Best Buttercrunch Toffee Recipes

BUTTERCRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1-1/2 teaspoons butter. Sprinkle 1 cup pecans into prepared pan; set aside., In a small heavy saucepan, combine the brown sugar, water and the remaining butter. Bring to a boil over medium heat, stirring constantly. Cook without stirring until a candy thermometer reads 290° (soft-crack stage). Remove from the heat; stir in vanilla and baking soda. Pour into prepared pan (do not scrape sides of saucepan). , Sprinkle with chocolate; spread with a knife when melted. Sprinkle with the remaining pecans. Let stand until set, about 1 hour. Break into pieces.

MAHOGANY BUTTERCRUNCH TOFFEE

Steps:

• Preheat oven to 350 degrees F.
• Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
• Watch carefully, they go from getting hot to dark brown in just a few seconds!
• Cool to room temperature.
• In a food processor pulse the almonds until they are finely chopped.
• Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
• Set aside.
• In a medium, heavy saucepan combine the brown sugar, water and butter.
• Have your baking soda and vanilla extract ready.
• Over medium heat bring the sugar mixture to boil.
• Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage).
• Immediately remove the saucepan from the heat as the temperature will rapidly rise.
• Immediately add the baking soda and vanilla extract.
• Pour this mixture over the nuts on your baking sheet.
• Quickly scatter the chocolate over the hot toffee.
• Press lightly so it starts melting.
• After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.
• Spread the remaining chopped almonds over the melted chocolate.
• Cool completely and break into irregular pieces using a sharp knife.
• Store in an airtight container at room temperature for about one month.
• Makes one pound.
• Can be doubled.

CHOCOLATE-ALMOND BUTTERCRUNCH TOFFEE

Steps:

• 1. Line a baking sheet with parchment or a silicone baking mat. 2. Sprinkle half the nuts into a rectangle about 8' x 10" on the baking sheet. 3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy. 4. Immediately remove from heat and stir in the baking soda and vanilla. 5. Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don't overwork it.) 6. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer. 7. Sprinkle the remaining nuts over the chocolate and gently press them in with your hands. 8. Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.

BUTTERCRUNCH TOFFEE

Steps:

• In a saucepan melt butter over low heat. Add sugar and lecithin and stir constantly with a wooden spoon over medium heat. When mixture comes to a boil, add the corn syrup and continue stirring constantly to prevent burning until temperature reaches 300 degrees F on a candy thermometer.
• After mixture reaches 300 degrees F, remove from heat and add salt and chopped almonds, if using, and mixing gently. Pour into a well buttered shallow pan. Depth of toffee should be approximately 1/4-inch.
• Before toffee sets, score with a knife into uniform pieces. Toffee should be stored in an airtight container.

BUTTERCRUNCH TOFFEE

Steps:

• Using half of the chopped almonds, form an 8-inch (20-cm) circle in an even layer on an ungreased baking sheet.
• Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready.
• Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300°F (150°C), remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don't overstir.
• Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet. Using as little movement as possible, spread the toffee to cover the circle.
• Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely, until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.
• Chop the Buttercrunch Toffee into coarse chunks, then fold the pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.
• Feel free to substitute toasted hazelnuts or pecans for the almonds. I also like to fleck a few grains of coarse salt over the chocolate before adding the nuts. You can substitute milk chocolate for the dark chocolate if you wish.
• Buttercrunch Toffee can be stored in an airtight container for up to 2 weeks in the freezer or at room temperature.

BUTTERCRUNCH TOFFEE SHORTBREAD

Steps:

• Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
• Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
• Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
• Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
• Bake for 1 hour, then score into bars while hot.
• Let cool, then cut completely.