Almond Toffee

Submitted by appleydapply

"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."

 

• Ready In: 45mins
• Ingredients: 8
• Yields: 3 pounds

ingredients

• 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

directions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.