Wednesday, April 8, 2009

I Heart Toffee

My co-worker made this at Christmas and I looooooved it! She gave me the recipe but I haven't made it yet. I'm craving sweets though and I figure the next best thing to having them is sharing the recipe.

Almond Toffee Crunch
2 C. Butter (real butter is key)
2 2/3 C. Sugar
2 T. Light corn syrup
6 T. Water
1 1/2 C. Chopped Almonds
2 Packages of milk chocolate chips (9 oz.)

1. Melt butter, syrup, sugar and water in a large pan over medium heat and stir constantly until it reaches 300 degrees (hard crack stage--I don't know what that means, but maybe you do). A candy thermometer helps here.
2. Add 1 C. chopped almonds and stir to blend. Spread on an ungreased cookie sheet.
3. Sprinkle 1 bag of chocolate chips over the hot toffee. Wait about 2 minutes and spread the chocolate evenly over the toffee.
4. Sprinkle 1/4 C. chopped almonds over the chocolate.
5. When the toffee has cooled completely and the chocolate is set (you may want to refrigerate to help set faster), Release the toffee from the pan by twisting opposite corners of the cookie sheet.
6. Melt the second package of chocolate chips in the microwave at 30-second intervals,, stirring the chocolate as it melts. Do not overcook!
7. Turn the toffee over and spread the chocolate over the top. Sprinkle with 1/4 C. chopped almonds.
8. When the chocolate is set, break the toffee into pieces and enjoy.

Whew! I never knew toffee was so much work! If anyone tries this recipe and needs a tester, let me know.