Today, June 29, 2013 is Almond Buttercrunch Day. Below is supposed to be an easy recipe. Let me know. Read the recipe thoroughly before proceeding & have everything ready. Make sure your thermometer is accurate. If you’re not sure, bring a pot of water to a boil. It should read 212 degrees if you live at sea level. I use a glass candy thermometer, although the digital ones work as well. Be careful dealing with hot syrups. A good precaution is to have a large bowl of iced water handy. If you spill syrup on your hand, plunge it immediately into the water to stop the burn. The best way to clean a caramelized pan is to fill it with water and bring it to a boil. Let stand until the syrup melts away. Chocolate-Almond Buttercrunch Toffee 2 cups (8 ounces) toasted almonds or hazelnuts, chopped between 'fine' & 'coarse' 2 tablespoons water 1/2 cup salted or unsalted butter, cut into pieces a nice, big pinch of salt 1 cup granulated sugar 1/4 cup packed light brown sugar 1/4 teaspoon baking soda 1 teaspoon vanilla extract 5 ounces bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips 1. Lightly oil a baking sheet with an unflavored vegetable oil. 2. Sprinkle half the nuts into a rectangle about 8″ x 10″ on the baking sheet. 3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, & both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla & baking soda handy. 4. Immediately remove from heat & stir in the baking soda & vanilla. 5. Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don’t overwork it.) 5. Strew the chocolate pieces over the top & let stand 2 minutes, then spread in an even layer. Sprinkle remaining nuts over the chocolate & gently press them in with your hands. Cool completely & break into pieces to serve. Store in airtight container for up to ten days.
