Crunchy Almond Toffee Recipe
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Category: |
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Ingredients: |
Ingredients: 7/8 lb or 2 sticks butter (no substitutes)
1 1/3 cups sugar
1 tablespoon white corn syrup
3 to 4 tablespoons water
1 7/8 cups slivered almonds, toasted
2 – 4 oz Hershey bars
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Directions: |
Directions:Assemble and measure all ingredients. Have a candy thermometer positioned on the inside of a heavy saucepan (2 quart size works well). Coat a small cookie sheet or 11x17 jelly roll pan with butter.
Toast slivered almonds in a 325 degree oven for 5-10 minutes until lightly browned. Divide in half. Use 7/8 cup for incorporating in the toffee itself and 7/8 cup for sprinkling on the top of melted chocolate.
Melt butter in the pan over low medium heat. Add sugar, corn syrup and water to the melted butter. Stir until sugar dissolves over medium heat. Bring mixture to a boil without stirring.
Cook until mixture reaches about 290 degrees. Stir in 7/8 cup of the almonds. Continue cooking to 300 degrees (hard crack stage).
Pour onto buttered pan. Try to pour to cover the pan. The toffee will spread thin but may not reach the corners. Do not try and spread it any further.
Place sections of Hershey bar over the top of toffee mixture. After a few minutes, the chocolate can be spread to cover the toffee. Press almonds into the chocolate and allow to cool overnight. Slop the end of a flexible spatula under the edge of the toffee and lift. Break with your hands into irregular pieces and store covered in a tin or air tight container.
Crumbs left from the breaking toffee make a great topping to ice cream. |
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