalted butter, cut into pieces
a nice, big pinch of salt
1 cup (200 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
5 ounces (140 g) bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips

. Lightly oil a baking sheet with an unflavored vegetable oil.

2. Sprinkle half the nuts into a rectangle about 8�� x 10�� (20 x 25 cm) on the baking sheet.

3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy.

4. Immediately remove from heat and stir in the baking soda and vanilla.



Recipe


5. Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don�ft overwork it.)

7. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer.

If using, sprinkle with a small handful of cocoa nibs and a flurry of fleur des sel. Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.

8. Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.