Zutaten für Double Almond Crunch Toffee
- 2 cups whole almonds
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- Light Corn Syrup
- ¼ cup water
- Chocolate Chips
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Zubereitung von Double Almond Crunch Toffee
- Preheat oven to 300°F (150°C). Spread 1 cup of whole almonds on a baking sheet.
- Roast almonds for 10-12 minutes, or until lightly browned and fragrant. Let cool completely.
- While almonds roast, melt butter in a 2-quart saucepan over low heat.
- Add sugar, corn syrup, and water to the melted butter. Stir until the sugar dissolves.
- Clip a candy thermometer to the side of the pan. Cook over medium heat, stirring occasionally, until the mixture reaches 280°F (138°C) – the hard-crack stage. This will take about 10-15 minutes. Watch carefully!
- Remove from heat and immediately stir in 1 cup of the coarse chopped almonds.
- Quickly pour the toffee mixture into an ungreased 9x13 inch baking pan. Spread evenly.
- Let the toffee cool completely at room temperature (at least 1 hour).
- Once completely cooled, spread melted chocolate chips evenly over the toffee.
- Sprinkle the remaining roasted almonds over the melted chocolate.
- Carefully flip the toffee onto a sheet of wax paper. Spread any remaining chocolate on the bottom.
- Let the chocolate set completely before breaking into pieces.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
156g
Fat
78g
Carbs
15g
