Toffee McGreevey

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • In a shallow baking pan spread almonds in one layer and toast in middle of oven until pale golden and fragrant, about 10 minutes.
  • Cool nuts and finely chop 1/2 cup.
  • Lightly oil a 15 1/2 x 10 1/2 x 1-inch metal baking pan.
  • Cut butter into 16 pieces and in a 2- to 3-quart heavy saucepan combine with sugar, corn syrup, and 2 tablespoons water.
  • Bring mixture to a boil over moderately high heat, stirring until sugar is dissolved, and boil, stirring occasionally, until thermometer registers 290°F.
  • ,about 7 minutes.
  • Quickly stir in slivered almonds and immediately pour mixture into baking pan.
  • With an offset or wooden spatula quickly spread toffee in an even layer as close to edges of pan as possible.
  • Let mixture stand 1 minute (it will still be very hot) and sprinkle evenly with chocolate chips.
  • Let chips melt and with spatula spread chocolate evenly over toffee.
  • Sprinkle chopped nuts evenly over chocolate, gently pressing them into it.
  • Chill toffee until chocolate is firm, at least 2 hours, and up to 2 weeks, covering tightly after 2 hours.
  • Break toffee into bite-size pieces and keep chilled to prevent chocolate from melting.
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