Sunday, January 4, 2009

Buttercrunch Toffee


The original name for this post was "Buttercrunch Toffee Ice Cream." However, I got in a bit of a fight with my new ice cream maker, and the ice cream maker won. So rather than treating my friends to buttercrunch toffee soup, I decided to just serve the candy on its own. And you know what? None of us missed the ice cream one bit.

All you need is a candy thermometer - I got mine at the grocery store for $5 - and you're all set to make the best, most chocolately, buttery, crunchy candy you've ever tasted. As for the ice cream...Ben and Jerry's makes a lovely vanilla.

Buttercrunch Toffee
From The Perfect Scoop by David Lebovitz
Makes 2 cups

1 cup almonds, toasted and finely chopped
1 tablespoon water
4 tablespoons butter, cut into pieces
1/2 cup granulated sugar
2 tablespoons packed light or dark brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup bitter or semisweet chocolate chips

Using half the chopped almonds, form an 8-inch circle in an even layer on an ungreased baking sheet.

Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready. Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300 degrees, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don't overstir.

Right away, pour the hot toffee mixture over the circle of almonds, covering completely. Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely, until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.

Note: Toffee can be stored in an airtight container for up to two weeks in the freezer or at room temperature.

2 comments:

Michael Natkin said...

The Perfect Scoop is awesome, isn't it? I just made his pear-caramel ice cream. Awesome flavor.

Lisa said...

Ooh, your ice cream looks great! That's definitely on my list to try.