- 1 cup butter/margarine
- 1 1/2 cups sugar
- 1/4 cup corn syrup
- 1/4 cup water
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 cups almonds, toasted and chopped plus 3/4 cup if adding to toffee (optional)
- 2 cups chocolate
- In large, heavy sauce pan, add butter/margarine, sugar, water and corn syrup.
- Using a candy thermometer, heat on low-medium to medium heat, stirring constantly, until toffee mixture is above 285 degrees. Avoid scrapping sides of the pot. (You can use a pastry basting brush and water to wash down sides to avoid sugar crystals--sugar crystals that stick to the sides can cause toffee to crystallize).
- Pull off heat and stir in vanilla, salt and 3/4 cup of chopped almonds (optional). Avoid scraping sides of the pan.
- Pour onto lightly buttered cookie sheet or silicone mat. DO NOT scrap the excess out of the pan. This may cause crystallization.
- Quickly smooth hot toffee mixture then spread chocolate over hot toffee. Cover with a piece of tinfoil to speed up the chocolate melting.
- Once melted, spread and sprinkle remainder of toasted almond bits over the wet chocolate. Let the toffee cool completely then crack it into pieces.
To calibrate thermometer, put thermometer into boiling water. Water boils at 212 degrees. See what temperature your thermometer reads. If it's more or less than 212 degrees you will need to adjust the temperature for this candy to cook accurately. For example, if my thermometer reads 202 degrees when the water boils, my thermometer reads 10 degrees less than accurate. This means when I cook a candy that needs to reach 285 degrees, I will have met 285 degrees when my thermometer reaches 275 degrees.