1 cup sugar
1 cup butter
1 Tbsp Corn Syrup
¼ tsp salt
3 Tbsp water
¾ cup slivered (toasted) almonds
8 oz milk chocolate
Finely chop ½ of the almonds
Combine sugar, butter, corn syrup, salt & water in a saucepan.
Cook, stirring constantly until mixture reaches 275 degrees on candy thermometer.
Add slivered almonds and continue cooking until mixture reaches 302 degrees or hard ball stage.
Pour mixture onto cookie sheet (or silpat) and spread thin.
When mixture has cooled, spread with melted chocolate and sprinkle with chopped almonds.
Put in refrigerator until chocolate is firm. Turn over and repeat on the other side.
Break candy and store in a cool, dry container.
Pairs Well With
This is my favorite recipe for toffee. It makes a great gift to pass around for the holidays.