Almond Chocolate Covered Toffee

1. 1

   Lightly grease a 13 x 9-inch pan.

2. 2

   Boil sugar, butter, water and corn syrup over medium heat without stirring until candy thermometer equals 300u00b0 to 310u00b0 (or drop small amounts of candy into ice water.

3. 3

   When candy forms a brittle mass that snaps when pressed, it is ready.)

4. 4

   Remove from heat.

5. 5

   Stir in vanilla.

6. 6

   Pour mixture into pan.

7. 7

   Wait 2 minutes, then sprinkle evenly with chocolate chips.

8. 8

   When chips turn shiny, spread over toffee. Sprinkle almonds over top, pressing them gently into chocolate. Refrigerate candy until cold.

9. 9

   Break into bite-size pieces.

10. 10

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.