Buttery Almond Toffee Recipes

ALMOND TOFFEE

Steps:

• Line the bottom and sides of a 15x10x1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside., In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage)., Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers.

AUNT ROSE'S FANTASTIC BUTTER TOFFEE

Steps:

• Preheat oven to 350°. In a shallow baking pan, toast almonds until golden brown, 5-10 minutes, stirring occasionally. Cool. Pulse chocolate in a food processor until finely ground (do not overprocess); transfer to a bowl. Pulse almonds in food processor until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. pan. Sprinkle with 1 cup chocolate., In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally., Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate and almonds. Refrigerate until set; break into pieces.

BUTTER ALMOND TOFFEE

Steps:

• 1. Sprinkle half of the almonds and half of the chips on a buttered 9x13" pan.
• 2. Melt butter, add sugars and water; mix and bring to a boil, stirring constantly and cook to hard crack (300 degrees) stage. I always use a candy thermometer.
• 3. Remove from heat, stir in soda, working fast, pour over nuts and chips in pan, sprinkle other 1/2 of nuts and chips over the candy. Spread it out.
• 4. Cool and break into pieces. Keeps well in a covered dish in the refrigerator.

BUTTERY ALMOND TOFFEE

Steps:

• preheat over to 350. combine almonds, and 2 tbsp. butter on a baking sheet. bake at 350 for 8 minutes, stir and bake 2 minutes more. drain on paper towels.
• place 1 cup butter in a large microwave safe bowl, cover with plastic wrap and microwave on high for 1 minute. add sugar, 1/4 cup water, corn syrup, and salt. cover and microwave on high for 3 minutes. ( this step washes down sugar crystals from the side of the bowl ) uncover and stir gently, and microwave at high for 10 minutes or until golden.
• using oven mitts, remove bowl from microwave and stir in vanilla. pour candy mixture, without scraping sdes of the bowl, onto a greased baking sheet lined with parchment paper QUICKLY spread candy to a 1/4" thickness.
• sprinkle chocolate chips over the toffee, let stand one minute or untill chocolate begins to melt. spread chocolate evenly over the candy. sprinkle with chopped almonds, pressing gently with fingertips. cool completely. chill for one hour or until firm. break toffee into pieces, and store in and airtight container.
• NOTE: to make coffee toffee combine 1 1/2 tsp. instant espresso powder with 1/4 cup water when adding water as recipe direct. cook candy mixture in microwave on high as recipe directs above, microwaveing only 9 minutes at the end of step 2.