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Almond Toffee

Rated :

by 6 people

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Yield: 1-1/4 pounds

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Ingredients

1 cup butter
1 tablespoon water
1 cup sugar
3/4 cup finely chopped toasted almonds
4 to 5 ounces milk chocolate, coarsely chopped

Directions

1. Line a 13x9x2 baking pan with foil, extending foil over edges. Butter pan.

2. In a heavy 2-quart saucepan, cook butter and water over high heat to boiling. Add sugar. Reduce heat to medium; cook and stir till sugar is dissolved. Clip candy thermometer to side of pan. Continue cooking, stirring frequently, till thermometer registers 295 degrees (hard-crack stage). Remove from heat. Remove thermometer. Stir in 1/2 cup of the almonds.

3. Quickly pour candy into prepared pan; spread quickly and evenly. Slide foil and candy out of pan and onto countertop. Cover candy, using Topping Method 1 or II. Makes 1-1/4 pounds candy.

4. Topping Method 1:Sprinkle chopped chocolate over the top of the hot candy. When it's melted, spread chocolate over the candy. Sprinkle with remaining almonds. Cool candy; break into pieces.

5. Topping Method 2:Score candy into 2x2-inch pieces. Cut and separate pieces; cool till firm. Melt chocolate; spread on tops of pieces. Sprinkle with remaining almonds.

Note: Be sure to use real butter in toffee. With margarine, the fat separates out onto the candy's surface.

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Comments (2)

anonymous wrote:

So disappointed, chopped the nuts, roasted them. Cooked the toffee, exactly to the directions, used a candy thermometer (same one I use for my fudge). The butter separated before it reached the hard crack stage.

12/23/2011 11:54:16 AM Report Abuse

tinker42 wrote:

I wanted to rate this 5 stars, but my cat stepped on the keyboard and it doesn't let me resubmit ... a friend and I have been searching for a method for english toffee that doesn't end with the butter separating out, and this works perfectly! Delicious. Many thanks!

12/14/2009 05:49:44 AM Report Abuse