Mahogany Buttercrunch Toffee Food

MAHOGANY BUTTERCRUNCH TOFFEE

Steps:

• Preheat oven to 350 degrees F.
• Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
• Watch carefully, they go from getting hot to dark brown in just a few seconds!
• Cool to room temperature.
• In a food processor pulse the almonds until they are finely chopped.
• Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
• Set aside.
• In a medium, 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. (soft-crack stage).
• Immediately remove the saucepan from the heat as the temperature will rapidly rise.
• Immediately add the baking soda and vanilla extract.
• Pour this mixture over the nuts on your baking sheet.
• Quickly scatter the chocolate over the hot toffee.
• Press lightly so it starts 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.
• Cool completely and break into irregular pieces using a sharp knife.
• Store in an airtight container at room temperature for about one month.
• Makes one pound.
• Can be doubled.

BUTTERCRUNCH TOFFEE

Steps:

• Preheat oven to 350 degrees F.
• Place almonds on a baking sheet and bake them for 8-10 minutes, or until golden brown and fragrant. Set aside to cool.
• Once the nuts have cooled to room temperature, place in a food processor and pulse the almonds until they are finely chopped.
• Sprinkle half of the nuts in an 8 inch by 10 inch rectangle on a buttered or oiled baking sheet. Set aside.
• In a medium-sized, heavy saucepan combine the brown sugar, water and butter. Have the baking soda and vanilla extract ready.
• Bring the sugar mixture to a boil and cook, stirring as little as possible, until the mixture reaches 285 degrees F (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.
• Add the baking soda and vanilla extract and stir to combine.
• Immediately pour this mixture evenly over the nuts on your baking sheet.
• Place the chopped chocolate over the hot toffee.
• After a few minutes the chocolate will be soft enough to spread with a spatula in an even layer over the toffee.
• Sprinkle the remaining chopped almonds over the melted chocolate.
• Cool completely and then cut into desired shapes using a sharp knife.
• Store in an airtight container, at room temperature, for 7 - 10 days.

BUTTERCRUNCH TOFFEE SHORTBREAD

Steps:

• Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
• Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
• Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
• Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
• Bake for 1 hour, then score into bars while hot.
• Let cool, then cut completely.