I don't live in the country, but I love everything about it—especially good old-fashioned home cooking! Every year, you'll find me at our County Fair, entering a different recipe contest. I find new recipes everywhere—especially in my large cookbook collection. This toffee, however, comes from the "heart". It's been a favorite in my family since I was a little girl!
- 2 cups unblanched whole almonds
- 11 ounces milk chocolate
- 1 cup butter, cubed
- 1 cup sugar
- 3 tablespoons cold water
- Preheat oven to 350°. In a shallow baking pan, toast almonds 5-10 minutes or until golden brown, stirring occasionally. Cool. Place chocolate in a food processor; pulse until fine (do not overprocess). Remove and set aside. Place cooled almonds in food processor; process until coarsely chopped. Sprinkle 1 cup almonds over bottom of a greased 15x10x1-in. baking pan. Sprinkle 1 cup chocolate over nuts; set aside.
- In a heavy saucepan, combine butter, sugar and water. Cook over medium heat until a candy thermometer reads 290° (soft-crack stage), stirring occasionally.
- Immediately pour mixture over almonds and chocolate in pan. Sprinkle with remaining chocolate; top with remaining almonds. Refrigerate until set; break into pieces. Yield: about 2 lbs.
Originally published as Aunt Rose's Fantastic Butter Toffee in Country Woman November/December 1989, p29
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