Almond Toffee
  • Servings: 3 lb
  • 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
  1. Melt the butter in a heavy 10-inch skillet. Add the sugar, corn syrup, water
  2. and 1 cup of almonds. Cook over medium heat,
  3. stirring constantly, until the mixture boils. Continue to coo, stirring
  4. occasionally, until the mixture reaches the soft crack stage,
  5. (290 degrees F on a candy thermometer). Pour the mixture into a greased 17 X14-inch baking sheet, (jelly roll pan). Melt the
  6. chocolate chips with the shortening, over hot water, stirring until smooth.
  7. Spread on the toffee, which has been scored with a
  8. sharp knife in to bars. Sprinkle with 3/4 cup of toasted almonds. When the
  9. chocolate has set, break apart at the scores and
  10. store in a cool place in tins.