Almond Buttercrunch
Homemade almond buttercrunch candy is a rich, chocolate-dipped confection, superior to store-bought varieties.
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Instructions
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Line a 4x8-inch loaf pan with aluminum foil and spray it with nonstick cooking spray.
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In a small saucepan over medium-high heat, melt the butter, then stir in the brown sugar, corn syrup, and salt until the sugar dissolves.
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Cook the candy for 6 minutes, stirring constantly, or until it reaches 290 F (143 C) on a candy thermometer.
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Remove the pan from heat, stir in 1/2 cup chopped toasted almonds, then scrape the mixture into the prepared loaf pan to form a 1/2-inch layer.
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Let the toffee set for 3 minutes, then cut it into 1/2-inch wide by 2.5-inch long bars; recut after an additional 2 minutes as it hardens.
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While the toffee sets, finely chop the remaining 1 cup of toasted almonds and place them in a shallow bowl.
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Once the toffee is completely cool and set, break it into pieces along the lines and trim any jagged edges.
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Melt the chocolate or candy coating. Dip each toffee piece in the melted chocolate, then roll it in the finely chopped nuts until coated, placing each on a baking sheet.
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Refrigerate the tray for 10 minutes to set the chocolate, then bring to room temperature before serving.