Best 3 Almond Toffee Crunch Recipes

ALMOND CRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally. , Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes. , Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm. , In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm., Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.

TOFFEE ALMOND CRUNCH

Steps:

• Lightly grease 15-1/2 x 10 1/2-inch jelly-roll pan.
• In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling.
• Stir in butter.
• Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300° to 310° (hard crack stage), about 20 minutes.
• (Once temperature reaches 220° things move quickly, so watch very carefully!) Remove from heat.
• Reserving 1/3 cup almonds, stir remaining 1 2/3 cups almonds into hot syrup.
• Immediately pour hot mixture into prepared pan; working quickly, with two forks, spread mixture evenly.
• Cool candy completely in pan on wire rack.
• Meanwhile, in heave 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth.
• Remove from heat; cool slightly.
• Lift out candy, in one piece, and place on cutting board.
• With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 cup almonds, gently pressing them into chocolate.
• Let stand until chocolate has set, about 1 hour.
• Use sharp knife to help break hardened candy into pieces.
• Layer between waxed paper in an airtight container.

ALMOND ICE CREAM WITH ALMOND TOFFEE CRUNCH RECIPE - (4.3/5)

Steps:

• Make the ice cream base: Heat the quart of goat's milk and 1/2 cup of sugar with the whole almonds just 'til the edges start to bubble. Turn off the heat and let sit for about an hour. Remove the almonds and set aside. Add a pinch of salt and reheat until the edges start to bubble. Turn off the heat. Whisk the egg yolks with the other 1/2 cup of sugar. Add a small amount of the hot milk to the egg mixture to temper it - whisk quickly so the eggs don't curdle. Add a bit more. Then add the egg mixture to the milk mixture and reheat over med heat until the mixture coats the back of a spoon. Pour into a bowl and cool over night. Preheat your oven to 350°. Peal the almonds you had set aside and dry. Place on a cookie sheet and bake in the oven until they start to brown and pop. It should take about 15 minutes but watch them - they will turn quickly. Remove from the oven and chop to use in the toffee. To make the toffee: This is a slight change to a recipe from AllRecipes.com In a large, heavy bottomed sauce pan melt the butter, salt and sugar together, stirring until the butter is melted. Allow to boil and cook until it reaches 285° (137°C) on a candy thermometer stirring occasionally. While this is cooking line a heavy duty, rimmed baking sheet with foil, parchment or a silpat mat. As soon as the toffee reaches the desired temperature pour it onto the prepared pan. Sprinkle the chips over the top - I did mine half on one side, half on the other. Let it sit for a bit for the chips to melt then spread them around evenly. Sprinkle the almonds on top and press in to set. Put in the refrigerator to harden. After it has set take enough off to chop so you have 1 cup of pieces to add to the finished ice cream. Enjoy the rest! When you are ready to make the ice cream set up your machine per it's instructions - I have a Cuisinart quart and a half machine. Add the base mixture to the machine and add the additional half cup of milk. Let the machine run and just before the ice cream is ready to remove to the freezer add in the cup of chopped toffee. Remove to a container to freeze.