Buttercrunch Toffee

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 2 cups sliced almonds, toasted
• 1 1/4 cups light brown sugar, firmly packed
• 2 tablespoons water
• 1/2 cup unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon baking soda
• 6 ounces semisweet chocolate, coarsely chopped

Recipe

• 1 preheat oven to 350 degrees f.
• 2 place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant. set aside to cool.
• 3 once the nuts have cooled to room temperature, place in a food processor and pulse the almonds until they are finely chopped.
• 4 sprinkle half of the nuts in an 8 inch by 10 inch rectangle on a buttered or oiled baking sheet. set aside.
• 5 in a medium-sized, heavy saucepan combine the brown sugar, water and butter. have the baking soda and vanilla extract ready.
• 6 bring the sugar mixture to a boil and cook, stirring as little as possible, until the mixture reaches 285 degrees f (soft-crack stage) on a candy thermometer.
• 7 immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees f.
• 8 add the baking soda and vanilla extract and stir to combine.
• 9 immediately pour this mixture evenly over the nuts on your baking sheet.
• 10 place the chopped chocolate over the hot toffee.
• 11 after a few minutes the chocolate will be soft enough to spread with a spatula in an even layer over the toffee.
• 12 sprinkle the remaining chopped almonds over the melted chocolate.
• 13 cool completely and then cut into desired shapes using a sharp knife.
• 14 store in an airtight container, at room temperature, for 7 - 10 days.