I cannot remember where this recipe comes from – it is so old that it is handwritten on an index card. (Back then, I never wrote down where I found the recipes.) But this is a perennial favorite. Don’t be afraid of the candy thermometer – it is an essential tool and once you invest in one, well then, you’ll just have to make lots of candies to justify the (not so great) expense!
Ingredients:
2 sticks unsalted butter
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1 ½ cups sugar
3 tablespoons light corn syrup
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2 cups toasted, sliced almonds
12 ounces semisweet chocolate, melted
Method:
1. Line a 12” x 18” jellyroll-type pan with foil. Coat with baking spray.
2. Melt butter in saucepan over medium heat. Stir in sugar, corn syrup and 3 tablespoons of water. Cook, stirring occasionally, until mixture reaches 300 degrees on your candy thermometer. Remove from heat, stir in 1 cup of the almonds and quickly pour into prepared pan, spreading with a spatula as necessary to fill pan.
3. When toffee is just firm enough to handle, turn out onto a parchment or wax paper covered surface and peel off foil. Allow to cool completely.
4. Wipe off candy with a slightly damp paper towel to remove the oily residue and allow to dry briefly. Then spread half the chocolate mixture over toffee and sprinkle with half of the almonds. Allow to chill for about 20 minutes in the refrigerator, then repeat on the other side of toffee.
5. Break into pieces and pack in an airtight container. I like to wrap these up in cellophane bags for easy gifting
