Mahogany Buttercrunch Toffee

Recipe by Steve_G
READY IN: 30mins
YIELD: 1 lb




  • Preheat oven to 350 degrees F.
  • Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
  • Watch carefully, they go from getting hot to dark brown in just a few seconds!
  • Cool to room temperature.
  • In a food processor pulse the almonds until they are finely chopped.
  • Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
  • Set aside.
  • In a medium, heavy saucepan combine the brown sugar, water and butter.
  • Have your baking soda and vanilla extract ready.
  • Over medium heat bring the sugar mixture to boil.
  • Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage).
  • Immediately remove the saucepan from the heat as the temperature will rapidly rise.
  • Immediately add the baking soda and vanilla extract.
  • Pour this mixture over the nuts on your baking sheet.
  • Quickly scatter the chocolate over the hot toffee.
  • Press lightly so it starts melting.
  • After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.
  • Spread the remaining chopped almonds over the melted chocolate.
  • Cool completely and break into irregular pieces using a sharp knife.
  • Store in an airtight container at room temperature for about one month.
  • Makes one pound.
  • Can be doubled.