Toffee Almond Crunch

Recipe by SharleneW
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 28
UNITS: US

INGREDIENTS

Nutrition
  • 1 34
    cups sugar
  • 14
    cup water
  • 1
    cup butter, cut into pieces
  • 2
    cups blanched slivered almonds, lightly toasted and finely chopped
  • 2
    ounces unsweetened chocolate, chopped
  • 2
    ounces semisweet chocolate, chopped
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DIRECTIONS

  • Lightly grease 15-1/2 x 10 1/2-inch jelly-roll pan.
  • In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling.
  • Stir in butter.
  • Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300° to 310° (hard crack stage), about 20 minutes.
  • (Once temperature reaches 220° things move quickly, so watch very carefully!) Remove from heat.
  • Reserving 1/3 cup almonds, stir remaining 1 2/3 cups almonds into hot syrup.
  • Immediately pour hot mixture into prepared pan; working quickly, with two forks, spread mixture evenly.
  • Cool candy completely in pan on wire rack.
  • Meanwhile, in heave 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth.
  • Remove from heat; cool slightly.
  • Lift out candy, in one piece, and place on cutting board.
  • With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 cup almonds, gently pressing them into chocolate.
  • Let stand until chocolate has set, about 1 hour.
  • Use sharp knife to help break hardened candy into pieces.
  • Layer between waxed paper in an airtight container.
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