Terrific Toffee

By june

Ingredients

• 1 cup unblanched whole almonds, toasted and coarsely chopped
• 3/4 cup semisweet chocolate pieces
• 3/4 cup milk chocolate pieces
• 1/3 cup white baking pieces
• 2 tbsp instant malted milk powder
• 1 cup butter
• 1 cup sugar
• 3 tbsp water

Details

Servings 36

Preparation

Step 1

Line a 13 X 9 X 2-inch baking pan with foil, extending foil over edges of pan. In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces. Sprinkle half (about 1 1/2 cups) of the nut/chocolate mixture onto prepared baking pan. Sprinkle malted milk powder over mixture.
In a 2-quart heavy saucepan combine butter, sugar and water. Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to side of the pan. Cook, stirring frequently, until thermometer registers 290 degrees, soft-crack stage (about 15 minutes). Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture maintains a steady boil.)
Remove from heat; remove thermometer. Quickly pour over nuts and chocolate pieces in pan. Immediately sprinkle remaining nut/chocolate mixture over toffee. Cool for 1 hour before breaking into pieces. If necessary, chill about 15 minutes or until chocolate is firm. Makes about 2 pounds.


Nutrition facts per serving: 137 cal; 10 g total fat (5 g sat fat), 16 mg chol, 65 mg sodium, 12 g carbo, 1 g fiber, 2 g protein