I did something wrong with this recipe. Two mistakes, actually.
After finishing the candy making, I realized that I’d forgotten to chop the slivered almonds for the topping. Not to mention I did not toast the nuts at all. :S
But, in my defense, my mind was somewhere else for a good reason - I’d just discovered this absolutely gorgeous blog and lost track of time going through it. :D
Toffee butter crunch
½ cup coarsely chopped almonds, toasted – I used flaked almonds
1 cup (226g/2 sticks) unsalted butter, room temperature
1 cup (200g) sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
¾ cup (130g) semisweet chocolate pieces
½ cup finely chopped almonds, toasted
Line a 32.5x22.5x5cm (13x9x2-inch)* baking pan with foil, extending foil over edges of pan. Sprinkle the ½ cup coarsely chopped nuts in pan. Set pan aside.
Butter sides of a heavy 2-quart (2 liter) saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 143ºC/290ºF, soft-crack stage (about 15 minutes). Watch carefully after 137ºC/280ºF to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.
Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the ½ cup finely chopped nuts. Chill until firm.
When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered – I kept it in the fridge to keep the chocolate layer hard.
* I used a 30x20x5cm pan.
Makes about 680g (1 ½ pounds)