Chocolate Almond Toffee
1/2 cup butter, melted
1 1/2 cups light brown sugar, packed
2 tablespoons water
1 tablespoon light corn syrup
1/2 of 1 ounce square baking chocolate, melted
1/2 cup thinly slices almonds, toasted and warm
3/4 pound dipping chocolate, if desired
Butter a 9" x 13" baking pan and set aside. Use cautionary measures when working with hot syrup.
In a heavy saucepan, combine butter, brown sugar, water and corn syrup, blending well. Cook to 230°F on a candy thermometer. Add 1/2 of chocolate square and continue to cook to 294°F. Pour into well butter baking pan or slab. Sprinkle almonds over top of hot toffee, pressing in with the back of a spoon. Drizzle melted dipping chocolate over toffee, if desired. Loosen from pan before completely set. Cool and break into pieces.
Almonds must be warm to adhere to the candy.
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