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Almond Buttercrunch

Source of Recipe


From "The International Chocolate Cookbook"






List of Ingredients



• 2-2/3 cups blanched or unblanched sliced almonds
  
• 1/4 cup light corn syrup
  
• 1 cup (2 sticks) unsalted butter, cut into chunks
  
• 1-3/4 cups granulated sugar
  
• 1/4 tsp salt
  
• 1-1/2 tsp vanilla extract
  
• 8 ounces semisweet or bittersweet chocolate, chopped finely
  
• 1-1/2 tsp solid white vegetable shortening
  






Instructions



1. Line a 10-1/2- x 15-inch jelly-roll pan or similar rimmed baking pan with aluminum foil. Generously butter and set aside. Spread the almonds in a separate baking pan and toast in a preheated 325º F oven 8 to 10 minutes, or until lightly browned. Remove the pan and turn off the oven. Set aside 2/3 cup of the almonds. Hold the remaining almonds in the warm oven with the door open.
   
   
2. In a 3-1/2- to 4-quart heavy saucepan or Dutch oven, stir together the corn syrup, butter, sugar and salt. Add 2-1/2 tablespoons hot tap water, stirring until blended. Heat over medium heat, stirring with a long-handled wooden spoon, until mixture comes to a boil. Cover and boil 2-1/2 minutes to allow steam to wash sugar crystals from the pan sides. Wash and dry wooden spoon.
   
   
3. Remove lid and cook about 6 minutes longer, stirring occasionally, until mixture thickens slightly and turns a light caramel color. Stir in the warm almonds and continue cooking, stirring occasionally, until mixture turns a rich, medium-dark caramel color, about 7 to 10 minutes longer.
   
   
4. Remove pan from the heat and continue stirring 30 seconds. Fold in the vanilla. Working quickly but carefully, turn out into prepared pan. Using a greased table knife or small spatula, spread mixture so it forms an even layer over pan bottom. Let stand on wire rack until toffee is firm and cool enough to touch.
   
   
5. Loosen toffee slab from foil. (If toffee sticks to foil, place pan briefly over a burner set on low to melt butter and remove.) Re-line pan with foil and place toffee smooth-side up in the pan. Let toffee cool completely. Using a kitchen mallet, crack toffee into bite-size pieces, being careful to leave pieces in place in the pan.
   
   
6. Place about three-fourths of the chopped chocolate into the top of a double boiler set over hot water. Stir until almost melted and remove from the heat. Add about half of the remaining chopped chocolate, stirring just until melted. Repeat. Dip a knife into the chocolate; if chocolate starts to harden and dull within about 1-1/2 minutes, it is tempered and cool enough to use.
   
   
7. Pour the tempered chocolate over the toffee, spreading with a small spatula. Sprinkle with the reserved toasted almonds and refrigerate 5 minutes to set the chocolate. Remove from refrigeration and let stand until completely set. Break apart with fingers and store in an airtight container.
   
   Makes about 2-1/2 pounds toffee.