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Almond Toffee Crunch




Source of Recipe


Internet


List of Ingredients




1-1/2 Cups Sugar
1 Cup Margarine or butter (2
Sticks)
1 Tablespoon Light corn syrup
1 Teaspoon Vanilla extract
1/2 Cup Semi-sweet chocolate chips
1/4 Cup Slivered almonds, finely chopped


Recipe



Makes about 1 pound 2 ounces) About 1 hour before serving or early in day:

1. In a heavy 2-quart saucepan over medium heat, heat sugar, margarine or butter, corn syrup, vanilla extract, and 2 tablespoon water to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees or hard-crack stage (when small amount of mixture dropped into very cold water separates into threads that are hard but not brittle), about 20 minutes.

2. Immediately pour mixture evenly onto ungreased large cookie sheet. Sprinkle with chocolate pieces (chocolate will melt). With knife or metal spatula, spread melted chocolate evenly over candy; sprinkle with almonds. Let candy cool and harden, about 1 hour; refrigerate 30 minutes if chocolate is not set.

3. Break candy into small pieces to serve. Makes about 1 pound 2 ounces.