Toffee Almond Crunch Recipe

Name: Toffee Almond Crunch
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1 cup granulated sugar; Light Corn Syrup; 1/4 cup water; 1/2 cup (1 stick) unsalted butter; Blanched Slivered Almonds; 6 ounces unsweetened chocolate; Semisweet Chocolate; Vegetable Shortening

Indulge in this irresistible Toffee Almond Crunch recipe, a delightful treat from a Good Housekeeping cookbook! This recipe is incredibly versatile – enjoy it with or without the rich, decadent chocolate coating. Crisp toffee, crunchy almonds, and a hint of sweetness make this the perfect homemade candy for any occasion. Easy to follow instructions and stunning results await!

Prep Time 15 mins

Cook Time 55 mins

Calories 199.8 kcal

Protein 5g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Toffee Almond Crunch

1 cup granulated sugar
Light Corn Syrup
1/4 cup water
1/2 cup (1 stick) unsalted butter
Blanched Slivered Almonds
6 ounces unsweetened chocolate
Semisweet Chocolate
Vegetable Shortening

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How to Make Toffee Almond Crunch

Lightly grease a 15 1/2 x 10 1/2-inch jelly-roll pan.
In a heavy 2-quart saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water.
Cook over medium heat, stirring occasionally, until the sugar dissolves and the syrup is bubbling.
Stir in 1/2 cup (1 stick) unsalted butter.
Insert a candy thermometer and continue cooking, stirring frequently, until the temperature reaches 300-310°F (150-154°C), about 20 minutes.
Remove from heat.
Reserve 1/3 cup of the almonds; stir the remaining 1 2/3 cups slivered almonds into the hot syrup.
Immediately pour the hot mixture into the prepared pan.
Working quickly, use two forks to spread the mixture evenly.
Let the candy cool completely in the pan on a wire rack.
Meanwhile, in a heavy 1-quart saucepan, melt 6 ounces unsweetened chocolate, 6 ounces semisweet chocolate, and 1/4 cup shortening over low heat, stirring until smooth.
Remove from heat and cool slightly.
Carefully lift the cooled candy from the pan in one piece and place it on a cutting board.
Use a narrow metal spatula to spread the warm chocolate evenly over the candy.
Sprinkle with the reserved 1/3 cup almonds, gently pressing them into the chocolate.
Let stand until the chocolate has set, about 1 hour.
Use a sharp knife to break the hardened candy into pieces.
Layer between waxed paper in an airtight container for storage.