Ingredients
- 1 cup butter
- 1 1/3 cup sugar
- 1 T. light corn syrup
- 3 T. water
- 1 cup coarsely chopped almonds, toasted
- 4 4/12 ounce Hershey chocolate bars, melted
- 1 cup finely chopped almonds, toasted
Preparation
Step 1
Melt butter in heavy 2-quart saucepan. Add sugar, syrup, and water. Cook, stirring often, to hard crack stage (300 degrees). Quickly stir in coarsely chopped nuts; spread in well-greased 13x9x2 pa. Cool. Turn out onto waxed paper. Spread top with half the finely chopped nuts; cover with waxed paper; invert and repeat chocolate and nuts. Chill to firm. Break apart.
*Let candy come to room temperature and the chocolate harden without chilling. If you chill it, the chocolate comes off the toffee when you break it apart.
* To loosen the candy from the cookie sheet when you are ready to "flip" it for the chocolate on the second side, place cookie sheet (gently) over flame and melt the butter. This will loosen the toffee and the candy can be turned.