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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 24 |
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After trying a coworker's fabulous toffee, I had to have the recipe! It's now a regular on my Christmas cookie tray. I also entered it at our country fair and received Best in Show.âSue Gronholz, Beaver Dam, Wisconsin Ingredients:
1 tablespoon plus 2 cups butter, divided |
2 cups sugar |
1 cup slivered almonds |
1/4 cup water |
1 teaspoon salt |
1 teaspoon vanilla extract |
1 package (11-1/2 ounces) milk chocolate chips, divided |
1/2 cup finely chopped almonds |
Directions:
1. Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt remaining butter. Add sugar, slivered almonds, water and salt; cook and stir over medium heat until a candy thermometer reads 295° (approaching hard-crack stage). Remove from heat; stir in vanilla.
2. Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.
3. In a microwave, melt 1 cup chocolate chips; spread over toffee. Refrigerate 45 minutes or until set. Invert onto an ungreased large baking sheet. Melt remaining chips; spread over toffee. Sprinkle with chopped almonds. Let stand 1 hour. Break into bite-size pieces. Store in an airtight container. Yield: about 1-1/2 pounds.
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