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Butter Toffee

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Submitted by: vicki3680057

 

A crunchy, caramel toffee made almonds is topped with a layer of milk chocolate.
 

Ingredients

  • 5 C. granulated sugar
  • 1 C. water 2
  • 1/2 lb. (10 sticks) sweet cream butter
  • 2 C. whole, shelled almonds 24 oz. semisweet or milk chocolate bars or chips (for coating)
  • 3 C. almonds, ground

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Method

Grease two 9 x 13-inch baking pans with vegetable oil. Combine sugar and water in a 4-quart saucepan. Cook over medium heat, stirring constantly, until the mixture registers 231 degrees on a candy thermometer. Add butter slowly until all is melted. Add whole almonds and cook until they are golden brown. Pour mixture into prepared pans (mixture should be about 1/2 inch deep) and immerse pans in ice water to harden toffee. Remove toffee onto wax paper or parchment paper. Melt chocolate in a double boiler. Coat the top side of the toffee with half the melted chocolate and sprinkle with half the ground almonds. Repeat on underside of toffee.

 

Notes:

 

Number of Servings: 3 pounds

 

Submitted by: vicki3680057 ()

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