Mahogany Buttercrunch Toffee Recipe
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Easy and Delicious Gifts From Your Kitchen
Mahogany Buttercrunch Toffee
In a medium-sized, 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 (140 degrees C) (soft-crack stage) on a candy thermometer. Immediately remove the saucepan from the heat as the temperature will continue to rise to 290 degrees F (145 degrees C).
Immediately add the baking soda and vanilla extract. Pour this mixture over the nuts on your baking sheet. Immediately scatter the chocolate squares over the hot toffee. Press the squares lightly with your fingers so they start 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.
Source of Recipe: Adapted from Rose Levy Beranbaum's Christmas Cookies
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