Monday, 16 December 2013

Toasted Almond Toffee

Have you ever made something that was so good, you couldn't believe it?  Well, this toffee is one of those recipes.  I have made this for five or six years at Christmas.  My mother sat beside the candy dish for about an hour before she noticed the toffee.  Then when she noticed it, she asked if I made the candy.  Silly question!  She sampled one piece and then another and another.  She finally asked "why did I start eating this? This is so good, I can't stop!".  Believe me, it is that good!


2 to 2 1/2 cups chopped, toasted almonds, divided
6 (1.55 oz) Hershey's milk chocolate bars
1 pound good-quality butter (do not use margarine)
2 cups granulated sugar
3 tablespoons water
1 teaspoon vanilla extract


Scatter half of the almonds over 2 medium-sized baking sheets, reserving the remaining almonds for the topping.  Break the chocolate bars into pieces.  

In a heavy 3-quart saucepan over medium heat, bring the butter, sugar and water to a boil, stirring until the sugar dissolves and the mixture begins to boil.  Cook, stirring constantly, to the hard crack stage (300* F).

Remove from the heat.  Quickly stir in the vanilla.  Immediately pour a thin layer of hot toffee over the almonds on the baking sheets.  The toffee will not completely cover the baking sheets.  Immediately place the chocolate pieces on top of the hot toffee: the chocolate will melt within a few minutes.

Sprinkle with reserved almonds, lightly pressing the almonds into the chocolate with the palms of your hands.  let stand until the chocolate is firm.  The toffee may be cooled in the refrigerator or freezer if preferred.  Break into pieces.  Store in an airtight container at room temperature, in the refrigerator or freezer as desired.  Do not store in a container with other candies.  

Makes about 2 1/4 lbs.  

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