Ingredients Jump to Instructions ↓

  1. 1/2 cup boiling water

  2. 1 cup firmly packed brown sugar

  3. 1 cup granulated sugar

  4. 1/3 cup light corn syrup

  5. 1/8 teaspoon salt

  6. 1/3 cup butter

  7. 1 cup semisweet chocolate chips

  8. 1 cup toasted chopped almonds

Instructions Jump to Ingredients ↑

  1. Combine boiling water, brown sugar, sugar, light corn syrup, and salt in a saucepan. Stir until dissolved. Cook, covered, over high heat for 2 minutes, or until steam washes the sugar crystals from the side of the pan. Cook uncovered, to 240°F (115°C) on a candy thermometer, the firm-ball stage; do not stir. Add butter then cook to 300°F (150°C) on a candy thermometer, the hard-crack stage; do not stir. Pour into a lightly buttered 13 x 9-inch baking dish; let stand until firm. In a double-boiler, melt chocolate chips over low heat. Blot toffee with a paper towel then spread with half of the melted chocolate chips. Sprinkle with 1/2 cup chopped toasted almonds. Invert onto a wax paper lined baking sheet. Spread with remaining melted chocolate and sprinkle with remaining almonds. Let stand until the chocolate is set then break into pieces.


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