4 Ingredient Toffee Crunch Recipe
As we approach the holidays we’re all looking for that one special gift. Be it a friend, a co-worker, a teacher or even a neighbor, no one can refuse buttery Toffee Crunch candy, generously layered with Dark Chocolate and Sprinkled with Almonds. Nicely stacked in a bag, and adorned with a ribbon your toffee just might be the most delicious gift they get this Holiday Season!
I remember during our dating days, my husband and I would often go to the mall. Our tradition was to stop by popular chocolate candy shop and grab a chocolate or two, followed by a run to the coffee shop and enjoy them together. One of the chocolates was always their Toffee-ette cups (2 toffee bites).
Now we have kids and don’t go out as much, so I couldn’t help but remember about our dating tradition as I was making my own Toffee Crunch bites.
This Toffee Crunch is probably the easiest candy that one could make with no special equipment (other than, may be the thermometer). Read on, and you be the judge!
4 Ingredient Toffee Crunch
Combine in heavy 3-quart Saucepan
- 2⅓ cups sugar
- 2 cups unsalted butter
- ¼ cups + 2 Tbsp water
- 2 Tbsp light corn syrup or Glucose
- 1½ – 2 cups chopped almonds toasted
- 1-2 cup dark or milk real chocolate chips
- Candy Thermometer optional
- Butter 15x10 inch baking pan, set aside.
- Combine sugar, water, corn syrup and butter in a heavy 3 quart saucepan. Cook over medium heat, stirring with a wooden spoon until the butter is completely melted.
- Reduce heat to medium-low. Cook for another 25-40 minutes until thermometer reaches 300F or ‘hard crack’ stage. To test if it’s at ‘hard crack’ stage, drop a small amount of caramel into cold water, if it forms hard brittle strands, it’s done.
- Add 1 cup nuts and stir to incorporate.
- Pour mixture into prepared pan and spread around with the back of the wooden spoon.
- Wait 5 minutes and sprinkle the chocolate chips. Allow to sit for another 5 minutes, then spread the now melted chocolate with a spoon. Sprinkle with remaining nuts.
- Let cool completely, about 3 hours.
- Break into pieces.
- Store in container, in cool dry place, up to 3 weeks.
This makes a very large batch of toffee. Half the recipe if need a smaller portion.
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