Almond-Chocolate Toffee

Almond-Chocolate Toffee Recipe

My brother John's favorite holiday treat, this candy is easy to make, transports well--and has a buttery, crunchy taste that is "to die for".

To prepare this recipe for shipment, pour hot candy into a buttered disposable foil pan. Follow with chocolate chips as the recipe directs and smooth melted chips to form chocolate coating.

When cool, carefully fold down pan edges, then wrap in a zipper freezer storage bag. Wrap pan tightly without breaking to mail candy. Yum!


1⁄2 cup
almonds, slivered
1 cup
butter, unsalted
1 cup
sugar, granulated
3 tablespoons
1 tablespoon
corn syrup, light
1 cup
chocolate chips


Line a 13-by-9 inch baking pan with foil, extending foil over the edges. Sprinkle almonds on the bottom of pan. Butter sides of a heavy 2-quart saucepan.

Melt butter over low heat. Stir in sugar, water and corn syrup. Cook and stir over medium-high heat to boiling.

Clip candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer reads 290 degrees (soft-crack stage). Watch carefully after mixture reaches 280 degrees.

Remove pan from heat. Pour mixture into prepared pan. Let stand 2 or 3 minutes, until surface is firm. Sprinkle with chocolate pieces. Let stand 1 to 2 minutes, until chocolate chips are glossy and soft.

Spread evenly over candy. Chill until firm. Lift candy out of pan with foil; break into pieces. Makes about 1 1/2 pounds.

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