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Holiday Toffee recipe

Rich, chocolate almond toffee to add toa festive candy platter or for holiday gift-giving.

Recipe: Holiday Toffee

1/2 cup boiling water
1 cup firmly packed brown sugar
1 cup granulated sugar
1/3 cup light corn syrup
1/8 teaspoon salt
1/3 cup butter
1 cup semisweet chocolate chips
1 cup toasted chopped almonds

  • Combine boiling water, brown sugar, sugar,light corn syrup, and salt in a saucepan. Stir until dissolved.Cook, covered, over high heat for 2 minutes, or until steam washesthe sugar crystals from the side of the pan. Cook uncovered,to 240°F (115°C) on a candy thermometer, the firm-ballstage; do not stir. Add butter then cook to 300°F (150°C)on a candy thermometer, the hard-crack stage; do not stir. Pourinto a lightly buttered 13 x 9-inch baking dish; let stand untilfirm.
  • In a double-boiler, melt chocolate chipsover low heat.
  • Blot toffee with a paper towel then spreadwith half of the melted chocolate chips. Sprinkle with 1/2 cupchopped toasted almonds. Invert onto a wax paper lined bakingsheet. Spread with remaining melted chocolate and sprinkle withremaining almonds. Let stand until the chocolate is set thenbreak into pieces.

    Makes 24 pieces.

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    Recipes

    Then, carefully flip over so that the toffee side of the bark is facing up. Pour the rest of the chocolate evenly over the toffee and then sprinkle with the chopped topping over the chocolate.


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