Ingredients
- 1 cup butter
- 1 cup sugar
- 3 T. water
- 1 T. corn syrup
- 1/2 cup coarsely ground almonds
- 1 cup semi-sweet choc. chips (for the topping)
- 1/2 cup finely ground almonds
Directions
Butter sides of a heavy saucepan. Melt butter. Add sugar, water and corn syrup, and boil over medium high heat to 290 degrees F. (soft-crack stage). Remove from heat and stir in the coarsely ground almonds. Pour into buttered 13 x 9 x 2 inch pan and let cool slightly.
If desired, melt the chips and spread on top the toffee. Sprinkle the 1/2 C. finely ground nuts over the top. Chill thoroughly and break into pieces.
You can double the choc. chip and finely ground nut measurements, and after the top side has chilled, you can repeat the chocolate/nut mixture on the bottom, so both sides of the candy have chocolate on them.
This recipe doubles easily. When I double it, I put it in a jelly roll pan (15 x 10 x 1). I use about 2 1/2 C. chocolate chips for the jelly roll pan size.
If you temper the chocolate, the candy topping will not melt in your hands as easily -- to temper it, melt half the chocolate chips and remove from heat. Stir in the other half of the chips, and beat it until all the chocolate is melted. (Simple method.)
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Toffee Crunch