chocolate almond toffee

Name: Chocolate Almond Toffee
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 cup(s) butter, unsalted, cut up; 1 1/2 cup(s) sugar; 1 tablespoon(s) light corn syrup; 1 cup(s) chopped almonds (i use unsalted); 1/4 cup(s) finely chopped almonds; 6 ounce(s) milk chocolate (i used dark choc.); 6 ounce(s) butterscotch chips

(1 RATING)

171 Pinches 1 Photo

Penny Larson

Litchfield, MN

Updated on May 6, 2011

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

Rate

prep time 10 Min

cook time 10 Min

method ---

yield makes 2 1/2 lbs.

Ingredients

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

How To Make chocolate almond toffee

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.

Step 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.
Step 3

Quickly pour toffee onto prepared pan and spread to edges. Let stand in pan on a wire rack for 30 minutes.
Step 4

Melt chips together in micro-wave. Spread 1/2 mixture on cooled toffee. refrigerate 20 min. or until firm.
Step 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.
Step 6

Once choc. is firm, break bar into pieces. Store airtight at room temp, up to 1 month. (keeps longer in refrigerator.)
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