- 1-1/2 teaspoons plus 2 cups butter, softened, divided
- 2 cups sugar
- 1/3 cup water
- 2 tablespoons light corn syrup
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 cup finely chopped almonds, toasted
- Line the bottom and sides of a 15-in. x 10 in. x 1-in. pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside.
- In a large heavy saucepan, melt remaining butter. Add the sugar, water and corn syrup. Cook and stir over medium heat until a candy thermometer reads 290° (soft-crack stage).
- Pour into prepared pan. Cool for 4 minutes. Sprinkle with chocolate chips; let stand for 3 minutes. Spread melted chocolate evenly over candy. Sprinkle with almonds; press down lightly. Cool until chocolate is firm. Break into bite-size pieces. Store in airtight containers. Yield: about 1 pound.
Reviews for Almond Toffee
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"What a waste of four sticks of butter. Such a disappointment. Cooking to soft crack stage is incorrect. Cook to hard crack stage and to at least 300 to 310 degrees. My batch was ruined with these directions. I'm not experienced in making candy so I was not aware of this error in the directions. I totally relied on the candy thermometer to let me know when to stop and pour. Sometimes I wonder if these recipes are for real."
"I've been making this for 30 years...it's wonderful. Two small changes: because of the large amount of butter in the toffee, there's no need to butter the foil- the cooled candy lifts right off. And I sprinkle the foil with coarsely chopped almonds before pouring the candy, then sprinkle finely chopped ones over the chocolate. Two layers of nuts...yum!"
"This is fabulous! Everyone loves it and wants more. It NEVER fails for me"
"I make this toffee recipe every year! The kids beg for it!! Wouldn't change a thing :)"