Toasted Almond Toffee

My family and guests enjoy having some candy to munch on and I like to make it easy for me as well as enjoyable for them.  This recipe for toffee is super easy as long as you have a candy thermometer.  I like to lightly toast my sliced almonds before using them and sprinkle them with a bit of sea salt to accentuate the chocolate!

In a large saucepan bring to a boil:
2-1/3 cup Sugar
2 cups Butter, cut into small pieces
2 Tabl. Corn syrup
1/4 cup + 2 Tabl. Water

Stir syrup constantly as it comes to a boil.  Set your thermometer for 300 degrees.  Butter 2 cookie sheets and generously spread the toasted almonds (about 2 cups each) on each tray.  When the toffee reaches  300 degrees, remove from heat and stir in 1 tsp. Vanilla Extract (BE CAREFUL – THIS WILL BUBBLE!).  Carefully, pour the toffee over the almonds.  Spread it to desired thickness – it does not have to cover the tray.

Allow the candy to set for 5 minutes.  Divide 1 pkg. chocolate chips between the 2 pans, sprinkling on top.  Allow the chips to melt and then spread over the top of candy.  Once chocolate is set, move the trays to the refrigerator to chill.  Remove trays from the refrigerator, crack the tray on the counter and break the candy into pieces.  Place it in the refrigerator or freezer to keep.

* toast almonds by spreading in a single layer on cookie sheets.  Place in 325 degree oven for 4-5 minutes, stirring occasionally.  Do not allow them to hrown.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on December 16, 2010, in Candy and tagged , , . Bookmark the permalink. Leave a comment.

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