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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 100 |
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A delicious buttery toffee chock-full of almonds. It is also delicious without the chocolate topping. Makes a nice big batch perfect for gift-giving. Ingredients:
1 3/4 c. sugar |
1/3 c. light corn syrup |
1/4 c. water |
1 c. butter (2 sticks), cut into pieces |
2 c. blanched slivered almonds (8 oz.), lightly toasted and finely chopped (i've used whole un-blanched almonds with success) |
2 squares (2 oz.) unsweetened chocolate, chopped |
2 squares (2 oz.) semisweet chocolate, chopped (or 1/3 c. semisweet chocolate chips) |
1 tsp. vegetable shortening |
Directions:
1. ***Cook time includes chilling time.***
2. Lightly grease 15 1/2 by 10 1/2 jelly-roll pan.
3. In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling. Stir in butter.
4. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 to 310 degrees F (hard-crack stage), about 20 minutes. (Once temperature reaches 220 degrees F, it will rise quickly, so watch carefully.) Remove from heat.
5. Reserve 1/3 c. almonds. Stir remaining 1 2/3 c. almonds into hot syrup. Immediately pour hot mixture into prepared jelly-roll pan; working quickly, with two forks, spread mixture evenly. Cool candy completely in pan on wire rack.
6. Meanwhile, in heavy 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth. Remove from heat; cool slightly.
7. Lift out candy, in one piece, and place on cutting board. With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 c. almonds, gently pressing them into chocolate. Let stand until chocolate has set, about 1 hour.
8. Use sharp knife to help break hardened candy into pieces. Layer between waxed paper in airtight container. Store in refrigerator up to 1 month.
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