Name: Almond Toffee
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 52 min
Yield: about 2-1/4 pounds
Ingredients: 1 cup (2 sticks) unsalted butter, cut up; 1 ½ cups granulated sugar; 1 tablespoon light corn syrup; 1 cup chopped almonds plus 1/4 finely chopped almonds; 12 ounces milk chocolate bars, chopped, or milk chocolate chips

Directions

Step 1

Line a 15 x 10 x 1-inch jelly-roll pan with nonstick foil or regular foil coated with nonstick spray. In a medium-size saucepan, heat butter, sugar, corn syrup and 2 tablespoons water. Heat over medium heat to melt butter. Increase heat to medium-high and insert candy thermometer (see Note).

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Step 2

Cook mixture about 12 minutes until golden brown and temperature reaches 300°F. Do not stir. Remove from heat and remove thermometer. Carefully stir in 1 cup chopped almonds.
Step 3

Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes.
Step 4

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.
Step 5

Once firm, flip entire bar over onto a sheet of waxed paper; remove foil. Microwave remaining chocolate on HIGH for 45 seconds. Stir until smooth. Spread over toffee bar; sprinkle with remaining 1/4 cup almonds. Use waxed paper to slide toffee bar back onto baking pan. Refrigerate 20 minutes more.
Step 6

Once chocolate is firm, break bar into 2-1/2-inch pieces. Store airtight at room temperature, up to 1 month.

Nutrition Facts

Per Serving:

157 calories; fat 10g; cholesterol 16mg; saturated fat 5g; carbohydrates 15g; insoluble fiber 1g; protein 2g; sodium 9mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts