How To make Almond Buttercrunch Candy
Ingredients
1
cup
almonds, slivered, blanched
1/2
cup
butter
1/2
cup
sugar
1
tablespoon
corn syrup, light
Directions:
Line bottom and sides of 8 or 9 inch cake pan with foil. butter heavily.
Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes.
Quickly spread candy in prepared pan. Cool until firm. Remove candy from pan by lifting edges of foil. Break into pieces, if desired.
Makes about 3/4 lb.
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You can make this toffee 3 ways - flat, thick or individual rods!
TOFFEE RECIPE
1 C butter
1 C sugar
2 Tbsp Cornsyrup
1 C sliced almonds
1 C chocolate
(extra almonds finely chopped for the topping)
Bring the butter and sugar to a boil and boil until it reaches hard crack stage - 300 degrees - adjusting for your altitude
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ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
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How It's Made: Almond Butter Crunch
Ever wondered how we make our delicious almond butter crunch at Lake Champlain Chocolates? We'll describe it for you in this slideshow, or you can come on our factory tour and see it for yourself:
Old English Toffee - Oma’s Best Recipes - Easy Step-by-Step Instructions
Oma teaches you how to make Old English Toffee. This is a generations old recipe passed down from the family. While most Toffee can be questionable, Oma’s secret to tempering the Toffee as she cooks it ensures that you will get the best toffee you’ve ever tasted. The recipe was passed down from her aunt almost 60 years ago which was passed down from her mother, who was English. Best guess is that the recipe comes from the 1880s. Oma, Helen Widener at the age of ? has been cooking since she was a farm girl in Arkansas. She is also a gourmet cook that trained in France and many other places and is the author of the Irving Centennial Cookbook and Family Histories. I have tried to speed up the video in a couple of places but at the risk of important information being omitted, most of the video happens in real time. Enjoy the video and let me know the results of your Old English Toffee.
For all of those that wanted a typed out recipe...here you go!!
English Toffee
1 cup pure cane sugar
1 cup best grade fresh butter(227 grams)
1 cup - Almonds, sliced, toasted and crushed ime
1 cup - Chocolate Chips (Semi-Sweet Dark Chocolate) Refrigerated until very hard then powder in food processor
Prepare a flat Gelly roll type) pan by buttering the pan, putting down a layer of the crushed almonds and then a layer of the powdered chocolate.
Slowly melt butter - Leaving butter at room temperature until soft will hasten the melting and the butter solids will be less likely to separate from the butter fat.
Slowly melt your butter.
When the butter is melted - Add the sugar and raise the heat under your pan - stirring constantly bring the mixture to a foaming stage. I call this the Sea foam Stage.
When mixture is a Sea Foam Stage - lower the heat until mixture begins to cool and Thicken into what I call the Rubber Stage. The mixture will be thick and come away from the pan sides and slide around the edge of the pan.
Give the Rubber Stage a few moments until color just begins to change from white to light Carmel. Raise the heat and begin to reduce the rubber mixture into a thick liquid mixture and a rich Carmel color. When the color and texture of the toffee is just right, the thick Liquid Stage. Pour hot toffee over the prepared Almonds and Chocolate in your pre-prepared pan. Spoon on another layer of powdered chocolate, when chocolate becomes soft spread and smooth it out on the top of the toffee. Then add a layer of crushed almonds. Over this a layer of foil and then refrigerate until hard. Break into pieces and keep in the refrigerator.
Things to remember:
Toffee mixture is extremely hot and will quickly burn the flesh. DO NOT let any persons stand close to you are get in the way of your being able to pour the mixture into your prepared pan.
Watch the temperature so that you can raise or lower the stove's heat and your pan light enough to pick up the pan from the stove. You must be able to stir the candy mixture in the pan at all times without distractions. The candy burns very easy and will have a bitter taste if it is allowed to burn or get too dark.
When making the toffee it is important to alternate the heating of the mixture, as this is a chemical reaction taking place and is what gives the candy its nice crunch
instead of being hard. It should not have to be broken by the teeth but lightly crunched and melted in your mouth.
Making toffee is like anything else, it takes time to master the process and there will be destroyed batches, so just have a pan handy to throw any that is not to your liking away and start over. When you get the feel of the candy making and become more comfortable with the process. Failures will be few. Even so, we can't control
the freshness or quality of the butter and sometimes the butter will separate and the batch will be ruined no matter what we do or don't do that is correct.
All of this is why toffee is difficult to make and why for good toffee you will pay the Price of 30 to 50 dollars a pound.
Additional info:
10 inch stainless steel skillet - Made by design
$20 at target
13x9 pan for toffee about an inch deep
12x18 pan for roasting almonds. Almonds are roasted about 400 degrees for 10 minutes
Note: The chemical process during the cooking process works best with pure cane sugar and sweet cream butter(salted or unsalted works)
Blouse by Soft Surroundings
Making Almond Butter Crunch
Of all the decadent treats we craft in our Vermont chocolate factory, our almond butter crunch is one of our most popular. What makes our best-selling almond butter crunch so delicious? Fresh, creamy cultured butter from Vermont Creamery, and lots of it. The butter is melted and then slow-cooked with organic sugar until golden toffee perfection is reached. Then scoops and scoops of roasted almonds are mixed in. The molten toffee is then poured onto a cooling table where it is spread to just the right thickness for optimal crunch, before being cut into bite-sized squares. The almond toffee crunch gets a little dip in dark chocolate, before getting completely drenched in rich, milk chocolate. A generous dusting of crushed almonds gets sprinkled on top, and then this English toffee is ready to go! This holiday classic is a perfect gift for any time of the year. It's no surprise that this English toffee has been a best-seller for more than 25 years!
Try it today:
ALMOND BUTTER CRUNCH, SO GOOD!!! #easyrecipes #toffee
Almond Butter Crunch is so tasty. Buttery toffee topped with milk chocolate and almonds.
INGREDIENTS:
1/2 cup butter(1 stick)
1 1/2 cups sugar
3 Tablespoons water
1 Tablespoon light corn syrup
heat to 290 F
pour on baking sheet lined with parchment paper or silicon mat
place chocolate bars on top and spread over toffee, top with chopped almonds
4 - 1.55 ounce Hershey's milk chocolate bars
1/2 cup chopped almonds
Cool completely and break into pieces.
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The BEST Butter Crunch Toffee!!! Quick and easy. Perfect for any occasion.
Over the holidays, I indulged in some butter crunch toffee and since then I have not been able to get enough! After looking online for what I deemed to be the BEST recipe. I stumbled upon this one
This is my video demo of this recipe. I hope you all will make this! It is quick and simple. You just need to have all your ingredients ready.
Here is what you will need.
An 8x11 in. cake pan
A food processor
A candy thermometer
Ingredients:
Buttercrunch Toffee:
2 cups (170 grams) sliced or slivered almonds
1 1/4 cups (270 grams) firmly packed light brown sugar
2 tablespoons water
1/2 cup (113 grams) unsalted butter, cut into pieces
* I used 1 stick of butter, which came out to be 115 g
1 tablespoon light corn syrup (golden syrup)
1 teaspoon pure vanilla extract
1/4 teaspoon baking soda
Topping:
6 ounces (170 grams) bittersweet or semisweet chocolate
*I ended up using semisweet chocolate chips