Chocolate-Coated Almond Toffee
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Makes: about 3 cups candy
Candy:
1 c. (2 sticks) butter
1 c. sugar
3 T. water
1 T. corn syrup
1/2 c. toasted, chopped almonds
Coating:
6 squares (6 oz.) semi-sweet chocolate, melted
1/3 c. toasted almonds, finely chopped
Butter a 15-1/2"x10-1/2"x1" baking pan very well. Set aside.
Cook butter, sugar, water, and corn syrup in heavy saucepan
over medium heat until mixture boils, stirring constantly. Boil
gently 12-14 minutes more until mixture reaches 300 degrees
Fahrenheit; stir frequently. Mixture will turn golden brown and
become very thick.
Remove from heat; stir in almonds. Spread evenly into baking
pan. Let stand until almost cool to the touch.
Spread melted chocolate over toffee; sprinkle with chopped
almonds. Let stand until chocolate is firm. Break into pieces.
VARIATION:
1) you may use white chocolate or milk chocolate
2) you may substitute other types of nuts, such as macadamia
or pecan
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