Almond Toffee Recipe

By Linda Johnson Larsen

Ingredients

Preheat the oven to 375°F.
Spread the almonds in a single layer on a cookie sheet. Bake for 8 to 10 minutes or until the almonds are fragrant and turn a deeper shade of brown. Remove from the oven and cool. Coarsely chop the almonds and set aside.
Line a 15" x 10" pan with heavy duty aluminum foil. Use the 2 teaspoons unsalted butter to grease the foil.
In a large, heavy saucepan, combine the sugar, 1-3/4 cups unsalted butter, corn syrup, and salt. Bring to a boil over high heat, stirring frequently.
Reduce the heat to medium-low and attach a candy thermometer to the side of the saucepan.
Simmer until the mixture reaches 290°F (hard crack stage). This should take 25 to 30 minutes.
Remove the pan from the heat and add the vanilla and sliced almonds.
Immediately pour the mixture onto the lined jelly roll pan.
Stir the semisweet and milk chocolate chips together in a medium-sized microwave safe bowl. Microwave on high for 1 minute, then remove and stir. Continue microwaving the chips on high power for 30 second intervals, stirring after each interval, until the chocolate is melted.
Pour the chocolate over the toffee and spread to cover.
Sprinkle with the chopped toasted almonds.
When the candy is cool, break it apart and store in an airtight container at room temperature.

Serves approximately 36 (depending on the size of your pieces)

You can make this candy recipe with any type of nut. Try using cashews, pecans, or walnuts.
Be very careful when working with boiling sugar syrup. It can cause severe injuries and burns.
If you don't have a candy thermometer, you can still make this recipe. Set a small bowl with cold water next to the stove. As the syrup boils, it will start to change color. After 20 minutes, carefully scoop out a small amount of the syrup and drop it into the water. At hard crack stage, the syrup will turn into threads that will not bend when you take them out of the water. Change the water every time you test the syrup.