Rich, buttery and crisp toffee, topped with milk chocolate.
Recipe Ingredients:1 cup butter
1 1/3 cup granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
2 cups finely chopped almonds - divided use
1 (8-ounce) milk chocolate bar, coarsely chopped
- Line bottom and sides of a 15x10x1-inch jelly roll pan with lightly buttered aluminum foil. Set aside.
- Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300°F (150°C) on a candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped into cold water.)
- Remove from heat. Stir in 1 cup almonds. Quickly spread out on prepared pan with buttered spatula (warming the pan first will help to spread candy thinner).
- Place chocolate pieces on top while still hot, allow to soften and spread evenly over toffee. Sprinkle with remaining almonds and press lightly. Let sit to cool. Invert pan, peel off foil and break into serving pieces. Store in tightly covered container at room temperature.
Makes about 2 pounds candy.