Prep 10 mins
Cook 35 mins
More sweet goodness from Southern Living. Although a candy thermometer is recommended for this recipe, if you don't have one, you can follow the directions and go by time and color.
- 1 1⁄2 cups whole raw almonds
- 3 1⁄3 cups sugar
- 1 1⁄2 cups butter
- 1⁄4 cup light corn syrup
- 1⁄2 teaspoon salt
- 3⁄4 cup water
- 1 tablespoon vanilla
- 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, finely chopped
- Place almonds in a baking pan. Bake at 350°, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. Watch carefully; nuts can burn quickly! Remove from oven and let cool. When cool enough to handle, finely chop.
- In a 5- to 6-quart heavy pan over medium-low heat, stir sugar, butter, corn syrup, 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 deep golden brown (300° on a candy thermometer), 10 to 15 minutes. Remove from heat and carefully stir in vanilla and half the almonds (mixture may bubble up). Immediately pour into a 10- by 15-inch baking pan with 1-inch-tall sides. Let toffee cool at room temperature until set, at least 30 minutes.
- Meanwhile, place chocolate in the top of a double boiler or in a heatproof bowl. Bring a few inches of water to a simmer in bottom of double boiler or a pan that the bowl can nest in; remove pan from heat. Place chocolate over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.
- Pour chocolate over cooled toffee; with a knife or an offset spatula, spread level. Sprinkle remaining almonds evenly over chocolate. Let stand at room temperature until chocolate is set, at least 1 hour (or chill about 30 minutes).
- To remove, gently twist pan to release toffee, then chop or break into chunks. Store airtight at room temperature for up to 2 days, or chill airtight up to 1 month.