Line the bottom and sides of a 15-in x 10-in x 1-in
pan with foil. Grease foil with 1½ tsp 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
degrees (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- 1 pound
Originally Submitted
12/8/2014
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