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This is a "Special" recipe to me and my family, as it was one my beloved Mom would make every year for Christmas. Now that she's gone, I hope I can do the recipe justice and make it as well as she did! Enjoy, maybe it will become one of your family favorites too!


  • 1 cup butter, no substitutes
  • 1 1/3 cup sugar
  • 1 Tablespoon Light corn syrup
  • 3 Tablespoons water
  • 1 cup coarsely chopped almonds, toasted
  • 4 bars milk chocolate, melted
  • 1 cup finely chopped almonds, toasted


  • Melt butter in large saucepan.
  • Add sugar, corn syrup and water. Cook over mediumn heat, stirring constantly to a hard crack stage of 300 on your candy thermometer.
  • Watch it carefully after temp reaches 280.
  • Quickly stir in coarsely chopped almonds, spread in well greased 9 x 13 pan.
  • Cool throughly.
  • Turn out on wax paper and spread with half the melted chocolate and half the finely chopped almonds and allow chocolate to set up.
  • Cover with wax paper and invert.
  • Spread again remaining chocolate and almonds.
  • Chill to firm chocolate.
  • Break into pieces

Categories: Candy  Toffee 
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