Rich, buttery and crisp toffee, toppedwith milk chocolate.
Recipe: Excellent Toffee
1 cup butter 1 1/3 cup granulated sugar 1 tablespoon light corn syrup 3 tablespoons water 2 cups finely chopped almonds – divided use 1 (8-ounce) milk chocolate bar, coarsely chopped
Line bottom and sides of a 15 x 10 x 1-inchjelly roll pan with lightly buttered aluminum foil. Set aside.
Combine butter, sugar, corn syrup andwater in a medium-size heavy saucepan. Cook over medium heat,stirring constantly, to 300°F (150°C) on a candy thermometer.(A teaspoonful of syrup will separate into brittle threads whendropped into cold water.)
Remove from heat. Stir in 1 cup almonds.Quickly spread out on prepared pan with buttered spatula (warmingthe pan first will help to spread candy thinner).
Place chocolate pieces on top while stillhot, allow to soften and spread evenly over toffee. Sprinklewith remaining almonds and press lightly. Let sit to cool. Invertpan, peel off foil and break into serving pieces. Store in tightlycovered container at room temperature.
Makes about 1 pound candy.
Buttercrunch Toffee Recipe Demonstration – Joyofbaking.comIf the Excellent Toffee recipe was useful and interesting, you can share it with your friends or leave a comment.