Almonds and three types of chocolate create this homemade candy.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
cook:
15 mins
cool:
1 hr
total:
1 hr 30 mins
Servings:
36
Yield:
about 2 pounds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces. Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece mixture over the bottom of prepared baking pan. Sprinkle malted milk powder over mixture in pan.

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  • In a 2-quart heavy saucepan combine butter, sugar, and water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes. Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)

  • Remove from heat; remove thermometer. Pour mixture quickly over nuts and chocolate pieces in pan. Immediately sprinkle remaining nut/chocolate piece mixture over toffee. Cool about 1 hour before breaking into pieces. If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings).

Nutrition Facts

137 calories; fat 10g; cholesterol 16mg; saturated fat 5g; carbohydrates 12g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 10g; protein 2g; vitamin a 194.4IU; vitamin c 0mg; thiamin 0mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0mg; folate 0mcg; vitamin b12 0mcg; sodium 65mg; potassium 57mg; calcium 20.2mg; iron 0.4mg.
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