Buttercrunch Toffee

Name: Buttercrunch Toffee
Yield: makes 2 cups (400 g)
Ingredients: 1 cup (135 g) almonds, toasted (see page 13) and finely chopped; 1 tablespoon water; 4 tablespoons (60 g) butter, salted or unsalted, cut into pieces; 1/2 cup (100 g) granulated sugar; 2 tablespoons packed light or dark brown sugar; 1/8 teaspoon baking soda; 1/2 teaspoon vanilla extract; 1/2 cup (80 g) chocolate chips, or 3 ounces (85 g) bittersweet or semisweet chocolate, chopped

December 9, 2011

When I put this recipe on my web site, I wasn’t prepared for the onslaught of comments and accolades. It seems I’m not the only one out there who craves toffee—especially this buttery-crisp candy enrobed in dark chocolate and showered with lots of toasted almonds. It’s very good folded into ice cream, and although the recipe makes a bit more than you’ll need, I don’t think you’ll have any problem finding something to do with the rest.

Recipe notes

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