Crunchy Chocolate Almond Toffee

Submitted by KateL

"Entered for safe-keeping. From Marcel Desaulneirs' "I'm Dreaming of a Chocolate Christmas" as featured in Woman's World magazine 12/15/08. Preparation time includes cooling and refrigeration time."

 

• Ready In: 1hr 25mins
• Ingredients: 6
• Yields: 2 1/2 pounds
• Serves: 8

ingredients

• 2 cups natural almonds, sliced
• 2 1⁄4 cups sugar
• 8 ounces unsalted butter, cut into 16 pieces (2 sticks)
• 1⁄2 cup water
• 2 tablespoons light corn syrup
• 4 ounces semisweet baking chocolate, melted

directions

1. Bake almonds in 325-degree-Fahrenheit (163 degrees Celsius) oven 10 minutes until toasted.
2. In large saucepan over medium heat, stir sugar, butter, 1/2 cup water and corn syrup until sugar dissolves and butter melts.
3. Bring to boil, stirring only once or twice to prevent sticking and burning; cook until mixture reaches 360 degrees Fahrenheit (182 degrees Celsius) on candy thermometer and is caramel color, about 12 minutes.
4. Remove from heat; after about 10 seconds when bubbles dissipate, with heat-resistant silicone spatula, fold in 1 cup almonds.
5. Pour on baking sheet with sides; spread evenly.
6. Cool at room temperature 10 minutes. Refrigerate 20 minutes.
7. Spread melted chocolae over toffee; sprinkle with remaining almonds.
8. Refrigerate 30 miutes until hard; break into pieces.
9. Store in tightly seal container.