Crunchy Chocolate Almond Toffee

Total Time: 1 hr 25 mins Preparation Time: 1 hr 3 mins Cook Time: 22 mins

Ingredients

• 2 cups natural almonds, sliced
• 2 1/4 cups sugar
• 8 ounces unsalted butter, cut into 16 pieces (2 sticks)
• 1/2 cup water
• 2 tablespoons light corn syrup
• 4 ounces semisweet baking chocolate, melted

Recipe

• 1 bake almonds in 325-degree-fahrenheit (163 degrees celsius) oven 10 minutes until toasted.
• 2 in large saucepan over medium heat, stir sugar, butter, 1/2 cup water and corn syrup until sugar dissolves and butter melts.
• 3 bring to boil, stirring only once or twice to prevent sticking and burning; cook until mixture reaches 360 degrees fahrenheit (182 degrees celsius) on candy thermometer and is caramel color, about 12 minutes.
• 4 remove from heat; after about 10 seconds when bubbles dissipate, with heat-resistant silicone spatula, fold in 1 cup almonds.
• 5 pour on baking sheet with sides; spread evenly.
• 6 cool at room temperature 10 minutes. refrigerate 20 minutes.
• 7 spread melted chocolae over toffee; sprinkle with remaining almonds.
• 8 refrigerate 30 miutes until hard; break into pieces.
• 9 store in tightly seal container.