Chocolate Almond Toffee

Penny Larson

By
@mslakes

Stand and Chill times are what takes the longest. but, so worth the wait~ promise~!


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Comments:

Serves:

makes 2 1/2 lbs.

Prep:

10 Min

Cook:

10 Min

Ingredients

1 c
butter, unsalted, cut up
1 1/2 c
sugar
1 Tbsp
light corn syrup
1 c
chopped almonds (i use unsalted)
1/4 c
finely chopped almonds
6 oz
milk chocolate (i used dark choc.)
6 oz
butterscotch chips

Directions Step-By-Step

1
Line a 15x10X1 in.jelly-roll pan with foil coated with non-stick cooking spray. In a medium-size saucepan, heat butter, sugar, corn syrup and 2 TBS. water.
2
Cook mixture about 12 minutes until golden brown and temperature reaches 300 degrees. Do no Stir. Remove from heat and remove thermometer. carefully stir in 1 C. chopped almonds.
3
Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes.
4
Melt chips together in micro-wave. Spread 1/2 mixture on cooled toffee. refrigerate 20 min. or until firm.
5
Once bar is firm, flip over onto a sheet of wax paper, remove foil. Slide toffee back onto baking pan. Spread remaining choc. mix on top and sprinkle with remaining finely chopped almonds. Refrigerate 20 min. more.
6
Once choc. is firm, break bar into pieces. Store airtight at room temp, up to 1 month. (keeps longer in refrigerator.)

About this Recipe