Almond toffee

Almond toffee

Ingredients/Components

• sugar
• pkg - 1 oz
• butter 1/2 lb - 1 c
• coarsely chopped blanched almonds - 3/4 1

How to make almond toffee:

Melt butter over low heat in 3-quart heavy saucepan. Add nuts and sugar. Turn heat to high and stir rapidly until color changes to a light caramel, about 5 minutes. Almonds will start to pop at this stage and mixture will have a compact appearance yet be fluid enough to pour out. Do not overcook. Remove from heat and pour at once into a slightly warm ungreased 13 x 9 x 2-inch pan. Spread out as thinly and evenly as possible (about 3/8-inch thickness, candy may not fill pan completely). Distribute chocolate chips over hot candy and spread evenly when melted.

When cool, turn pan upside down on waxed paper; tap to release toffee. Break into bite-size pieces. Makes 1 3/4 pounds or 96 pieces.

Note: About 1/4 cup chopped almonds may be reserved, chopped finely and sprinkled over the melted chocolate.

Recipe categories: Desserts, Chocolate, Candy.