Made with just 5 ingredients, this Almond Butter Toffee (Buttercrunch) is made with rich butter toffee laced with toasted almonds, between two layers of melted chocolate and even more almonds.
Melt the butter in a heavy deep sided frying pan over low heat.
Add the sugar and stir constantly until the sugar is dissolved or no longer granular.
Add the water and corn syrup and in and stir slowly.
Continue to cook the mixture over low heat stirring slowly and frequently with a wooden spoon to avoid scorching. Cook until the candy is a light caramel colour and the temperature has reached 290° F. This is the brittle stage and can also be determined with the cold water test. To do this fill a glass with cold water and then drop a small amount of the syrup into the cold water. The syrup should immediately become brittle but not rock hard.
Once the candy has reached the brittle stage at 290°F remove it from the heat and carefully with as little agitation as possible mix in 1 1/3 cups of the almonds.
Pour the candy onto a parchment lined baking sheet to about a 1/4 inch in thickness. Let cool completely.
Add 3/4 cup chocolate chips to the top of cooled butter toffee and place in an oven on broil for about 1 or two minutes to melt the chocolate. Remove from the oven and use a spatula to spread the melted chocolate over the butter crunch evenly. Sprinkle half of the remaining almonds evenly over the top while the chocolate is still soft. Let the chocolate set. I like to place it in the fridge for about 20 minutes.
Once the chocolate has set, carefully flip the slab of butter crunch over and repeat with the remaining chocolate chips and almonds. Let the almond butter crunch set in the fridge for about 30 minutes.
Then remove and break into pieces, then prepare for storing.
Notes
TipsBe sure to not let the almond butter toffee sit too long in the fridge before breaking into pieces or the chocolate will become brittle and separate from the candy. You just want it to be hard enough to break without it being soft or sticky.If the top of the candy looks a bit oily after you have poured it into the pan and let it cool use a paper towel to dab up some of the excess oil and then using a small sieve give the top of the candy a light dusting with flour to dry it up a bit. If the candy is oily the chocolate will have a hard time sticking to it and will slide off.Use a wooden spoon when stirring and don't stir too quickly. Stirring the sugar too quickly can lead to crystallization and so can a change in heat Only let the chocolate set on top until it is cool enough to touch without being sticky. Letting the candy sit in the fridge before breaking into pieces may result in large pieces of chocolate breaking away from the candy. Just cool in the fridge until the chocolate is set on both sides and break before storing for longer periods.Storage:
Once the buttercrunch toffee, is broken into pieces it can be stored in a cool dry place or in the fridge. If you are in a warm climate, the fridge is the best option. It will last for 10 to 14 days. You can also freeze butter toffee for up to 6 months in an airtight container or ziploc bag.
