The “plain” butter crunch day is in January, and though I’m not sure why almond butter crunch gets its own special day five months later, I’m not going to complain.

Buttercrunch toffee is a delicious, indulgent treat that is a bit softer than regular toffee and is an American invention. Not only do you get toffee, but you get chocolate and nuts with it as well. Just watch your fillings!

Chocolate Almond Buttercrunch

1/2 lb. butter
1 1/2 c. sugar
1 c. blanched almonds, chopped
1/2 lg. bag chocolate chips

Place chopped almonds, butter and sugar into a large pan. Cook over high heat, stirring constantly, until the almonds turn brown and the mixture forms a hard ball in cold water. Immediately pour onto a large, flat cookie sheet or baking pan. Let cool slightly.

Sprinkle with chocolate chips and allow them to melt; using an offset spatula smear the melted chocolate around. Chop the rest of the nuts fine and sprinkle over warm chocolate. Press in lightly. Let cool thoroughly. Break into irregular pieces.

[images and recipe: flickr]

Post from: Chocolate Bytes