The BEST Butter Crunch Toffee!!! Quick and easy. Perfect for any occasion.
Over the holidays, I indulged in some butter crunch toffee and since then I have not been able to get enough! After looking online for what I deemed to be the BEST recipe. I stumbled upon this one
This is my video demo of this recipe. I hope you all will make this! It is quick and simple. You just need to have all your ingredients ready.
Here is what you will need.
An 8x11 in. cake pan
A food processor
A candy thermometer
Ingredients:
Buttercrunch Toffee:
2 cups (170 grams) sliced or slivered almonds
1 1/4 cups (270 grams) firmly packed light brown sugar
2 tablespoons water
1/2 cup (113 grams) unsalted butter, cut into pieces
* I used 1 stick of butter, which came out to be 115 g
1 tablespoon light corn syrup (golden syrup)
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
Topping:
6 ounces (170 grams) bittersweet or semisweet chocolate
*I ended up using semisweet chocolate chips
Butter Toffee Pretzels | Simple dessert to snack on | Addictive treat
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Butter Toffee Recipe - Classic Homemade Candy - Step by Step - How to Cook Tutorial
Deliciously Irresistible Butter Toffee Recipe - Create Classic Homemade Candy - Step by Step - How to Cook Tutorial
Butter Toffee (Vol. 3 Cookbook) Recipe Download:
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Butter Toffee (Recipe is in our Vol.3 Cookbook)
2 CUPS WHOLE ALMONDS (ABOUT 10 OZ.)
11 OZ. MILK CHOCOLATE MORSELS
2 STICKS BUTTER
1 CUP SUGAR
3 TBSP. COLD WATER
Spread almonds on a pan and toast at 350 degrees F
for about 10 minutes, shaking after the first 5 minutes.
After 10 minutes, remove from the oven and let cool.
Put chocolate morsels in a food processor or hand pull
chopper and chop fine (but not into powder).
Chop cooled nuts as well. Sprinkle 1 cup nuts over the
bottom of a greased (with butter) 15 x 10 x 1 jelly roll
pan. Sprinkle 1 cup of chopped chocolate over nuts.
In a saucepan, combine butter, sugar, and water, then
cook over medium heat, stirring occasionally until
mixture reaches 290 degrees F (the soft crack stage).
Quickly pour mixture over nuts and
chocolate. Sprinkle remaining nuts and chocolate on
top. Chill then break into pieces and enjoy!
CAUTION: Candy is hot - use a spatula to spread and
do not touch until cooled.
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How To Make Old Fashioned English Toffee
This English Toffee recipe is perfect for the holidays or anytime you are hungry for something sweet. Taste very similar to a Heath bar. Very easy to make and well worth taking the time to do it. The perfect DIY Edible Gift Make sure to use real butter!
Old Fashioned English Toffee
1 cup butter, unsalted
1 cup sugar
2 tablespoons water
1/4 teaspoon salt
1-1/2 cups semi-sweet chocolate chips
1/2 to 1 cup of walnuts, finely chopped (optional)
1. Line a 9 by 9 baking dish with heavy aluminum foil. Set aside.
2. In a 3-quart heavy bottom sauce pan, over medium-heat, melt butter. Add sugar & salt. Bring to a boil. Continue to stir until candy thermometer reaches 305 degrees F.
2. Remove from heat and immediately pour into prepared pan. Let cool.
3. Melt chocolate in double-boiler. Generously spread chocolate over cooled toffee. Sprinkle finely chopped walnut over chocolate. Let cool completely.
4. Break into bite-size pieces. Store in air-tight container.
Thank you for watching!
Professional Baker Teaches You How To Make TOFFEE!
Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!
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Ingredients
1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt
Directions
1. Line a baking tray with parchment paper and set aside.
2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
4. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert – now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes – this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
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Buttercrunch Toffee Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Buttercrunch Toffee. This is the perfect confection - finely chopped toasted almonds, lots of dark chocolate, and buttery smooth, crunchy toffee. It is so addictive.
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