Sunday, April 6, 2008

The Perfect Crunch

Last week, when I told you about Baking From My Home To Yours, I also told you I got another book at the same time. Here it is: David LebovitzThe Perfect Scoop.

Let’s just say my KitchenAid’s ice cream attachment is going to be busy this summer! Ice cream, like candy, is one of those things that, up until recently, I never thought could be so easy to make in a home kitchen. I had never tasted homemade ice cream until I made it myself and, boy, was that ever a revelation. Since my ice cream maker wasn’t in the freezer (still isn’t, darn tiny freezer) the day I got The Perfect Scoop, I chose a recipe from the “Mix-ins” section of the book.

A Buttercrunch Toffee recipe so easy, soooooo delicious, we ate the whole batch within 2 days. Never mind stirring it into homemade ice cream, this stuff is perfect as is! David says in the book that he first posted the recipe on his blog.

Man, have I been missing out! No matter, I’m catching up and I promise, next time I talk about ice cream, I’ll post an ice cream recipe!

Buttercrunch Toffee
The Perfect Scoop, David Lebovitz

1 cup, almonds, toasted and finely chopped
1 tablespoon water
4 tbsp butter, salted or unsalted butter, cut into pieces
1/2 cup granulated sugar
2 tbsp packed light or dark brown sugar
1/8 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup chocolate chips, or 3 oz bittersweet or semisweet chocolate, chopped

Using half of the chopped almonds, form an 8-inch circle in an even layer on an ungreased baking sheet.

Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together. Have the baking soda and vanilla measured and ready.

Cook the mixture over medium heat, stirring as little as possible. When the mixture reaches 300F, remove the pan from the heat and immediately stir in the baking soda and vanilla. Mix just until combined; don’t overstir.

Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet. Using as little movement as possible, spread the toffee to cover the circle.

Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt. Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate. Cool completely until the chocolate is firm. Depending on the temperature of your kitchen, you may need to cool it in the refrigerator. Remove it once the chocolate has hardened.

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Ginny said...

I am drooling! I'm addicted to toffee! Looks great!

test it comm said...

That looks so good!

Rosa's Yummy Yums said...

Terrific! Absolutely scrumptious!



grace said...

oh good heavens. it's too early for me to be craving such things.

i like a good skor or heath bar (by the way, what's the difference between the two? i've never been able to figure it out), but homemade is the way to go. your toffee looks properly crunchy, buttery, and chocolatey and i could really go for some right now. is it ever too early? i think not.

Brilynn said...

I've been drooling over this book since it came out but I still don't have it. I have made some of the recipes out of it though, the Salted Butter Caramel ice cream is fabulous!

Nic said...

I got that book for Christmas and it's great.
David would be really impressed with this toffee, it looks fabulous!

Cakespy said...

Perfect alone or with ice cream. Yum. That sweet-and-slightly salty combo gets me every time.

Patricia Scarpin said...

LyB, this is food porn. You are not supposed to do that to me, you know. ;)

Vintage Tracy said...

YUMYUMYUM! Can I quote Will Farrell when I say "scrumdilicious"!!!?

I just got the Ben and Jerry's ice cream book, but have only made one thing out of it so far. Can't wait to crank it into high gear this summer!

Patsyk said...

I am sure if I made that, it wouldn't last the day at my house! Looks so good!

Jerry said...

This is where I'd eat it all and have the evidence on my face!

Anonymous said...

You will love this book. We use it ALL the time during the summer - David rocks our world!

LyB said...

Ginny - I'm addicted too, I just love this recipe, so easy!

Kevin - Too good! :)

Rosa - Thank you so much!

Grace - Never too early for a nice piece of buttery toffee! ;)

Brilynn - You should so get it, and I should so try that ice cream!

Nic - Thank you! It is a great book, I can't wait to try more recipes!

Cakespy - It is absolutely perfect, just the right balance.

Patricia - LOL! I guess we're even for all the times you've done it to me! :)

Pumpkin Girl - You can quote Will Farrell any day! :)

Patsyk - It's just too much temptation, it's so good!

Jerry - LOL! Yep, that's pretty nuch how it happened!

Denise & Lenny - I can't wait to try out more recipes, it really is a great book!

Anonymous said...

I didn't know David had a toffee crunch recipe! I love toffee and now I love him even more! That photo of you chopping the chocolate with that knife is outstanding, as is the toffee photo :)

Anonymous said...

What a great recipe!

I loved it so much, I included a link to it in a weekly roundup of the best recipes on the web, over at Blissfully Domestic. (

Thanks for the recipe!! :o)

Cookie baker Lynn said...

Yum. Totally delicious!

Susan @ SGCC said...

Isn't this the most sinful thing? It looks wonderful! I could eat it all day long!

Threepwood said...
This comment has been removed by the author.
Anonymous said...

Made this today for one of my girls as a treat for her to take away on camp. I've just tried it now and I'm going to very surprised if there is any left there for her in the morning! Just FANTASTIC! Yum.

Helene said...

Oh wow! That looks fantabulastic!