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    You are in: Home / Recipes / Buttercrunch Toffee Recipe
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    Buttercrunch Toffee

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    *Alia*'s Note:

    A tasty and crunchy candy.

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    Ingredients:

    Yield:

    pound

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 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. 3
      Once the nuts have cooled to room temperature, place in a food processor and pulse the almonds until they are finely chopped.
    4. 4
      Sprinkle half of the nuts in an 8 inch by 10 inch rectangle on a buttered or oiled baking sheet. Set aside.
    5. 5
      In a medium-sized, heavy saucepan combine the brown sugar, water and butter. Have the baking soda and vanilla extract ready.
    6. 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. 7
      Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F.
    8. 8
      Add the baking soda and vanilla extract and stir to combine.
    9. 9
      Immediately pour this mixture evenly over the nuts on your baking sheet.
    10. 10
      Place the chopped chocolate over the hot toffee.
    11. 11
      After a few minutes the chocolate will be soft enough to spread with a spatula in an even layer over the toffee.
    12. 12
      Sprinkle the remaining chopped almonds over the melted chocolate.
    13. 13
      Cool completely and then cut into desired shapes using a sharp knife.
    14. 14
      Store in an airtight container, at room temperature, for 7 - 10 days.

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    Nutritional Facts for Buttercrunch Toffee

    Serving Size: 1 (781 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3778.3
     
    Calories from Fat 2467
    65%
    Total Fat 274.2 g
    421%
    Saturated Fat 120.4 g
    602%
    Cholesterol 244.0 mg
    81%
    Sodium 478.0 mg
    19%
    Total Carbohydrate 355.3 g
    118%
    Dietary Fiber 49.9 g
    199%
    Sugars 275.5 g
    1102%
    Protein 62.0 g
    124%

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