Directions:
- Bake almonds in 325-degree-Fahrenheit (163 degrees Celsius) oven 10 minutes until toasted.
- In large saucepan over medium heat, stir sugar, butter, 1/2 cup water and corn syrup until sugar dissolves and butter melts.
- Bring to boil, stirring only once or twice to prevent sticking and burning; cook until mixture reaches 360 degrees Fahrenheit (182 degrees Celsius) on candy thermometer and is caramel color, about 12 minutes.
- Remove from heat; after about 10 seconds when bubbles dissipate, with heat-resistant silicone spatula, fold in 1 cup almonds.
- Pour on baking sheet with sides; spread evenly.
- Cool at room temperature 10 minutes. Refrigerate 20 minutes.
- Spread melted chocolae over toffee; sprinkle with remaining almonds.
- Refrigerate 30 miutes until hard; break into pieces.
- Store in tightly seal container.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 863.21 Kcal (3614 kJ) | ||
| Calories from fat | 436.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.55g | 75% | |
|---|---|---|---|
| Sodium | 22.54mg | 1% | |
| Potassium | 479.24mg | 10% | |
| Total Carbs | 104.93g | 35% | |
| Sugars | 90.4g | 362% | |
| Dietary Fiber | 9.28g | 37% | |
| Protein | 17.25g | 35% | |
| Iron | 5.2mg | 29% | |
| Calcium | 176.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 413.07 Kcal (1729 kJ) | ||
| Calories from fat | 209.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.23g | 75% | |
|---|---|---|---|
| Sodium | 10.78mg | 1% | |
| Potassium | 229.33mg | 10% | |
| Total Carbs | 50.21g | 35% | |
| Sugars | 43.26g | 362% | |
| Dietary Fiber | 4.44g | 37% | |
| Protein | 8.25g | 35% | |
| Iron | 2.5mg | 29% | |
| Calcium | 84.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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