Buttercrunch Toffee has a
lovely crunchy texture and smooth buttery caramel flavor. But what makes this toffee
recipe so unique is its coating of dark chocolate
and toasted almonds. If you have ever bought Buttercrunch Toffee you know
how expensive it can be so that is why we must make our own. I know that many approach candy making with trepidation as
the stories of failure abound. You can blame the problem on sugar
crystallization but there are a few precautions you can take to prevent this
happening in your kitchen.
First, do not make toffee on a humid day. Second, the equipment. It is
important to use
a heavy duty saucepan so the candy will not scorch under high temperatures. Be
sure to use
a wooden spoon to stir the syrup as the sugar crystals will not stick to wood as
easily as they will to metal. And most importantly buy
a good mercury candy thermometer with a metal clip so you can fasten it to the
side of the pan. When using a candy thermometer make sure the bulb of the
thermometer does not rest on the bottom of the pan as this can cause an
inaccurate
temperature reading. It is also important to read the temperature at
eye level and you may have to wipe the steam off the thermometer first in order
to read the numbers. If you think your candy thermometer may be inaccurate, you
can test its' accuracy by placing it
in a saucepan of boiling water. The temperature should read 212 degrees F (100
degrees C). If you find your thermometer is off by a degree or two, simply
adjust your recipe to take this into account. Another thing about candy
thermometers are that they are fragile so after each use place in hot water (not
cold) to dissolve the sugar coating. Never place a hot thermometer into cold
water as this can cause it to break. And be
sure to store your thermometer away from other kitchen utensils so it won't
get banged around. Lastly, cleaning the saucepan can be a problem. The best way
to remove all that hard caramelized sugar is to fill the saucepan with water and
bring it to a boil. Turn off the heat and let it sit until the sugar dissolves.
Before you begin making toffee make sure you are familiar with the recipe
and have all your ingredients measured and within easy reach. That means having
the baking soda and vanilla extract at your side so when the toffee reaches the soft
crack stage (285 degrees F) (140 degrees C) you can immediately stir these two
ingredients (vanilla adds flavor, baking soda aids browning and gives the toffee
a lighter texture) into the toffee. Also, to prevent
sugar crystallization, stir the boiling syrup as little as possible and, as I
stated above, use a wooden, not metal, spoon. Buttercrunch Toffee will keep for
about 7 to 10 days (it never lasts that long in my house) but be sure to store
it in an airtight container to prevent softening.
Preheat oven to 350 degrees F (177
degrees C). Place almonds on a baking sheet and bake them for 8-10 minutes, or
until golden brown and fragrant. Set aside to cool.
Once the nuts
have cooled to
room temperature, place in a food processor, fitted with a metal blade, and pulse
the almonds until they are finely chopped. Sprinkle half of the nuts in an 8
inch by 10 inch (20 cm x 25 cm) rectangle on a buttered or oiled baking sheet.
Set aside.
In a medium-sized, heavy
saucepan combine the brown sugar, water and butter. Have the baking
soda and vanilla extract ready. Bring the sugar mixture to
a boil and cook, stirring as little as possible, until the mixture reaches 285 degrees F (140
degrees C) (soft-crack stage) on a candy thermometer. Immediately remove the
saucepan from the heat as the temperature will continue to rise to 290 degrees F
(145 degrees C). Add the baking soda and vanilla extract and stir to
combine.
Immediately
pour
this mixture evenly over the nuts on your baking sheet. Then place the chopped chocolate
over the hot toffee. After a few minutes the chocolate will be soft enough
to spread with an offset spatula in an even layer over the toffee. Sprinkle
the remaining chopped almonds over the melted chocolate.
Cool completely and then
cut into desired shapes using a sharp knife.
You can
store the toffee, in an
airtight container at room temperature, for about 7-10 days.
Makes one
pound (454 grams).
Source:
Bernanbaum, Rose Levy. 'Rose's Christmas Cookies'. William Morrow and Company,
Inc. New York: 1990.
McGee, Harold. 'On Food and Cooking'. A
Fireside Book. New York: 1997.
Seibert Pappas, Lou. 'The Christmas Candy Book'.
Chronicle Books. San Francisco: 2002.
2 cups (170 grams)
sliced or slivered almonds, toasted
1 1/4 cups (270
grams) firmly packed light brown sugar
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