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Almond Buttercrunch | Cashew White Chocolate Toffee

  • on August 20, 2021
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Almond Buttercrunch | Cashew White Chocolate Toffee

1- Almond Buttercrunch Recipe

Almond Buttercrunch | Cashew White Chocolate Toffee Recipe
Homemade almond buttercrunch candies are even better than the store-bought version! The rich toffee made with sugar and butter is roasted with almonds, then dipped in chocolate, and more nuts are added.

If you want to reduce a few steps, instead of cutting the toffee into fingers, cover the top of the toffee with chocolate, sprinkle them with nuts, and then break them into pieces by hand.

Almond Buttercrunch | Cashew White Chocolate Toffee

What do you need

  • 4 oz. (1 stick) butter
  • 3/4 cup sugar (brown, packed)
  • 1 teaspoon. Corn syrup (light)
  • 1/4 teaspoon. Salt
  • 1.5 cups almonds (roasted, whole, roughly chopped)
  • 8 ounces. Chocolate (semi-sweet or candy coating)
Almond Buttercrunch Recipe

How do i do this

  1. Prepare an 8×4 loaf pan, line it with aluminum foil, and spray the foil with a non-stick cooking spray.
  2. Melt butter in a small pot on medium heat. Add the brown sugar, corn syrup and salt, and stir until the brown sugar is dissolved.
  3. Once the brown sugar has melted, start timing and prepare the 6-minute candies, stirring constantly with a wooden spoon. If you would like to use a thermometer , stir and boil the toffee until it reaches 290 F (143 C).
  1. After six minutes, remove the toffee pan from the hot water and stir in 1/2 cup of chopped roasted almonds. Scrape the toffee into the prepared bread pan-it should be in a layer about 1/2 inch thick.
  2. Let the toffee for about 3 minutes, then use a pizza cutter or paring knife to cut the toffee into thin strips about 1/2 inch x 2.5 inches. These look like small pieces, but once they are dipped in chocolate and rolled with nuts, they will be bigger. After another two minutes, as the toffee continues to harden, cut again.
  3. While you wait for your toffee to set, chop the remaining 1 cup of toasted almonds or put them in a food processor and pulse for a few seconds until they are very small. Pour the chopped almonds into a shallow bowl.
  4. Once the toffee has completely cooled and solidified, break it down into pieces along the lines you made and trim off any jagged edges with a knife.
  5. Melt the chocolate or candy coating. Dip the almond butter cubes in the melted chocolate and put them in a nut bowl. Roll it around until it is coated with nuts, then use a fork to remove from the nuts and place on a baking sheet. Repeat until all the toffee slices are coated with chocolate and nuts.
  6. Refrigerate the tray to place the chocolate for about 10 minutes. Keep the almond custard in an airtight container in the refrigerator for two weeks, but for the best taste and texture, please put it at room temperature before eating.

Nutrition guide (per serving)

  • Calories 167
  • Total fat 12g
  • Saturated fat 5g
  • Unsaturated fat 5g
  • Cholesterol 11 mg
  • Sodium 27 mg
  • Carbohydrates 13g
  • Dietary fiber 2 grams
  • Egg white 3 grams
Nutrition guide (per serving)

2- Cashew White Chocolate Toffee

Almond Buttercrunch | Cashew White Chocolate Toffee. Cashew Nut White Chocolate Toffee has a deep black burnt caramel flavor, which can complement salted cashew nuts and sweet white chocolate. The brown sugar and high cooking temperature give the toffee a rich smoke flavor, which is deeper than traditional toffee. Nuts add crunch and flavor, and white chocolate binds them together and brings a rich sweetness.

What do you need

What do you need

Almond Buttercrunch | Cashew White Chocolate Toffee
  • 1 cup (2 sticks or eight ounces) butter
  • 2 cups brown sugar
  • 1/3 cup water
  • 1/4 teaspoon. Salt
  • 1 teaspoon. vanilla
  • 2 cups salted cashews, chopped and used separately
  • 12 ounces. White chocolate chips

How do i do this

  1. Prepare the bakeware by lining aluminum foil and spraying the foil with a non-stick cooking spray.
  2. Put butter, sugar, water and salt in a medium pot of medium height.
  3. Stir until the sugar dissolves and therefore the butter melts.
  1. Insert the candy thermometer and continue to cook, stirring often, until the temperature reads 295-300. Once it reaches the proper temperature, remove the pot and add the vanilla and 1.5 cups of cashews for later use.
Almond Buttercrunch | Cashew White Chocolate Toffee

Stir until well mixed.

  1. Pour the candy into the prepared baking pan and spread it into a very thin layer. Leave it at room temperature until it hardens completely.
  2. Put the white chocolate in the microwave, melt it in the microwave, and stir it every 30 seconds to avoid overheating.
  3. Spread half of the white chocolate on the top of the toffee and spread it into a smooth and even layer. Sprinkle the top with half of the remaining cashews, then gently press to stick them to the chocolate. Put the toffee in the refrigerator for about 10 minutes.
  4. Once set, peel off the foil from the back of the toffee, turn it over, and spread the remaining white chocolate on the back, sprinkle the top with chopped cashew nuts. Refrigerate the candy again to place the white chocolate.
  5. Once the chocolate is hard, break it down into small irregular pieces by hand. If your house is very cool, cashew white chocolate toffee can be stored in an airtight container at room temperature. If the temperature is quite high, it is best to store it in the refrigerator for up to a week. For the best taste and texture, use at room temperature.

Nutrition guide (per serving)

  • Calories 187
  • Total fat 11g
  • Saturated fat 6g
  • Unsaturated fat 4g
  • Cholesterol 17 mg
  • Sodium 60 mg
  • Carbohydrate 21g
  • Dietary fiber 0g
  • Egg white 1g
Cashew White Chocolate Toffee

(The nutritional information of our recipe is calculated using the ingredient database and should be considered an estimate. Individual results may vary.)Almond Buttercrunch | Cashew White Chocolate Toffee

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