Butter Almond Toffee

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Butter Almond Toffee

I love almonds so this has always been my favorite candy recipe. I can still remember my first attempt at this recipe. It was the first time I used a candy thermometer. I had no idea what I was doing and couldn't imagine that it was right for the nuts to be turning brown. I took it off the burner way too early and ended up with basically warm sugar, not at all tasty. I'm happy to report that I've since perfected it and it is a tradition around our house to always have this at Christmas time.

2 1/4 cups sugar
1 teaspoon salt
1/2 cup water
1 1/4 cups butter
1 1/2 cups chopped blanched almonds
4 ounces milk chocolate, melted
1/2 cup finely chopped almonds or thinly sliced almonds (optional)

Butter a jelly roll pan (15 ½ x 10 ½ x 1 inch). In a heavy 3-quart saucepan, combine sugar, salt, water, and butter. Heat to boiling. Add 3/4 cup almonds and cook, stirring constantly to hard crack stage (300 - 310 degrees Fahrenheit). (And yes, it's normal for the nuts to turn brown!) Remove from heat. You'll need to be quick from this point forward. Stir in remaining 3/4 cup almonds, mixing only enough to combine. Very quickly, pour into pan and spread evenly. Allow it to cool and then brush with the melted chocolate. If you wish, you can add the 1/2 cup finely chopped or thinly sliced almonds at this point. Personally, I usually don't bother with adding the almonds on top. Allow to cool (I usually put it in the frig) and break it into pieces.

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