- 2 cups sliced or slivered almonds
- 3 sticks (1-1/2 cups) unsalted butter
- 2 cups granulated sugar
- 1/4 cup water
- 3 tablespoons light corn syrup
- 1 teaspoon LorAnn Pure Madagascar Vanilla Extract
- 1/2 teaspoon LorAnn Almond Emulsion, optional
- 8 ounces semisweet or bittersweet chocolate, chopped (can use chocolate chips)
- Toast almonds in a 350°F. oven for 8–10 minutes.
- Once cooled, chop nuts and set aside.
- Butter an 11″ x 17″ baking sheet and place on a heat-proof surface.
- Melt the butter in a heavy large saucepan over medium to medium-high heat (do not allow to brown).
- Stir in the sugar, water and corn syrup.
- Stir mixture until the sugar is completely dissolved.
- Once the mixture comes to a boil, Do Not Stir.
- Using a pastry brush dipped in water, wash down the sides of the pan to prevent any undissolved sugar crystals from coming into contact with the syrup.
- Attach a candy thermometer to the pan (do not allow tip of thermometer to touch the bottom of the pan).
- Without stirring, continue cooking to 300°F (hard crack stage).
- When syrup reaches the hard crack stage, immediately remove from heat and stir in the Vanilla and Almond Emulsion, if using.
- Pour onto the prepared baking sheet.
- Evenly sprinkle the toffee with chocolate; as soon as the chocolate is melted, spread with a spatula to cover toffee completely.
- Sprinkle with the toasted nuts.
- Cool completely and cut into bite-size pieces.
- May be stored at room temperature for 7 days, or frozen for about a month.
Makes about 2 pounds of toffee.
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