This time of year I usually start scoping out new recipes that I could use at Christmas time and the Mahogany Buttercrunch Toffee is definitely a contender. Everyone loves a good classic candy during the holidays and this combination of toasted nuts, crunchy toffee and rich chocolate is sure to be a crowd pleaser.
The recipe says you need a candy thermometer but used a digital thermometer and it turned out fine. I also subbed out the semi sweet chocolate for bittersweet chocolate and I added a dusting of sea salt for a little extra flavor. The key to making this candy is watch it like a hawk! This will burn really quickly so be ready to move fast and pour the toffee just as it hits the 285 degree mark. Here is how you can make your own.
You can find the entire recipe here. Preheat the oven to 350 degrees and toast the sliced almonds for 10 minutes until golden and fragrant. Let the nuts cool completely before chopping in the food processor. When the nuts have cooled, chop in food processor until fine but not powder fine. Divide the batch of chopped nuts into two even amounts and set aside.
Prep a sheet pan with a Silpat or parchment paper and create a 7" x 10" area to make the candy. I used a Silpat on a sheet pan and walled off a 7" x 10" area with a folded piece of aluminum. Spread half the chopped nuts over the area. Set pan aside but nearby.
In a medium sized sauce pan cook the brown sugar, water and butter stirring constantly until the mixture comes to a boil and registers 285 degrees on a thermometer. Remove from heat and quickly stir in the baking soda and vanilla.
Pour the hot toffee evenly over the chopped nuts in the prepared pan. Immediately scatter the chocolate pieces over the hot toffee and let sit for 5 minutes to soften. I placed the pan in the oven that was still warm from toasting the nuts earlier and this helped the chocolate to melt faster. After 5 minutes, use a spatula to spread the melted chocolate over the toffee. I sprinkled a little sea salt over the chocolate.
Quickly top with the remaining nuts. Let toffee cool completely before breaking into irregular pieces. I cooled my toffee in the fridge for one hour then used the tip of a large knife to chip the toffee into pieces. Store toffee in an airtight container at room temperature for several weeks. If its very hot out, store in the fridge to keep the chocolate from melting.
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