While not an overly complex recipe, this Chocolate Nut Crunch recipe is a little harder than most that I share. I actually had to make it twice so I could take a plate of it to the function we had on Friday night. I burnt the toffee! This recipe is based on one I found on ifood.tv. After my first batch, I modified the recipe and came up with this:
Chocolate Nut Crunch
Ingredients:
- 115 grams slivered almonds
- ¾ cup brown sugar, packed
- 150 grams butter
- 1 cup grated chocolate (I used Cadbury Dairy Milk Chocolate and this equated to approx 5 rows of a 200gm block.)
Instructions:
- Lightly toast almonds under a grill or in a pan.
- Sprinkle nuts onto a lined baking tray.
- In a saucepan melt butter and sugar together. Bring to a rolling boil, stirring constantly.
- You need to keep the mixture at boil for about 4-5 minutes. This for me was the tricky part, it goes from not being burnt to burning pretty quickly and it continues to cook when you take it off the heat. You don’t want the mixture to start darkening like the photo above!
- You need to do these next couple of steps pretty quickly. Pour the mixture over the almonds, spreading with a large metal spoon if needed.
- Sprinkle chocolate over the toffee and then cover. Leave the cover on for a couple of minutes, so the chocolate can melt.
- If the chocolate hasn’t fully melted, place the metal spoon in hot water, dry it off and then smooth the chocolate out with the back of the spoon.
- Place the tray in the fridge so the nut crunch sets.
- Once set, break it up into pieces. It is quite sweet, so the pieces don’t need to be too large.
- 115 grams slivered almonds
- ¾ cup brown sugar, packed
- 150 grams butter
- 1 cup grated chocolate (I used Cadbury Dairy Milk Chocolate and this equated to approx 5 rows of a 200gm block.)
- Lightly toast almonds under a grill or in a pan.
- Sprinkle nuts onto a lined baking tray.
- In a saucepan melt butter and sugar together. Bring to a rolling boil, stirring constantly.
- You need to keep the mixture at boil for about 4-5 minutes. This for me was the tricky part, it goes from not being burnt to burning pretty quickly and it continues to cook when you take it off the heat. You don't want the mixture to start darkening like the photo above!
- You need to do these next couple of steps pretty quickly. Pour the mixture over the almonds, spreading with a large metal spoon if needed.
- Sprinkle chocolate over the toffee and then cover. Leave the cover on for a couple of minutes, so the chocolate can melt.
- If the chocolate hasn't fully melted, place the metal spoon in hot water, dry it off and then smooth the chocolate out with the back of the spoon.
- Place the tray in the fridge so the nut crunch sets.
- Once set, break it up into pieces. It is quite sweet, so the pieces don't need to be too large.
Our Family Menu Plan For This Week.
Baking: Choc Chip Muesli Slice
Monday: Shepherd’s Pie
Tuesday: Slow Cooker Chicken Satay
Wednesday: Left Overs
Thursday: Quick Tuna Rice
Friday: Baked Penne Pasta
Saturday: Tacos
Sunday: Lamb Chops With Steamed Vegetables
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. All of these recipes are in the database of the Planning With Kids Free Menu Planner. You can use the menu planner to plan a week of meals for your family and then print out the associated shopping list.