Chocolate Almond Buttercrunch 杏仁朱古力拖肥糖

Candy making is so much fun. It may seem intimidating but all you need is to pay attention to the temperature, which can be easily done if you own a candy or digital thermometer. This chocolate almond buttercrunch is delicious. The crunchy toffee is mixed with almond pieces and then covered with a layer of chocolate and toasted almond slices. I would have covered both sides with chocolate and almonds if I am not that concerned about my sugar intake… so let’s just stick with one side of coating. These treats taste exactly like Almond Roca, but only less sweet. Fill up a glass jar with a bunch of these goodies, decorate it a bit, then that will make a great gift.



Chocolate Almond Buttercrunch

Makes a 8.5 by 8.5 inch slab
可做8.5 x 8.5吋糖果一塊


113 g (4 oz) unsalted butter, cut into pieces
90 g light or dark brown sugar
1.5 Tbsp water
1/2 Tbsp white corn syrup
1/4 tsp salt
1/4 tsp baking soda
1/2 cup slivered almonds, crushed or chopped
1/2 cup good quality semi-sweet or bittersweet chocolate chips (I used a mixture of Callebaut bittersweet callets and Hershey’s semi-sweet chocolate baking chips)
1/2 cup sliced almonds, toasted and finely chopped


無鹽牛油,切塊 113克 (4安士)
黃糖或黑糖 90克
水 1.5湯匙
粟膠 1/2湯匙
鹽 1/4茶匙
梳打粉 1/4茶匙
杏仁角,壓或切碎 1/2杯
優質半甜或苦甜朱古力粒 (EC用Callebaut 苦甜朱古力粒及Hershey半甜朱古力粒各半) 1/2杯
杏仁片,炒香及切碎 1/2杯

Directions 做法

Place slivered almonds in a Ziploc bag and crush them with a rolling pin. Toast sliced almonds in a skillet over medium-low heat until fragrant. Set aside to cool then chop into pieces.

Line a large baking sheet with a silicon mat or greased wax paper. I used a 8.5 by 8.5 inch silicon baking pan. Set aside.

Combine butter, brown sugar, corn syrup, salt and water in a saucepan. Cook over medium-low heat and stir occasionally until a candy or digital thermometer registers 250°F/120°C. Stir in the slivered almond pieces and continue cooking and stirring until the mixture reaches the hard crack stage (it will register 300°F/150°C on your thermometer).  Remove from heat and quickly stir in the baking soda.
將牛油、鹽、糖、水及粟膠放在小鍋中,開中小火煮滾,間中攪拌,加熱至250°F/120°C後加入杏仁粒拌匀,繼續拌煮至硬脆狀態(Hard Crack Stage),即300°F/150°C後離火,加入梳打粉快速拌匀。


Immediately pour the hot toffee onto the prepared baking sheet or silicone pan (the mixture is extremely hot so be careful not to burn yourself). Spread the toffee quickly and evenly with an offset spatula.

Distribute chocolate chips over the hot toffee and let stand for 3 minutes (the chocolate chips will begin to melt). Spread it evenly on the top with an offset spatula or the back of a spoon. Sprinkle almond pieces over the top. Set aside to cool completely.


Once the chocolate is set, peel off from wax paper or silicon mat. Break into pieces. Store candy in an airtight container. Store in fridge during the summer time.


Candy Making: Nutty Butter Crunch from Candy Making for Dummies
Almond Butter Crunch from Cowgirl Chef
Almond Roca from Mel’s Kitchen Cafe
Chocolate-Almond Buttercrunch Toffee Recipe from David Lebovitz

If you want to republish this recipe, please link back to this post.

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