Chocolate Almond Toffee

READY IN: 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup margarine (2 sticks)
  • 1 12
  • 1
    tablespoon light corn syrup
  • 3
    tablespoons water
  • 1
    cup almonds (coarsely chopped, roasted, no salt)
  • 16
    ounces dark chocolate (I use Wilton's 14 oz bag of Dark Cocoa Candy Melts) or 16 ounces milk chocolate (I use Wilton's 14 oz bag of Dark Cocoa Candy Melts)
  • 1
    cup almonds (finely chopped, roasted, no salt)
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DIRECTIONS

  • Melt margarine in a heavy 2-quart pan. Add sugar, syrup and water. Cook, stirring often, to hard crack stage, 300 degrees (watch carefully after 280 degrees).
  • Quickly stir in coarsely chopped almonds.
  • Spread mixture in well greased 13x9x2 pan. Allow toffee to harden for about 5 minutes. Place chocolate evenly over toffee. After chocolate melts, spread evenly over toffee. Sprinkle finely chopped almonds on top of chocolate.
  • DO NOT refrigerate. Cool at room temperature.
  • Chop into pieces with knife and enjoy!
  • Note - It is important that you do not refrigerate before breaking into small pieces because the toffee will separate from the chocolate (i'm speaking from experience!).
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