Buttercrunch Toffee

 

 

 

Buttercrunch Toffee

Adapted from David Lebovitz’s “The Perfect Scoop”
Makes 2 cups

• 1 cup almonds, pecans or hazelnuts
• 1 tablespoon water
• 4 tablespoons butter, cut into small pieces
• 1/2 cup granulated sugar
• 2 tablespoons packed light or dark brown sugar
• 1/8 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips or 3 ounces bittersweet or semisweet chocolate, chopped

1. To Prep the Almonds: Spread the almonds on a baking sheet, and bake them at 350 degrees F for 10 to 12 minutes, stirring them halfway through so they toast evenly. Let them cool, and chop them finely.
2. Set aside half of the chopped nuts. Place the other half on an ungreased baking sheet, and gather the nuts into an 8-inch circle. Set aside.
3. In a small saucepan fitted with a candy thermometer, combine the water, butter, granulated sugar and brown sugar over medium heat. (Don’t overstir!) Cook the mixture until it reaches 300 degrees F. Remove the pan from the heat, and stir in the baking soda and vanilla until just combined.
4. Pour the mixture onto your circle of almonds.
5. Sprinkle chocolate chips over the toffee, and set aside for 2 minutes while the chocolate melts. Using a spatula, spread the chocolate over the toffee.
6. Scatter the remaining half of your almonds over the chocolate. Let the toffee cool completely.