Buttercrunch Toffee
Source: Joy of Baking
Notes: I used double the chocolate (did not change the amount of almonds) and after cooling one side of the chocolate, melted the other half of chocolate in the microwave and applied to the other side of the toffee then sprinkled with nuts. The toffee was too sweet for me and the chocolate too strong. J likes it, but also thinks it's too sweet. I think I will just make Jeni's Almond Brittle next time, which we both LOVE. Perhaps cover some of it with some eating chocolate + nuts like this.
Notes: I used double the chocolate (did not change the amount of almonds) and after cooling one side of the chocolate, melted the other half of chocolate in the microwave and applied to the other side of the toffee then sprinkled with nuts. The toffee was too sweet for me and the chocolate too strong. J likes it, but also thinks it's too sweet. I think I will just make Jeni's Almond Brittle next time, which we both LOVE. Perhaps cover some of it with some eating chocolate + nuts like this.
Jeni's almond brittle note: use a thermometer with a clamp because it takes a while for the sugar mixture to come to 300. Also, but sure to stir the mixture so it's at 300 in multiple places, not just one or the mixture will be a little too soft and stick to your teeth.
Don't use butter with high fat content like kerry gold or plugra because it comes out too greasy and really buttery. We like it with regular supermarket butter.
Use slivered almonds (slivers), not sliced (chips) as the sliced are too thin and I like the chunk in the slivers.