Almond Encrusted English Toffee Recipes

Steps:

• Chop the almonds until they are broken into chunks with a food processor or blender.
• Remove half and continue to grind the remaining portion into a coarse meal- Set both halves aside for later.
• Melt butter with salt on medium heat.
• Stir sugar in slowly.
• Continue cooking and stirring for approximately 15 minutes.
• At first, the sugar will sink to the bottom and not melt.
• Eventually, the sugar and butter will melt into each other into a pearly, puffy mixture (make sure your pan is large enough) and then will continue to darken from buttery yellow to tan.
• When it turns tan, stir in the chunks of almond and vanilla, darkening the mixture further.
• Continue stirring until the almonds are toasted- You will be able to tell by the scent- Be very careful at this point that the almonds do not begin to burn!
• The temperature should be about 280°/Hard crack stage and if butter starts to rise to the top, take mixture off the heat immediately.
• Stir it briskly once off the heat then pour into a 11x15 baking sheet that has been lined with aluminum foil or parchment paper.
• Cut 1/2 the chocolate up and melt over a double boiler and spread over the surface of the cooling toffee.
• Dust surface with 1/2 of the almond meal.
• Once cooled and hardened, melt the remaining chocolate, flip toffee out of the pan, and coat the bottom.
• Repeat dusting of almonds.
• Don't get all stressed if the toffee breaks-- it's supposed to be handy-size chunks.
• Refrigerate until hardened thoroughly and finish breaking into piece.
• Continue to refrigerate or freeze until ready to serve/given as gift/eaten!

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt remaining butter. Add sugar, slivered almonds, water and salt; cook and stir over medium heat until a candy thermometer reads 295° (approaching hard-crack stage). Remove from heat; stir in vanilla., Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour., In a microwave, melt 1 cup chocolate chips; spread over toffee. Refrigerate 45 minutes or until set. Invert onto an ungreased large baking sheet. Melt remaining chips; spread over toffee. Sprinkle with chopped almonds. Let stand 1 hour. Break into bite-size pieces. Store in an airtight container.

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.

Steps:

• Spread almonds evenly on a buttered 12 x 17-inch jelly roll pan. (I used a Silpat sheet and only buttered sides and that worked great).
• Mix sugar, butter and water in a large saucepan. Cook over high heat until tan (295°F at sea level). It needs to be past the point where the mixture begins to turn tan. It will be a foamy, thick, medium tan. Be sure to stir constantly with a wooden spoon.
• Pour over sliced almonds and spread as much as possible.
• Sprinkle chocolate pieces over immediately. Let melt a minute or two and then spread evenly with knife.
• When completely cool and chocolate is solid, break into pieces.