almond buttercrunch

When I'm in the mood for something sweet and all I have are pantry staples on hand (i.e butter, sugar, chocolate), this is what I make: almond buttercrunch. It's pretty easy (though you do need a candy thermometer), but thoroughly satisfying. I actually made two different kinds of buttercrunch this time and the second, slightly more unusual flavour, will be posted tomorrow (and it may involve cheese).

adapted from here

1 C toasted almonds, coarsely choppped

2 tbsp water

1 stick (1/2 C ) salted butter

1 C sugar

1/4 C brown sugar

1/4 tsp baking soda

1/2 tsp vanilla

1 C chocolate chips or finely chopped chocolate

1. Oil a baking sheet and sprinkle half of the nuts onto it.

2. In a pot with a candy thermomter, heat water, both sugars and butter over medium heat until it reads 300 degrees (F). DO NOT STIR! Just let it melt and swish it around every once in a while.

3. Immediately remove from heat and add vanilla and baking soda. Stir to incorporate.

4. Quickly pour the toffee over the nuts as evenly as possible. Sprinkle the chocolate over the toffee and wait for 2-3 minutes. Then spread the now melted chocolate evenly over the toffee. Sprinkle remaining almonds over chocolate and press them in slightly. Cool completely then place in the fridge to harden the chocolate.