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If homemade toffee with toasted almonds and chocolate
conjures savored memories, this recipe is for you. Ensure your
candy-making success by taking your thermometer's temperature. Before you
start preparing a recipe that requires your candy thermometer, test it by
placing it in a pan of boiling water for 10 minutes. If it doesn't
register 212 degrees F, note the difference and add it to or subtract it
from the temperature required in the recipe.
Makes about 2 pounds (36 servings)
Prep: 15 minutes
Cook: 15 minutes
Cool: 1 hour
Stand: 1 hour
 Ingredients
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1 cup unblanched whole almonds, toasted and coarsely chopped
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3/4 cup semisweet chocolate pieces
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3/4 cup milk chocolate pieces
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1/3 cup white baking pieces
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2 tablespoons malted milk powder
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1 cup butter
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1 cup sugar
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3 tablespoons water
Directions
1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of
pan. In a bowl combine chopped almonds, semisweet and milk chocolate
pieces, and white baking pieces. Sprinkle half (about 1-1/2 cups) of the
nut/chocolate piece mixture over the bottom of prepared baking pan.
Sprinkle malted milk powder over mixture in pan.
2. In a 2-quart heavy saucepan combine butter, sugar, and water. Cook over
medium heat to boiling, stirring to dissolve sugar. Clip a candy
thermometer to the pan. Cook, stirring frequently, until thermometer
registers 290 degree F (soft-crack stage), about 15 minutes. Mixture
should boil at a steady rate over the entire surface. (Adjust heat as
necessary so that mixture does not boil over.)
3. Remove from heat;
remove thermometer. Pour mixture quickly over nuts and chocolate pieces in
pan. Immediately sprinkle remaining nut/chocolate piece mixture over
toffee. Cool about 1 hour before breaking into pieces. If necessary, chill
15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings).
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