Chocolate Almond Toffee
4 sticks butter
2 1/2 cups granulated sugar
1 bar (4 ounces) sweet cooking chocolate
4 squares (4 ounces) semi-sweet chocolate
1 can (3 1/2 ounces) blanched, sliced almonds
Butter a 15 by 10 by 1 inch jelly roll pan. In a large heavy saucepan or
Dutch oven, bring the butter and sugar to a full boil over moderate heat,
stirring to blend well. Cover and cook 3 minutes; uncover; cook 5 to 10
minutes longer, stirring occasionally, until candy thermometer registers 290
degrees or a small amount of the mixture dropped into very cold water
separates into hard but not brittle threads. Quickly pour mixture into
prepared pan. Refrigerate about 15 minutes, or until toffee is firm. Heat
oven to 300 degrees. Place almonds in a shallow baking pan and bake 10 to 15
minutes, until lightly browned, stirring occasionally. Melt all of the
chocolate and spread over toffee; sprinkle with almonds. Refrigerate until
chocolate is set, 30 to 45 minutes. With the tip of knife, break candy into
bite-size pieces. Store tightly covered in the refrigerator.
Makes 3 pounds.
-God grant me the serenity to accept the things I cannot change
The courage to change the things I can
And the wisdom to know the difference
Living one day at a time, Enjoying one moment at a time,
Accepting hardships as the pathway to peace
Taking, as He did, this sinful world as it is
Not as I would have it, Trusting that He will make all things right
If I surrender to His will, That I may be reasonably happy in this life.
-Blessings, Sugar
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