Why pay for store-bought when you can have fun making your own? Make this un-sinfully yummy confection that will remind you of a famous candy bar sometimes found crushed into ice cream or atop a frosted cake!
Just be sure to use a METAL baking pan when making this so you can bang it against the counter to remove the toffee. And, put this recipe in your Holiday Recipe folder. You’re going to want to make several batches of this for gifts!
- 1 lb. unsalted butter (if you can find unsalted margarine, use 1/2 lb. [2 sticks] of each; otherwise, use all butter)
- 2 c granulated sugar
- 6 Tbsp. water
- 2 tbsp. light corn syrup
- 1 lb. semi-sweet chocolate (not chocolate chips), coarsely chopped **
- 2 cups chopped almonds (about 8 oz)
Preheat oven to 350 and toast almonds for 10-15 minutes until lightly browned and fragrant, stirring occasionally. Meanwhile, grease a 9″ x 13″ METAL baking pan with butter or shortening.
In a heavy medium-sized saucepan (4 qt.), combine butter, sugar, water and corn syrup. Bring to a boil over moderate heat, stirring occasionally. Insert a candy thermometer and boil over moderately high heat until thermometer reaches 250. Begin to stir continuously. to prevent scorching. If the candy begins to darken around the sides of the pan, reduce the heat. continue stirring until the syrup reaches 300 or hard crack stage. Immediately pour into the prepared pan.
Cool thoroughly at room temperature.
When candy is firm remove from pan by turning the pan upside down (on a foil or parchment papered board) on the countertop. Rap it soundly once or twice until the candy falls out onto the board. It’s OK if it breaks. Melt the chocolate in a double boiler over hot water (or in the microwave) until smooth and spread half the melted chocolate on one side of the toffee. Sprinkle with half the toasted almonds and press them into the chocolate. Cool until chocolate hardens. Turn uncoated side up. Spread with remaining chocolate, then remaining almonds and press almonds into chocolate again. Refrigerate until chocolate hardens.
Break into pieces by inserting the tip of a knife at the points where you want the candy to break.
Store in airtight containers at room temperature for 1 month, or refrigerated for 3 months or frozen for 6 months.
Makes about 1-1/2 pounds of toffee.
**You can use dark chocolate or milk chocolate if you prefer.