Buttercrunch Toffee Recipe contributed by Matt Headland BUTTERCRUNCH TOFFEE INGREDIENTS 250g softened cubed butter 200g brown sugar ...
Buttercrunch Toffee Recipe contributed by Matt Headland
BUTTERCRUNCH TOFFEE INGREDIENTS
- 250g softened cubed butter
- 200g brown sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon baking soda
- 200g 70% chocolate
- 3 cups sliced and lightly toasted almonds
INSTRUCTIONS
- Cover a flat baking tray first with a layer of grease-proof baking paper then a layer of lightly oiled aluminum foil. Make sure layers are flat. Roughly chop the almonds and sprinkle about half of them on the foil (the toffee mixture will be poured onto this layer to form the base later)
- Combine baking soda and vanilla extract in small container and set aside for later.
- Add the butter and the brown sugar to a heavy bottomed saucepan over medium heat, stir gently while melting till thoroughly mixed.
- Suspend a sugar thermometer from the side of the pan into the mixture, increase heat to med-high and bring to a boil, stirring occasionally to ensure it is heating uniformly.
- Bring toffee to the hard crack stage 150° C. Remove from heat immediately and stir in the baking soda mix.
- Quickly pour toffee mixture out onto prepared layer of almonds. Allow to pour freely but don't scrape any that might still be on the bottom of the pan as this may be slightly granular when cooled.
- If necessary use a butter knife or spatula to smooth out evenly, the edges do not have to be perfectly even though as you will be breaking the finished toffee into bits later anyway! Allow toffee to cool and set completely.
- Roughly chop the chocolate and melt gently in a double boiler or in glass bowl suspended over boiling water.
- Detach toffee from foil, remove foil and place toffee back on baking paper.
- Pour chocolate over the cooled toffee and spread evenly, quickly sprinkle remaining almonds over the top while chocolate is still melted pressing down very gently with fingers to embed them a little further into the chocolate layer. Transfer the whole baking tray to the fridge to set (at least 1 hour).
Once set break toffee roughly into hand hold-able sized pieces (think 'finger food'). Can be stored in the fridge for a week or two in an airtight container.
