Friday, December 3, 2010
David Lebovitz's Chocolate-Almond Buttercrunch Toffee Recipe
We're in that period leading up to Christmas now and the supermarket is full of Dulces de Navidad. I bought a whole array of dried fruit, including Spanish Fig Bread, French truffles and other things and stuffed them in a box to send to Sweden. Then, I went home and decided to make Chocolate-Almond Buttercrunch Toffee.
I did some research but in the end decided to follow David Lebovitz's recipe because his recipes always work, and I can tell you I wasn't sorry I did. It was very easy to make and as long as you have a candy thermometer and didn't fail chemistry (and it's not one of those bad candy days) I think you'll be fine.
I used 100g of hazelnut and 100g of almonds in mine. Other than that I followed the recipe to a tee.
For the recipe please go here.