Prep 10 mins
Cook 30 mins
This recipe is unbelievably tasty. This toffee make a delicious gift at holiday times. You won't be able to control yourself from eating more. Other nuts can be substituted for almonds if you wish.
- 1 lb butter
- 2 cups sugar
- 6 tablespoons water
- 2 tablespoons light corn syrup
- 1⁄3 lb raw slivered almonds
- 3⁄4 cup semi-sweet chocolate chips
- 1⁄2 cup chopped walnuts
- -Preparea slightly greased cookie sheet pan that has edges (is this called a jelly roll pan?)-Combine butter, sugar, water and corn syrup in a medium saucepan.
- Mix well and cook over medium heat to 260 degrees on a candy thermometer (Be careful, it will be vigorously boiling. This is hot stuff!).
- Stir occasionally, but don't scrape down the sides of the pan because it will make the candy grainy.
- -At260 degrees, add the almonds and stir continuously, but gently until the mixture reaches exactly 300 degrees.
- -Removefrom heat and pour onto slightly greased pan.
- -Spreadout candy to edges and corners.
- -Topwith chocolate chips.
- The heat from the candy will melt the chocolate, after several minutes, spread the chocolate to fully cover toffee.
- -Sprinklewith walnuts if desired, though some people prefer to skip the walnuts. Also other favorite chopped nuts (almonds, peanuts, macadamias, etc. may be substituted for walnuts.
- -Coolcompletely, about 2 or more hours.
- -Breakinto pieces and try not to eat too much yourself.
I've made 2 batches so far for gifts at work, and they both taste great. I added toasted almonds to the first one and walnuts on top of the second one. Neither batch got to 300 degrees, before it hit hardball stage when I dropped a bit in cold water. I just poured it out then. Love the trick of letting the heat melt the chocolate.
Love this recipe. I used toasted almonds throughout and Wilton Milk Chocolate Melts. I've never found a thermometer that I've trusted so . . . I cooked until it started turning a dark honey color (for me it was about 12-14 minutes) then I started testing by dropping ~1/4 teaspoon of mixture into a cup of ice cold water. Then tasting that small sample to make sure it was brittle and didn't gum up and stick to my teeth. After that, I removed it from heat and quickly stirred in my toasted almonds and poured into the pan.
very easy 2 follow recipe and it was hard to stop eating