Buttery Almond Toffee Recipes

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:

• 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:

• 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.

Steps:

• Melt butter in a heavy 4 quart saucepan. Add sugar syrup and water.
• Cook mixture, stirring often to hard crack stage (300F on a candy thermometer and medium golden brown)
• Watch carefully after syrup reaches 230F - do not over cook - it will scorch! - do not under cook - it will not be brittle. Test in cold water - it will be of brittle texture.
• Quickly stir in the sliced toasted almonds. Turn out on large ungreased cookie sheet or jelly roll pan.
• Melt chocolate in double boiler over hot water.
• After candy sets, spread with melted chocolate.
• Sprinkle finely chopped almonds over soft chocolate.
• Chill entire candy; then break into sizable pieces.

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.