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Almond Toffee Recipe

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This recipe for Almond Toffee is from Church at The Cross Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C (2 sticks) unsalted butter, cut up
1-1/2 C sugar
1 Tbsp light corn syrup
1 C chopped almonds plus 1/4 C finely chopped almonds
12 oz milk chocolate bars, chopped or milk chocolate chips
Directions:
Directions:
Line a 15 x 10 x 1-inch jelly roll pan with nonstick spray.

In a medium-size saucepan, heat butter, sugar, corn syrup and 2 tablespoons water over medium heat to melt butter. Increase heat to medium-high and insert candy thermometer. Cook mixture about 12 minutes until golden brown and temperature reaches 300º. DO NOT stir. Remove from heat and remove thermometer. Carefully stir in 1 cup chopped almonds.

Quickly pour toffee into prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes. Melt half of the chocolate in microwave on HIGH for 45 seconds. Stir to smooth. Spread over top of cooled toffee; refrigerate until firm.

Once bar is firm, flip 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. Once chocolate is firm, break bar into 2-1/2" pieces. Store airtight at room temperature, up to 1 month.
Personal Notes:
Personal Notes:
I found this in a newspaper. It is a good addition to my Christmas goodie tray.

 

 

 

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