Ingredients Jump to Instructions ↓

  1. 12 oz. (2 cups) whole almond s

  2. 1 1/4 cups sugar

  3. 1/3 cup light corn syrup

  4. 1/3 cup water or rum

  5. 8 oz. unsalted butter (cut into small pieces)

  6. 1 tsp. salt

  7. 1/2 tsp. baking soda

  8. 8 oz. semi-sweet or mik chocolate

Instructions Jump to Ingredients ↑

  1. Spread almonds on cookie sheet. Toast at 375°F for 10-15 minutes stirring ½ way through. Cool and chop.

  2. Put sugar, corn syrup and water in heavy deep saucepan. Stir. Over medium heat bring to a boil. When large bubbles form on the surface (3-4 minutes) cover with a sheet of tin foil and boil for 5 minute. Uncover and stir in butter.

  3. Cook uncovered until temp. reaches 300°F. Stir only a bit if it looks like it wants to burn. Remove from heat and add salt, soda and 1 cup of nuts.

  4. Spread on lightly buttered cookie sheet and let toffee set.

  5. Melt the chocolate chips and spread over the toffee is until it is covered. Top with nuts. Carefully flip toffee over and repeat on the other side. Cool completely and break up into pieces.


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