Sweet Melissa Sundays: Butter Toffee Crunch

It's hard to believe, but it is already my turn to host Sweet Melissa Sundays. As I pored over the cookbook a few weeks ago, I realized what a hard decision it was going to be. I had at least 20 recipes on my short list. Slowly but steadily, I worked it down to my selection: Butter Toffee Crunch. I'm a sucker for candy-making.


Ah, and what a choice. Chewy, buttery toffee smothered in chocolate, with chopped blanched almonds on the top and bottom. Not only is this recipe beautiful to look at, but it is delicious and seriously addictive. It tastes exactly like a Skor bar but has the added crunch and flavour of the almonds. On top of all that, it lasts for weeks in the fridge while still maintaining that perfect crunch, which means it's a great gift giving option for Christmas. In fact, I plan on serving Butter Toffee Crunch at the candy bar we'll be having at our wedding - I can make it a couple of weeks ahead of time and I know it'll be just as tasty as the day I made it.


The preparation is relatively easy, as long as you've got the proper equipment (particularly a candy thermometer), a bit of patience and the ability to quickly add your baking soda and vanilla at the right time. Sure, seeing how much brown sugar and butter goes into the preparation may make you feel a bit guilty. Case in point:


Still, given the end result, I think it's totally worth it. Hopefully, you feel the same. Thank you for baking along with me this week, and I hope you enjoyed it! Click here to check out the other Sweet Melissa Sundays bakers. The recipe is below.

Butter Toffee Crunch
Makes 3 pounds toffee crunch (Note: it halves beautifully!)

1 1/2 cups sliced blanched almonds, finely chopped
4 1/4 cups firmly packed light brown sugar
5 tablespoons water
20 tablespoons (2 1/2 sticks) unsalted butter
1 tablespoon pure vanilla extract
3/4 teaspoon baking soda, sifted
2 cups (one 12-oz bag) semisweet (58%) chocolate chips

Before you start: lightly butter a jelly-roll pan or rimmed cookie sheet.
1. Coat the prepared pan with half of the chopped almonds.
2. In a large heavy-bottomed saucepan over high heat, stir together the brown sugar, water and butter and bring to a boil. Cover for 3 minutes (this will melt any sugar crystals stuck on the sides of the pan, which will prevent crystallization). Uncover, attach a candy thermometer, and cook, without stirring, to 290F. Watch carefully after it reaches 280F to avoid scorching.
3. Have ready a long-handled spoon and a buttered metal offset spatula. Remove the hot sugar from the heat, add the vanilla and baking soda, and stir with the long-handled spoon (the mixture will bubble up when you add the baking soda).
4. Immediately pour the hot toffee onto the prepared pan. Spread as evenly as possible with the buttered metal spatula. Quickly scatter the chocolate chips over the hot toffee. Wait for 5 minutes and then spread the melted chocolate evenly with a clean, ungreased metal spatula.
5. Sprinkle the remaining almonds over the chocolate. Cool completely before breaking the toffee into pieces.

The toffee crunch keeps in an airtight container at room temperature in a cool dry place for up to 1 week, or in the refrigerator for up to 3 weeks.