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After trying a coworker's fabulous toffee, I had to have the recipe! It's now a regular on my Christmas cookie tray. I also entered it at our country fair and received "Best in Show.”—Sue Gronholz, Beaver Dam, Wisconsin
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 ounce equals 325 calories, 24 g fat (13 g saturated fat), 46 mg cholesterol, 218 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Almond Toffee in Taste of Home Christmas Annual Annual 2009, p114
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Reviewed on Dec. 17, 2011 by sbmom
this toffee has a fabulous flavor! it's also soft so you won't break a tooth. the directions say to use a saucepan, but my saucepan boiled over making a huge mess. a soup sized pot works better. :)
Reviewed on Dec. 07, 2011 by linlu
I liked this recipe as it makes more than most recipes and turned out both times I made it!
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