Chocolate-Almond Toffee

By VegasBartender

We topped our buttery toffee with chopped whole almonds to add extra crunch. If you use other nuts, toast them first.

Julianna Grimes, Cooking Light

SEPTEMBER 2012

Ingredients

• 1 cup sugar
• 1/4 cup water
• 4 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• Dash of salt
• 2 ounces bittersweet chocolate, finely chopped
• 1/2 cup chopped whole almonds, toasted

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 3 ingredients in a small, heavy saucepan over medium-high heat, stirring just until combined; bring to a boil. Cook, without stirring, until a candy thermometer registers 325° or until syrup begins to caramelize. Stir in vanilla and salt. Working carefully and quickly, pour sugar mixture onto a baking sheet covered with parchment paper; spread to desired thickness. Let toffee stand 5 minutes. Sprinkle chocolate over warm toffee; let stand 5 minutes. Spread melted chocolate in a thin, even layer over toffee; immediately sprinkle with chopped almonds. Let stand 1 hour or until completely cool. Break toffee into pieces.