Almond Toffee

By marlene

Ingredients

• 1 cup unsalted butter cut up
• 1 tbs light corn syrup
• 12 ounces of milk chocolate
• 1 1/2 cup sugar
• 1 cup chopped almonds
• 1/4 cup finely chopped almonds

Preparation

Step 1

Line a jelly roll pan with foil and spray with non stick spray. In a medium sauce pan, heat butter, sugar, corn syrup and 3 tbs water. Cook until thermometer reaches 300*.{ Do not stir} Stir in 1 cup almonds then quickly pour into a jelly pan and spread to edges, let cool for 30 minutes. Melt half of chocolate and spread on toffee, refrigerate for 20 minutes. Flip onto wax paper and repeat the chocolate stage. Sprinkle the remaining almonds. With wax paper place back into the pan and refrigerate for 20 minutes. Once firm break into small pieces