Almond Toffee Brittle Recipes

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and 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:

• Line a baking sheet with waxed paper.
• Melt butter in a skillet over medium-high heat; add almonds, sugar, and syrup. Cook and stir the almonds until the mixture turns caramel in color, about 6 minutes.
• Spread the mixture onto the prepared baking sheet in a thin layer. Cool until the mixture hardens and break into pieces to serve.

Steps:

• Line two rimmed baking sheets with a nonstick baking mat. Spray baking mat and baking sheet with nonstick cooking spray; set aside.
• Melt butter in a large, heavy-bottomed saucepan. Add sugar, corn syrup, salt, vanilla, and 1 tablespoon water; stir to combine. Cook, stirring constantly, until mixture becomes amber in color, 3 to 4 minutes. Pour onto one of the prepared baking sheets and let set.
• Meanwhile, chop half of the almonds; set aside. Melt chocolate in a large, heat-proof bowl set over (but not touching) simmering water. Remove from heat.
• Remove toffee from baking sheet and chop. Add to bowl with melted chocolate along with chopped almonds; stir to combine. Evenly spread mixture onto second prepared baking sheet. Chop remaining almonds and any bits of salt remaining in can; sprinkle over brittle. Transfer to refrigerator and chill until set, about 1 hour and up to overnight.