Crunchy and buttery toffee coated in chocolate (milk, dark, white, your choice!) and almonds (or your favorite nuts).
Ingredients
1 cup salted butter
1-1/3 cups sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped blanched almonds, toasted
4 (4-1/2-ounce) bars milk chocolate, melted (or 18 ounces of any sweetened chocolate, such as white, dark, semi-sweet, etc.)
1 cup finely chopped blanched almonds, toasted
Directions
- Butter a 9 x 13-inch baking pan; set aside. Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then, to hard-crack stage (300F on your candy thermometer or 305F at high altitude) – watch carefully after temperature reaches 280 F. Quickly stir in coarsely chopped nuts; spread in buttered pan. Cool thoroughly. Turn out on waxed paper; spread top with half the melted chocolate; sprinkle with half the finely chopped nuts. Cover with waxed paper; invert; spread again with remaining chocolate. Sprinkle top with remaining nuts. If necessary, chill to firm chocolate. Break into pieces. Yield depends on how big or small your pieces are!
Notes
- Photo by Dutch Boyd under Creative Commons license.
- Reviewers, if you have a kitchen scale, please help us out and note the yield by weight. Thanks!