On the Menu Today~
1 cup (2 sticks)
1 1/3 cup
light corn syrup
slivered almonds, coarsely chopped
milk chocolate (good quality dipping chocolate)
finely chopped almonds
- Line a 10 x 15-inch jelly roll pan with foil, lightly grease foil with butter.
- Melt butter in large heavy-duty saucepan, stir in sugar, corn syrup and water. Stir constantly until mixture comes to a boil; do not stir. Heat to 300 to 310 degrees, hard crack stage or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and quickly stir in 1 cup slivered almonds. Pour immediately onto prepared jelly-roll pan. Cool.
- Melt half the chocolate and spread over cooled toffee. Sprinkle with half of the finely chopped almonds, pressing in slightly. When chocolate is hard, lift foil from pan and peel away from candy. Turn over and repeat procedure with melted chocolate and nuts. When chocolate is completely hardened, break into pieces.
- Store between sheets of wax paper in tightly covered containers.
Toffee is my all time favorite Candy~