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.
在家自製糖果是種樂趣，做法看似很難，但只要溫度掌握得準備便成功了一大半(煮糖時使用煮糖溫度計或電子溫度計更能事半功倍)。EC昨天做了杏仁朱古力拖肥糖，香脆的拖肥糖混合了杏仁粒，上面蓋着朱古力及杏仁片，如果不是要留意日常糖量攝取的話，EC絕對會在糖果底部裹上更多朱古力及杏仁碎！這些糖果與樂家杏仁糖味道十分相似，但甜度比它們低，用玻璃瓶子盛起包裝過後便是送禮佳品！
Chocolate Almond Buttercrunch
杏仁朱古力拖肥糖
Makes a 8.5 by 8.5 inch slab
可做8.5 x 8.5吋糖果一塊
Ingredients
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
材料
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.
杏仁角放食物袋中用麵棍壓碎，杏仁片白鑊中小火炒香放涼後弄碎備用。
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.
大型烤盆上舖上蠟紙後抹油，若使用矽膠墊則不用抹油，EC用8.5吋方型矽膠模，備用。
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.
立刻將拖肥糖倒在烤盆或矽膠模上，快速用曲柄抹刀平均地抹平拖肥糖表面，剛煮好的拖肥糖非常高溫，小心不要燙到手。
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.
趁熱放上朱古力粒，利用餘熱融化朱古力，待三分鐘後用曲柄抹刀或湯匙背部抹平表面，平均地撒上杏仁碎片，待在一旁讓朱古力冷卻。
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.
待朱古力完全凝固後可撕去蠟紙或矽膠墊，掰成小塊後放入密實盒保存，夏天時需存放雪櫃。
References:
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
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