Almond Buttercrunch

By zhanghengshuo

24 Person

60 Minutes

167 Calories

Homemade almond buttercrunch candy is even better than the store-bought version! It's a rich toffee made with brown sugar and butter studded with toasted almonds. That is then dipped in chocolate and rolled in more nuts for a delicious homemade treat. If you enjoy Almond Roca, you'll love this recipe. Though the finished candy looks complicated, it's relatively easy, even if it's your first attempt at homemade toffee.

Ingredients

8 oz. chocolate, semi-sweet or candy coating
1 1/2 cups almonds, toasted, whole, coarsely chopped
1/4 tsp. salt
1 tsp. corn syrup, light
3/4 cup Brown sugar
4 oz. Butter

Method

01

Prepare a 4x8 loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt. Stir until the brown sugar dissolves.
02

Once the brown sugar melts, start your timer and cook the candy for exactly 6 minutes, stirring constantly with a wooden spoon. If you want to use a candy thermometer, stir and boil the toffee until it reaches 290℉.
03

After 6 minutes, pull the toffee pan from the heat and stir in 1/2 cup of the chopped toasted almonds. Scrape the toffee into the prepared loaf pan—it should be in a layer about 1/2-inch thick.
04

Let the toffee sit for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin bars about 1/2-inch wide by 2.5-inches long. These will look like small pieces, but once they are dipped in chocolate and rolled in nuts, they'll be substantially bigger.
05

After another 2 minutes, go over your cuts again as the toffee continues to harden. As you wait for your coffee to set, chop the remaining 1 cup of toasted almonds very finely.
06

Alternatively, put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl.
07

Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.
08

Melt the chocolate or candy coating. Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts.
09

Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts.
10

Refrigerate the tray for about 10 minutes to set the chocolate. Bring to room temperature, then serve and enjoy!

Related Tags

Chocolate Recipes

Snacks Recipes

Almond Buttercrunch

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 24 servings
Calorie 167 Kcal
Prep Time 45 Mins
Cook Time 15 Mins
Total Time 60 Mins

02 Ingredients

8 oz. chocolate, semi-sweet or candy coating

1 1/2 cups almonds, toasted, whole, coarsely chopped

1/4 tsp. salt

1 tsp. corn syrup, light

3/4 cup Brown sugar

4 oz. Butter

03 Method

Step 1

Prepare a 4x8 loaf pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. In a small saucepan over medium-high heat, melt the butter. Add the brown sugar, the corn syrup, and the salt. Stir until the brown sugar dissolves.

Step 2

Once the brown sugar melts, start your timer and cook the candy for exactly 6 minutes, stirring constantly with a wooden spoon. If you want to use a candy thermometer, stir and boil the toffee until it reaches 290℉.

Step 3

After 6 minutes, pull the toffee pan from the heat and stir in 1/2 cup of the chopped toasted almonds. Scrape the toffee into the prepared loaf pan—it should be in a layer about 1/2-inch thick.

Step 4

Let the toffee sit for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin bars about 1/2-inch wide by 2.5-inches long. These will look like small pieces, but once they are dipped in chocolate and rolled in nuts, they'll be substantially bigger.

Step 5

After another 2 minutes, go over your cuts again as the toffee continues to harden. As you wait for your coffee to set, chop the remaining 1 cup of toasted almonds very finely.

Step 6

Alternatively, put them in a food processor and pulse for several seconds until they are in very small pieces. Pour the finely chopped almonds into a shallow bowl.

Step 7

Once the toffee is completely cool and set, break it into pieces along the lines you made, and trim off any jagged edges with a knife.

Step 8

Melt the chocolate or candy coating. Dip each piece of almond buttercrunch in the melted chocolate, then place it in the bowl of nuts.

Step 9

Roll it around until it is coated with nuts on all sides. Take it out with a fork and place it on a baking sheet. Repeat until all the toffee pieces are coated with chocolate and nuts.

Step 10

Refrigerate the tray for about 10 minutes to set the chocolate. Bring to room temperature, then serve and enjoy!

04 Author