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Butter-Crunch Toffee

Source of Recipe

Redbook magazine


Recipe Introduction

"Simply delicious (and deliciously simple), our Butter-Crunch Toffee is the perfect gift for anyone on your list."

Recipe Link: https://tinyurl.com/3vmwfddk

List of Ingredients

â—¦ 1 cup slivered almonds
â—¦ 1 cup unsalted butter
â—¦ 1 cup sugar
â—¦ 3 tablespoons water
â—¦ 1 tablespoon corn syrup (light or dark)
â—¦ ¼ teaspoon salt
â—¦ 6 ounces bittersweet or semisweet chocolate


Recipe

Line a 13 x 9 x 2-inch baking pan with foil, extending foil over ends of pan. Sprinkle ½ cup of the almonds in pan. Finely chop the remaining ½ cup almonds.

Butter sides of a heavy 2-quart saucepan. In saucepan, melt butter. Add sugar, water, corn syrup, and salt. Cook, stirring, over medium-high heat until mixture boils. Insert a candy thermometer. Reduce heat to medium and boil, stirring frequently, until candy thermometer registers 290° F (soft-crack stage). After mixture reaches 280° F, stir and watch carefully to prevent scorching. Remove saucepan from heat; remove thermometer and pour candy over almonds in pan.

Let stand 5 minutes; sprinkle with chocolate. Let stand until chocolate softens, about 2 minutes. Spread chocolate evenly over candy. Sprinkle with chopped almonds. Refrigerate candy until firm. Use foil to lift candy from pan; break into pieces.
Store tightly covered at room temperature.