SALTED CHOCOLATE-ALMOND BUTTERCRUNCH TOFFEE by Sarah Phillips adapted from davidlebovitz.com © 2003 Sarah Phillips baking911.com
I met David a long time ago, and really admire his recipes. About this particular one he writes: "I like to add a sprinkle of fleur de sel, French salt, which gives it a pleasant salty edge which is divine with the dark chocolate and toasty nuts (any coarse salt can be used, but I like fleur de sel best.) A few cocoa nibs, available from ScharffenBerger and Dagoba, are really good too. They add a good crackly crunch of chocolate."
CANDY RECIPE HELP
INGREDIENTS
2 cups (8 ounces) chopped and toasted almonds or hazelnuts; measure, chop and then toast
2 tablespoons water
1/2 cup (1 stick) salted or unsalted butter, cut into pieces
pinch of salt
1 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
5 ounces bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips
optional: Ground cocoa nibs and fleur de sel (or any coarse salt)
INSTRUCTIONS
1. Lightly grease a baking sheet with rims, with vegetable oil, preferably canola oil because it imparts no flavor.
2. Sprinkle 1 cup nuts into a rectangle about 8- x 10-inches on the baking sheet.
3. In a medium heavy-bottomed saucepan, with high pan sides, combine the water, butter, salt, and both sugars. Make sure you don't splatter sugar on the side of the pan.
4. Turn up the heat to medium. Immediately wash the sides of the pan on the inside walls of the pot above the surface of the sugar mixture, using a heat proof pastry brush dipped in clean water. Dip the brush in water every time before washing the side of the pan! This step removes crystals that may have accumulated on the inside of the pot. If allowed to remain, these crystals might cause the sugar mixture to become grainy.
5. Fit with a candy thermometer. The mixture will start to boil. DO NOT STIR THE MIXTURE OR SHAKE THE PAN at all during the entire time the sugar solution boils. If you do, the syrup might begin to recrystallize, giving the final sugar syrup an unpleasant grainy texture.
6. During boiling, occasionally wash the side of the pan above the surface of the syrup, using a heat proof pastry brush dipped in clean water on the inside walls of the pot. Cook under medium heat, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy.
7. Immediately remove from heat and stir in the baking soda and vanilla. The mixture will steam and bubble up in the pan, so hold it away from you.
8. Quickly pour the mixture as evenly as possible over the nuts on the baking sheet. (If necessary, gently but quickly spread with a large metal icing spatula, but don't overwork it.)
9. Sprinkle the chocolate pieces evenly over the top and let stand 2 minutes. With a large metal icing spatula, spread in an even layer.
10. If using, sprinkle with a small handful of cocoa nibs and fleur des sel.
Sprinkle the remaining nuts over the chocolate and gently press them in with your hands. Be careful - the candy will still be hot.
11. Cool completely and break into pieces to serve.
STORAGE
Store for up to 10 days in an airtight container in a cool, dry place.
