White Chocolate Almond Toffee

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READY IN: 1hr 10mins
SERVES: 10
YIELD: 2 1/4 lbs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a 15x10x1" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray. In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water. Heat over medium heat to melt butter. Increase heat to med-high and insert candy thermometer.
  • Cook mixture about 12 minutes until golden brown and temp reaches 300°F DO NOT STIR. Remove from heat and remove thermometer. Carefully stir in 1c. chopped almonds.
  • Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30mins.
  • Melt half of the chocolate in microwave on High for 45 seconds. Stir to smooth. Spread over top of cooled toffee. Refrigerate 20 minutes until firm.
  • Once bar is firm, flip over onto a piece of wax paper; remove foil. Microwave remaining chocolate on High 45 seconds and stir to smooth. Spread over toffee bar; sprinkle with remaining 1/4c. almonds. Use wax paper to slide toffee bar back onto baking pan. Refrigerate 20 more minutes.
  • Once chocolate is firm, break bar into 2.5" pieces. Store airtight at room temperature up to 1 month.
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