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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Almond Toffee Bark Recipe

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This recipe for Almond Toffee Bark is from LET'S EAT! Vol.2, 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 cup unblanched (skin on) whole almonds
1 cup unsalted butter
1 cup sugar
3/4 tsp. salt (reduce to 1/4 teaspoon if using salted butter)
1/2 tsp. vanilla
1 (12 oz.) package milk chocolate chips (2 cups)
1/4 cup finely chopped pecans
Directions:
Directions:
1. Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2-3 minutes (stir after each minute).
2. On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approx. 13x9 inches.
3. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt.
4. Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approx. 7-10 min. till candy is the color of the brown skin of the almonds; it will start smoking slightly.
5. Immediately pour candy, without scraping pan, over almonds, covering all nuts.
6. Sprinkle chocolate chips evenly over the hot candy.
7. Wait 1 minute and spread the melted chocolate until it is smooth.
8. Sprinkle with pecans. Let cool and break into pieces.
9. Store in a tightly covered container in cool place or refrigerator.

TO MAKE A DOUBLE BATCH: Double all ingredients, cook according to directions above on stovetop in 4 to 5 quart pan and pour into prepared 13x18 half sheet pan.

 

 

 

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