Toffee Almond Crunch by @cuisinovia

25 min

24 servings

🌰

510 g

Almonds

🧈

360 g

Unsalted butter

🍬

790 g

Soft light brown sugar

💧

88 ml

Water

🍦

15 ml

Vanilla extract

🫙

3.4 g

Baking soda

🧂

8.8 g

Sea salt

🍊

5.8 g

Orange zest

🍫

500 g

Dark chocolate

  1. Line

    Line one baking sheet with parchment paper.

  2. Chop
    • roasted almonds

    Coarsely chop 350 g roasted almonds. Divide the chopped almonds into two equal portions.

  3. Spread
    • roasted almonds

    Spread one half of the roasted almonds over the lined baking sheet in a 30 x 40 cm rectangle.

  4. Measure
    • vanilla extract
    • baking soda
    • sea salt

    Measure the vanilla extract, baking soda, sea salt, and orange zest. Place them beside the stovetop for immediate use.

  5. Add
    • unsalted butter
    • soft light brown sugar
    • water

    Add 250 g unsalted butter, 540 g soft light brown sugar, and 60 ml water to a medium saucepan.

  6. Melt
    • unsalted butter
    • soft light brown sugar
    • water

    Melt the mixture over medium-high heat. Stir with a heatproof spatula or wooden spoon until combined.

  7. Insert

    Insert the candy thermometer into the saucepan. Bring the caramel mixture to a boil.

  8. Reduce

    Reduce heat to medium and simmer for about 5 minutes. Stir occasionally until the thermometer reaches 140°C (284°F).

  9. Stir
    • vanilla extract
    • baking soda
    • sea salt

    Remove the saucepan from the heat. Stir in 10 ml vanilla extract, 2.3 g baking soda, 6 g sea salt, and 4 g orange zest briefly.

  10. Pour
    • roasted almonds

    Immediately pour the hot caramel over the almonds on the baking sheet. Spread the caramel into an even layer before it hardens.

  11. Chop
    • dark chocolate

    Chop 340 g dark chocolate into small squares. Place the chocolate over the hot caramel layer.

  12. Spread
    • dark chocolate

    Let the chocolate stand for a few minutes until softened. Spread the melted chocolate evenly over the caramel.

  13. Sprinkle
    • roasted almonds
    • Dark chocolate

    Sprinkle the remaining roasted almonds over the chocolate. Press them gently into the chocolate with clean hands.

  14. Cool

    Leave the bark at room temperature for several hours until fully cool and solid. Break it into uneven bite-size pieces before serving.

  15. Cool
    • Dark chocolate

    Let it stand for several hours to cool and for the chocolate to solidify.

  16. Serve

    Break into uneven pieces and serve.

Toffee Almond Crunch by @cuisinovia

25 min

24 servings

🌰

510 g

Almonds

🧈

360 g

Unsalted butter

🍬

790 g

Soft light brown sugar

💧

88 ml

Water

🍦

15 ml

Vanilla extract

🫙

3.4 g

Baking soda

🧂

8.8 g

Sea salt

🍊

5.8 g

Orange zest

🍫

500 g

Dark chocolate

Preparation Steps

  1. Step 1/16

    Line one baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/16

    Coarsely chop 350 g roasted almonds. Divide the chopped almonds into two equal portions.

    🌰roasted almonds
    🔪chef's knife
    🪵cutting board

  3. Step 3/16

    Spread one half of the roasted almonds over the lined baking sheet in a 30 x 40 cm rectangle.

    🌰roasted almonds
    🍳baking sheet
    📜parchment paper

  4. Step 4/16

    Measure the vanilla extract, baking soda, sea salt, and orange zest. Place them beside the stovetop for immediate use.

    🍦vanilla extract
    🫙baking soda
    🧂sea salt
    🍊orange zest
    🥄measuring spoons

  5. Step 5/16

    Add 250 g unsalted butter, 540 g soft light brown sugar, and 60 ml water to a medium saucepan.

    🧈unsalted butter
    🍬soft light brown sugar
    💧water
    🍲medium saucepan

  6. Step 6/16

    Melt the mixture over medium-high heat. Stir with a heatproof spatula or wooden spoon until combined.

    🧈unsalted butter
    🍬soft light brown sugar
    💧water
    🍲medium saucepan
    🥄heatproof spatula
    🥄wooden spoon

  7. Step 7/16

    Insert the candy thermometer into the saucepan. Bring the caramel mixture to a boil.

    🍲medium saucepan
    🍬candy thermometer

  8. Step 8/16

    Reduce heat to medium and simmer for about 5 minutes. Stir occasionally until the thermometer reaches 140°C (284°F).

    🍲medium saucepan
    🍬candy thermometer
    🥄heatproof spatula

  9. Step 9/16

    Remove the saucepan from the heat. Stir in 10 ml vanilla extract, 2.3 g baking soda, 6 g sea salt, and 4 g orange zest briefly.

    🍦vanilla extract
    🫙baking soda
    🧂sea salt
    🍊orange zest
    🍲medium saucepan
    🥄heatproof spatula

  10. Step 10/16

    Immediately pour the hot caramel over the almonds on the baking sheet. Spread the caramel into an even layer before it hardens.

    🌰roasted almonds
    🍳baking sheet
    🥄heatproof spatula

  11. Step 11/16

    Chop 340 g dark chocolate into small squares. Place the chocolate over the hot caramel layer.

    🍫dark chocolate
    🔪chef's knife
    🪵cutting board
    🍳baking sheet

  12. Step 12/16

    Let the chocolate stand for a few minutes until softened. Spread the melted chocolate evenly over the caramel.

    🍫dark chocolate
    🍳baking sheet
    🥄heatproof spatula

  13. Step 13/16

    Sprinkle the remaining roasted almonds over the chocolate. Press them gently into the chocolate with clean hands.

    🌰roasted almonds
    🍳baking sheet

  14. Step 14/16

    Leave the bark at room temperature for several hours until fully cool and solid. Break it into uneven bite-size pieces before serving.

    🍳baking sheet

  15. Step 15/16

    Let it stand for several hours to cool and for the chocolate to solidify.

  16. Step 16/16

    Break into uneven pieces and serve.

Composition

Ingredients

Types

Dairy, Sweeteners, Liquids, Flavorings, Leavening agents, Seasonings, Fruit, Chocolate

Ingredients

Almonds, Unsalted butter, Soft light brown sugar, Water, Vanilla extract, Baking soda, Sea salt, Orange zest, Dark chocolate

Notes

Almonds (roasted, Leivadiotis brand), Dark chocolate (70% cocoa solids)

Allergens

Milk, May contain milk, May contain soy

Dietetics

Dietary regimen

Vegetarian, Gluten-Free

Calories

420 kcal

Macro nutrients

Protein: 5.5g, Total fat: 28g, Saturated fat: 12g, Carbohydrates: 42g, Sugars: 39g, Fiber: 3.5g

Nutritional Information

Minerals

Calcium: 85mg, Iron: 2.2mg, Magnesium: 75mg, Potassium: 210mg, Sodium: 115mg

Vitamins

Vitamin E: 4.1mg, Vitamin B2: 0.1mg, Vitamin C: 0.4mg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Hard (3/4)

Steps

16 steps

Equipments

Utensils

baking sheet, parchment paper, chef's knife, cutting board, medium saucepan, heatproof spatula, wooden spoon, candy thermometer, measuring spoons

Appliances

Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Holiday season, Gift giving, Party, Celebration

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Brittle, Crisp, Smooth, Melting

Flavors

Sweet, Buttery, Caramelized, Chocolatey, Nutty, Salty, Citrusy, Vanilla

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 14 days (Store in an airtight container,Keep in a cool, dry place,Keep away from direct sunlight,Separate layers with parchment paper), fridge : 30 days (Store in an airtight container,Separate layers with parchment paper,Allow to return to room temperature before serving to reduce condensation), freezer : 90 days (Store in a freezer-safe airtight container,Separate layers with parchment paper,Thaw in the sealed container at room temperature)