• Cooking Time:
  • Servings: 3 lb
  • Preparation Time:



  • 2 c Butter
  • 1 1/2 c Sugar
  • 1/2 cup honey
  • 2 tb Light Corn Syrup; Karo
  • 6 tb Water
  • 1 c Almonds; Blanched, Slivered
  • 6 oz Chocolate Chips; Semi-sweet
  • 2 tb Vegetable Shortening
  • 3/4 c Almonds; Toasted, Sliced


  • Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup, water
  • and 1 cup of almonds. Cook over medium heat,
  • stirring constantly, until the mixture boils. Continue to coo, stirring
  • occasionally, until the mixture reaches the soft crack stage,
  • (290 degrees F on a candy thermometer). Pour the mixture into a greased 17 X14-inch baking sheet, (jelly roll pan). Melt the
  • chocolate chips with the shortening, over hot water, stirring until smooth.
  • Spread on the toffee, which has been scored with a
  • sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds. When the
  • chocolate has set, break apart at the scores and
  • store in a cool place in tins.

Categories: Misc. Dessert  Topping 
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