Ingredients: |
Ingredients: 2 1/4 cups slivered almonds, coarsely chopped, toasted and divided
1 c butter
1 cup sugar
1/3 c water
1 Tbs light corn syrup
1/2 tsp vanilla extract
1 cup semisweet chocolate mini chips, divided
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Directions: |
Directions:Line 2 baking sheets with aluminum foil; grease foil. Butter sides of a very heavy large saucepan. Combine butter, sugar, water, and corn syrup in a saucepan. Stirring constantly, cook over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan.
Attach a candy thermometer to the pan making sure it doesn't touch the bottom. Increase heat to medium and bring to a boil. Cook, without stirring, until mixture reaches a hard-crack stage (approx. 300-310º. Test about 1/2 tsp of mixture in ice water. Mixture will form brittle threads in ice water and remain brittle when removed from the water.
Remove from heat and stir in 1 cup almonds and vanilla. Spread mixture onto 1 prepared baking sheet. Sprinkle 1/2 cup chocolate chips over hot toffee, spread melted chocolate. Sprinkle 1/2 cup of almonds over chocolate. Invert toffee onto second baking sheet. Sprinkle second side with remaining 1/2 cup chocolate chips, spread melted chocolate; Sprinkle remaining almonds over chocolate and press into chocolate.
Chill for 1 hour or until the chocolate hardens. Break into small pieces. Store in an airtight container in a cool place. |
This recipe for Toasted Almond Bark is from