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Toffee: Almond-Chocolate Toffee

Source of Recipe

Cynthia Ewer


List of Ingredients

1/2 cup almond slivers
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon corn syrup, light
1 cup chocolate chips




Recipe

Line a 13-by-9 inch baking pan with foil, extending foil over the edges. Sprinkle almonds on the bottom of pan. Butter sides of a heavy 2-quart saucepan.

Melt butter over low heat. Stir in sugar, water and corn syrup. Cook and stir over medium-high heat to boiling.

Clip candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer reads 290 degrees (soft-crack stage). Watch carefully after mixture reaches 280 degrees.

Remove pan from heat. Pour mixture into prepared pan. Let stand 2 or 3 minutes, until surface is firm. Sprinkle with chocolate pieces. Let stand 1 to 2 minutes, until chocolate chips are glossy and soft.

Spread evenly over candy. Chill until firm. Lift candy out of pan with foil; break into pieces.

YIELD: 1 1/2 Pounds