Almond Butter Toffee

1. 1

   Spread half of nuts on a jellyroll pan.

2. 2

   In medium saucepan, combine sugars, butter and water.

3. 3

   Cook over medium heat, stirring constantly, until sugars dissolve.

4. 4

   Raise heat and cook until mixture reaches 300F on candy thermometer (hard crack stage).

5. 5

   With clean pastry brush dipped in cold water, or wet paper towel wrapped through tines of fork, frequently wash down sugar cystals from side of pan.

6. 6

   Swirl pan frequently so mixture does not burn.

7. 7

   Stir in baking soda.

8. 8

   Remove from heat; quickly and carefully pour into jellyroll pan.

9. 9

   Sprinkle with chocolate; as chocolate melts, spread with knife.

10. 10

    Top with remaining almonds, pressing lightly.

11. 11

    Let cool, then break into pieces.

12. 12

    Store in airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.