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In the Kitchen on The Weekend: Chocolate Toffee Crunch Candy - WCAX.COM Local Vermont News, Weather and Sports-

In the Kitchen on The Weekend: Chocolate Toffee Crunch Candy

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BURLINGTON, Vt. -

Chocolate Toffee Crunch Candy:

1 1/4 cups almonds, finely chopped
2 sticks unsalted butter
1 cup brown sugar, packed
3/4 cup white sugar
1 tablespoon vanilla extract
1/4 teaspoon salt.
2 1/2- 3 cups chocolate chips
Optional: Salt for sprinkling on final product

1) Line a cookie sheet with parchment paper or silpat.

2) Sprinkle almonds evenly over the liner, leaving about 1" on the edges.

3) In a saucepan, add butter, brown sugar, white sugar, vanilla extract and salt. Place candy thermometer on side of pan. Turn heat onto medium, and stir the mixture occasionally, until the temperature reaches 300 degrees. Be careful not to get the mixture on your skin, as it will burn.

4) Remove the candy thermometer. Using a spatula, spread the hot toffee mixture over the crushed almonds, creating a thin layer.

5) Sprinkle chocolate chips on top of the toffee mixture. You can adjust the amount of chocolate chips, depending on how thick you want your chocolate layer to be.

6) Place pan in a lukewarm oven, allowing chocolate chips to melt.

7) After a few minutes, remove the pan and use a spatula to spread the chocolate evenly over the toffee. If desired, you can sprinkle a bit of salt on top of the chocolate.

8) Allow the chocolate toffee candy to completely cool. Then use your hands to break the candy up into pieces.

9) Enjoy!

Notes: This stores well in a covered container

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