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Toffee: Almond Butter Toffee

Source of Recipe

Woman's Day Nov. 1975


List of Ingredients

1 c Butter or margarine
1 c Granulated sugar
1/3 c Packed brown sugar
2 tb Water
1 c Sliced unblanched almonds
1/2 t Baking soda
1/3 c Semisweet chocolate pieces
1/2 c Mock Pistachios* (optional)


Recipe

Grease 13x9x2" baking pan; set aside. In 3-quart saucepan melt butter. Add sugars and water and mix well. Bring to boil, stirring constantly. Place candy thermometer in syrup and when it reaches 260ºF, stir in almonds. Boil to 300ºF (hard-crack stage), stirring occasionally. Remove from heat; stir in soda. Working rapidly, pour candy into greased pan, top with chocolate pieces and let stand a few minutes until melted. Spread chocolate evenly, then sprinkle with Mock Pistachios. Cool in pan on rack. To serve, break in pieces. Store airtight with waxed paper between layers in cool, dry place 4 weeks. Makes about 1-1/4 pounds.