Almond Toffee
- Ready In:
- 2hrs
- Ingredients:
- 7
- Yields:
-
60 pieces
ingredients
- 1 1⁄2 cups whole almonds
- 3 1⁄3 cups sugar
- 1 1⁄2 cups butter
- 1⁄4 cup light corn syrup
- 1⁄2 teaspoon salt
- 1 tablespoon vanilla
- 12 ounces semi-sweet chocolate chips
directions
- 1.Place almonds in baking pan. Bake in a 350 oven shaking pan occasionally until golden brown. About 10-12 minute When cool, finely chop.
- 2.In a 5-6 qt pan over medium-low heat stir sugar butter corn syrup and salt and 3/4 cup water until butter is melted and sugar is dissolved. Increase heat to medium high and cook, stirring occasionally until mixture is golden brown (300 degrees on candy thermometer)about 10-15 minutes. Remove from heat and carefully stir in vanilla and 1/2 the almonds. Immediately pour onto a 10 x 15 inch baking pay with 1 inch tall sides. Let toffee cool at room temp until set for at least 30 minutes.
- 3.Place chocoate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to simmer put pan over and remove from the heat and let stand stirring occasionally until melted and smooth.
- 4.Pour over toffee and spread. Sprinkle with remaining almonds. Let stand for at least 1 hr then gently twist pan to remove and break into pieces. Store chilled airtight for up to 1 month.
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