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[Kerry Beal]

Almond Butter Crunch
see demo in Confectionary 101

• 265 g sugar (1 1/4 cups)
• 100 g glucose (white corn syrup) (1/3 cup)
• 75 g water (1/3 cup)
• 225 g butter (1 cup)
• 1/4 tsp baking soda
• 1-1/2 c almonds, toasted, chopped
• 285 g bittersweet chocolate (10 oz)
• cocoa for sprinkling

In a heavy 4 quart saucepan place sugar, glucose, and water. Bring to a boil over medium heat and boil for a couple of minutes. Add butter and bring back to boil. Place thermometer in syrup. Stir until it reaches 212 F (100 C) then continue to boil over medium heat without stirring until it reaches 300 F (149 C). If butter separates, increase heat and stir vigorously until it combines.

When it reaches 300 F remove from heat, stir in baking soda quickly and pour out on to parchment or oiled baking sheet or marble slab. Spread out quickly before hardens.

Let cool. Sprinkle some cocoa on to toffee and brush over surface to blot up any oil.

Temper chocolate, spread over surface, top with chopped almonds and press into surface.

When chocolate has hardened break toffee into chunks. Let sit for a couple of days if possible to improve grain.


( RG1834 )